"cybercat" > wrote in message
...
>I bought too many Pepperidge Farms cornbread "stuffing" cubes--so I have a
>whole extra bag. A large bag.
>
> Chicken thighs and boneless breasts were on sale this week. (I will bone
> the thighs.)
>
> I have the fixings for homemade gravy (frozen drippings, frozen stock).
>
> I like the idea of putting the chicken and the stuffing in my large
> corning casserole dish because I would like the juices of the chicken to
> go through the stuffing.
>
> I will saute onions and celery to add to the cubes, along with the
> requisite butter and broth.
>
> Ideas for how to put this together, temps, etc? I tried this once and the
> chicken was just kind of dried up on top of the stuffing. I used boneless
> breasts that time.


I make a similar casserole. I debone the thighs and cut the meat into bite
size chunks and mix it in. I bake it covered at 350 for around an hour to
an hour and a half depending on how carried away I got with the stuffing.
It turns out pretty good.

Ms P