cybercat wrote:
>
> 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.

How about "buttering" up the skin like you would if you were roasting
a whole chicken?....Sharon