Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]()
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. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
In article >, "cybercat" >
wrote: > 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 don't think the thighs will dry out unless you remove the skin. Perhaps bury the breasts in the stuffing. I'd cook at three-fifty in the casserole. Also, a quick browning on the stovetop will enhance the taste and appearance of the chicken. Less than two cents worth and off the top of my head. leo -- <http://web0.greatbasin.net/~leo/> |
Posted to rec.food.cooking
|
|||
|
|||
![]() "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 |
Posted to rec.food.cooking
|
|||
|
|||
![]() cybercat wrote: > > 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. Interesting question -- I think I'd make the dressing the usual way, cube up the chicken and stir everything together and place in a buttered dish. 350 for 45 to 60 minutes... check chicken for doneness... ...fred |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Steve Wertz" > wrote in message ... > On Wed, 29 Nov 2006 18:16:02 -0500, cybercat wrote: > >> I bought too many Pepperidge Farms cornbread "stuffing" cubes--so I have >> a >> whole extra bag. A large bag. > > It will last until next Thanksgiving. I had half a bag (opened, > but sealed tightly) that I bought last year and used this year. > And the stuff I bought last week will probably be used next year. > But I want to EAT it tomorrow. 8*{ |
Posted to rec.food.cooking
|
|||
|
|||
![]() "ms_peacock" > wrote in > > 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. > Sounds perfect. Thanks to Fred, too. No clue as to why I would not think of cutting up the chicken, wa-hahahaha! Oh well, that's what you guys are for! |
Posted to rec.food.cooking
|
|||
|
|||
![]() cybercat wrote: > > 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. Interesting question -- I think I'd make the dressing the usual way, cube up the chicken and stir everything together and place in a buttered dish. 350 for 45 to 60 minutes... check chicken for doneness... ...fred |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Leonard Blaisdell" > wrote: > > I don't think the thighs will dry out unless you remove the skin. > Perhaps bury the breasts in the stuffing. I'd cook at three-fifty in the > casserole. Also, a quick browning on the stovetop will enhance the taste > and appearance of the chicken. Less than two cents worth and off the top > of my head. > Sounds good, but I have one of those husbands who cannot have bone or skin in his chicken. >:P~ I was thinking about experimenting with the thigh skin, browning it in a pan, to see if I can get that good browned dripping stuff that makes gravy so good. The thighs were 99 cents a lb! Gotta love that. |
Posted to rec.food.cooking
|
|||
|
|||
![]()
cybercat wrote:
> "ms_peacock" > wrote in > >>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. >> > > > Sounds perfect. Thanks to Fred, too. No clue as to why I would not think > of cutting up the chicken, wa-hahahaha! Oh well, that's what you guys are > for! > I bake the chicken with the stuffing on top of it. Seems to keep the chicken from drying out. My grandmother had a recipe that used the infamous can of mushroom soup, but I find that just having the stuffing mix moister than usual works fine. Two boneless breasts will cook at 350 in about 40 minutes. Dawn |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Dawn" > wrote > > I bake the chicken with the stuffing on top of it. Seems to keep the > chicken from drying out. My grandmother had a recipe that used the > infamous can of mushroom soup, but I find that just having the stuffing > mix moister than usual works fine. Two boneless breasts will cook at 350 > in about 40 minutes. > Another good idea! Thanks! |
Posted to rec.food.cooking
|
|||
|
|||
![]()
cybercat > wrote:
> Ideas for how to put this together, temps, etc? You could make it like a cottage pie, but use stuffing instead of mashed potatoes. When I make a chicken cottage pie, I cut into chunks and pre-sautee the chicken, then place chicken, vegetables, and mushroom gravy in the pot, layer mashed potatoes on top, and bake the whole thing. Mostly covered, so it doesn't dry out, but uncover it for ~15 mins to brown. Steve |
Posted to rec.food.cooking
|
|||
|
|||
![]() Dawn wrote: > cybercat wrote: > > > "ms_peacock" > wrote in > > > >>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. > >> > > > > > > Sounds perfect. Thanks to Fred, too. No clue as to why I would not think > > of cutting up the chicken, wa-hahahaha! Oh well, that's what you guys are > > for! > > > > I bake the chicken with the stuffing on top of it. Seems to keep the > chicken from drying out. My grandmother had a recipe that used the > infamous can of mushroom soup, but I find that just having the stuffing > mix moister than usual works fine. Two boneless breasts will cook at 350 > in about 40 minutes. > > > Dawn I know, I know...it's a terrible thing to say, but at least for the next couple of weeks I will god bless Campbell's soup. I am in the process of preparing my first house and moving out of the apartment and by the time we get done with a day of demolition I can barely move. Those soup casserole thingies have been a lifesaver. Come on, now, I actually found myself staring at a box of Tuna Helper. ![]() wait!! moving from a kitchen with 2 feet of counter space and ONE drawer.........I have so many cupboards in the new house I don't know what to do with them. Robin |
Posted to rec.food.cooking
|
|||
|
|||
![]()
Robin wrote:
> .......I have so many cupboards in the new house I don't know > what to do with them. Robin > Just chop off that part of the house and send it to me, I could use some more space. I've got boxes of kitchen stuff I haven't been able to unpack because there's no place for them. Dawn |
Posted to rec.food.cooking
|
|||
|
|||
![]() Dawn wrote: > Robin wrote: > > > .......I have so many cupboards in the new house I don't know > > what to do with them. Robin > > > > Just chop off that part of the house and send it to me, I could use some > more space. I've got boxes of kitchen stuff I haven't been able to > unpack because there's no place for them. > > > > Dawn Dawn, I have gifts in the basement of my apartment building that still have the paper on them because I just didn't have the room. One drawer and three cupboards. Ugh. It was like Christmas when I started cleaning out the storage.... |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On 29 Nov 2006 16:25:48 -0800, in rec.food.cooking, kuvasz guy wrote:
> >cybercat wrote: >> >> 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. > >Interesting question -- I think I'd make the dressing the usual way, >cube up the chicken and stir everything together and place in a >buttered dish. 350 for 45 to 60 minutes... check chicken for >doneness... > I do this in a covered pyrex casserole. Doug -- Doug Weller -- A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com Doug's Archaeology Site: http://www.ramtops.co.uk Amun - co-owner/co-moderator http://groups.yahoo.com/group/Amun/ |
Posted to rec.food.cooking
|
|||
|
|||
![]() 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 |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Leonard Blaisdell" > wrote in message ... > In article >, "cybercat" > > wrote: > >> 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? Hazel Smith's Chicken Dressing Casserole (FoodNetwork) 1 (3 1/2) pound chicken (fryer is OK) Salt 1 recipe Cornbread, recipe follows 1/2 loaf white bread (7 slices) toasted, cooled, and crumbled or 5 or 6 leftover biscuits 3 hard boiled eggs, peeled and chopped 2 large onions, chopped 2 ribs celery, chopped 1/4 pound butter 2 eggs, beaten 3 tablespoons dried sage or poultry seasoning 1 teaspoon salt 1 teaspoon pepper 1 teaspoon vinegar Place whole chicken in deep pot. Add water to cover. Bring to a boil, reduce heat to a simmer and cook until 'fork tender', about 2 1/2 hours. Hold chicken in broth until completely cooled. Remove chicken from broth, reserving broth. Remove meat from bones and chop, discarding skin. Set aside. Preheat oven to 350 degrees F. In a large bowl, crumble cornbread and toast (or biscuits). Add chopped hard-boiled eggs to mixture. In a large skillet, saute onions and celery in butter until translucent. Add to bread mixture. In a separate small bowl, combine beaten eggs, dried sage, salt, pepper, and vinegar. Stir into bread mixture. Add enough chicken broth to create a moist consistency. Grease a 9 1/2-inch by 13-inch glass baking dish with butter. Evenly spread 1 cup dressing mixture in the bottom of the dish. Add a layer of chicken. Top with remainder of dressing. Bake until browned and bubbly, about 40 minutes. Remove from oven and let cool for 10 minutes. Ken Kozak |
Posted to rec.food.cooking
|
|||
|
|||
![]() "kenkozak" > wrote > > Hazel Smith's Chicken Dressing Casserole (FoodNetwork) > [snips] I can see all of this but the hard boiled egg. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Ugly Chicken Dish | Barbecue | |||
In Search of the Best Chicken Dish | General Cooking | |||
Update one-dish chicken and stuffing dish | General Cooking | |||
Chicken dish ideas? | General Cooking | |||
One Dish Chicken Cordon Bleu | Recipes |