O.K. It started with me making cornbread. I wanted to make stuffing with the leftovers. Tuesday I went over to buy cornish game hens, but something had gotten screwed up with the order. They won't be in now till Friday, and I won't be able to make them till Sunday. So, I want to make the stuffing tonight. I want to use up some boneless, skinless chicken thigh meat we have in the freezer. I am thinking of making a casserole with the cornbread, onions, celery, herbs, (cooked in butter, of course!) sausage, maybe dried cranberries, nuts(?), and the chicken thigh meat. Any suggerstions as to how to cook the thigh meat? I don't want it to be dried out, of course. Last time I tried to quickly pan-fry chunks, they got a bit dried out. Since the thighs are skinless, I don't think that I can cook them on top of the stuffing. Any ideas? Thanks!
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.