Thanks
Thank you, all who responded to my query. This was my first entry to the site, so I don't know if I am doing this correctly.
I now realize that, if I expect help with a meal that I intend to prepare that day, I need to act sooner in order to receive timely replies and to acquire ingredients that are not in the house. As you may have surmised, I am a newcomer to the cooking game, having taken over the kitchen last August after my wife had surgery that immobilized her for a few months, and I never gave it back to her. What is basic to most cooks is new to me.
I wound up doing a more or less traditional cornbread stuffing with a whole lot of shredded chicken that had been rotisseried. I sauteed a chopped onion and a half along with about two cups of chopped celery until they were just soft and added this to the shredded chicken and crumbled corn muffins in a large mixing bowl. I mixed in the broth until the mix appeared to be moist enough to stand up to baking, about two cups. I put the whole assembly into a 9x14 glass baking pan and, just for fun, sprinkled some Old Bay seasoning over it. I baked it at 350 for about twenty minutes, until it appeared to acquire a crust. I used the rest of the stock to make a gravy, and served the dish with customized, deli potato salad from Sunday's picnic, a small green salad and canned cranberry sauce.
It was terrific. At least I thought so and my wife seemed to agree not just to be nice. Detail: It should have been more moist - when adding the broth I was afraid of making it too mushy; there wasn't enough crumbled corn muffin for the amount of chicken; the Old Bay seemed to be inconsequential at the amount I used, although I think it added a touch of zest, if only subliminally.
Thanks again for your help.
