Wha's the secret to keeping stuffing moist

[KristiB]

Does anyone have a secret in how to do stuffing in a casserole while keeping it as moist as if it was in the bird

[Tally]

There definitely is a difference, isn't there? I usually add extra broth to the stuffing before I bake it, and then add more broth (or turkey pan juices or gravy) after it comes out of the oven.

[PamN]

I think of dressing as a savory bread pudding, which mine resembles anyway. I add about the same amount of eggs and liquid I would to a bread pudding, let it soak in the refrigerator for a while before baking, and lately I've been cooking it in a bain-marie, too.

I didn't have particularly dry dressing before, but these experiments have really enhanced it.

[colleency]

Cook it in a water bath, which I think may be what PamN said, too.

[greysangel]

I've been doing mine in the crockpot for the past two years and it's always extremely moist.

JeAnne

[Little Bit]

I use LOTS of broth in my cornbread dressing. So much that it's actually liquidy/soupy as it goes in the oven. As it cooks it soaks up the extra, and some water evaporates, but stays moist.