View Full Version : Wha's the secret to keeping stuffing moist
12-23-2003, 05:11 AM
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
12-23-2003, 05:15 AM
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.
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.
12-23-2003, 08:05 AM
Cook it in a water bath, which I think may be what PamN said, too.
12-23-2003, 08:12 AM
I've been doing mine in the crockpot for the past two years and it's always extremely moist.
12-23-2003, 08:19 AM
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.
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