I used to bake my own cornbread, but for dressing, I just love the Jiffy. And I'm too lazy to nake my own stock, but I will try to do that one day. I dunno, but I don't think the gelatin in the homemade stock would make that big of a difference...but I could be totally wrong. I'm thinking it's just too much liquid, like Susan said.
I agree with you about using Pyrex, Jennifer. For some reason, it just tastes so much better when it's cooked in glass.
Just another Susan
"Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill