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Another stuffing/dressing question!


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Home Cooking

Another stuffing/dressing question!

Violatp | | Nov 15, 2012 09:57 AM

In the past, I've used packaged bread crumbs (such as Brownberry or whatnot) for my stuffing and have always eyeballed the amounts of everything else - celery, onions, mushrooms, etc.

I want to start with fresh bread this year and wonder if there is a rule of thumb for how much liquid (stock plus beaten eggs) to add to how much freshly dried out bread to achieve a stuffing/dressing that isn't WET, but does stick together when spooned out of the casserole dish. Or in my case, the giant sized disposable aluminum roaster!

If it makes a difference, I'm planning on a combo of white bread and corn bread.

OH and I want to use fresh herbs, too. Parsley, sage, thyme, I think. Any rules of thumb there for something that's not overly herby but has good flavor?

Thank you so much!

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