Would it be insane to add some bread dressing to stock? I just started a poultry stock, then realized I had most of a pan of dressing/stuffing left. I had overseasoned it, so nobody ate much, but it's basically the same seasoning as I would make a bouquet of. I figured it will all get strained/clarified later, so...what do you think?
(I do salt my stocks at the end, so this would replace salting as well. But I am sort of a novice stock maker. I figured, even if it was murky, I'd just use it right away as a soup base.)