Home Cooking

Another stuffing/dressing question!


Home Cooking 13

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!

Want to stay up to date with this post?

Recommended From Chowhound