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!
Updated 9 months ago | 9
Updated 2 months ago | 1
Updated 1 year ago | 1
Updated 5 months ago | 15
Updated 2 months ago | 101