"Ophelia" > wrote in message
...
> Ken Knecht wrote:
>> Any minute now it will be Thanksgiving Day. I have a piece of smoked
>> turkey in the freezer I'd like to prepare for my meal that day.
>> However, I love dressing (or stuffing if you prefer) and usually
>> roast a whole chicken for that reason.
>>
>> In spite of several attempts, I've never been able to prepare decent
>> stuffing without putting it in a bird. I find the stovetop brands
>> inedible. I know the ingredients, but can anyone tell me a surefire
>> technique from preparing stuffing outside the bird? I'd certainly
>> make it more often if I knew how.
>
> Well, I just make up the stuffing and cook it in the oven in a seperate
> pan

I put it in a corning ware dish, buttered, toss seasoned bread crumbs with
melted butter and a bit of stock and sauteed celery, bake on 325 F. until
the top is brownish, and the inside hot but moist.

I have also done corn bread stuffing with onion and sausage the same way. I
like that a bit drier, in a more shallow pan, but still not hard enough to
(ugh) cut in squares.



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