On Oct 26, 1:17 pm, "cybercat" > wrote:
> "Ken Knecht" > wrote in message
>
> ...
>
> > "cybercat" > wrote :
>
> >> What kind of stuffing do you like?
>
> > I make it plain, as my mother did, and the way I ate it during my early
> > years. Moist bread, chicken stock, egg, margarine/butter, and... I think
> > that's it - recipe not handy to check.
>
> Then I can help! Do you have a covered glass casserole dish, kind of deep,
> like maybe corning ware? Just butter it well and toss your ingredients
> lightly in a mixing bowl (you know, a lot of handling can make dressing
> heavy/soggy) and preheat oven to 325F, for maybe 1/2 hour? You can peek and
> when you see the sides and top browning just a bit, it's perfect. The butter
> browns it. This is making me hungry.

LOL - me, too. I love stuffing, but it always gives me heartburn, so
I don't eat very much of it.

Bite me, I use Pepperidge Farm croutettes, and find them seasoned just
fine. I use diced celery, onion, turkey broth (made from simmering
the neck, gizzard, liver and heart with miripoix in water - sometimes
I add some Better than Bouillon poultry base -- until the liquid has
reduced), diced bits of the cooked liver and heart - and butter. No
egg (what's the egg for, anyway?). I mix it all so it's just a tad on
the moist side - put it in a greased casserole dish with thin pats of
butter on the top - and bake at 350 for 30 minutes. I use my
otherwise unused microwave to keep it until I'm ready to serve - the
small "cave" of the microwave keeps the dish very hot.

N.