On Fri, 26 Oct 2007 14:17:21 -0400, "cybercat" >
wrote:


>>
>
>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.
>

Maybe I can finally learn from you folks how to fix stuffing/dressing
outside the turkey. I keep on trying it, every year, and it fails
dismally.

However, my stuffing is not much more than breadcrumbs, seasonings,
onion and celery. I save chicken fat all year for this, to saute the
onions and celery. I don't add any broth or eggs to it. Inside the
bird, it turns out moist and wonderful. In a casserole, well...it's
pretty dismal. I have tried a lot of what folks have suggested, and
I must not have the stuffing in a casserole gene. But maybe there is
hope..maybe you all can teach me a few tricks.

Christine