Christine Dabney > wrote:

>On Fri, 26 Oct 2007 22:28:08 GMT, hahabogus > wrote:

>> Have you tried the Basic James beard stuffing recipe? I used
>> that for a few years then followed it kinda to a more involved
>> dressing with wild rice and sausage added. Just involves the
>> use of chicken stock or turkey stock made from chicken stock
>> to help moisten the stuff. It sure does cut down on the cooking
>> time if the dressing is cooked outside of the bird.

>The thing is, I like my stuffing a lot. I don't want to mess with it,
>other than to get it to cook right outside the bird, inside a
>casserole.

In what way is it "not right"? There must be something
(moisture, fat content, stock/dripping content) that can be
adjusted to get it closer to the from-bird version.

BTW, the James Beard recipe I have says to use only butter
for moisture. Classic Beard.

Steve