Christine Dabney wrote:

> My mistake (and I could be wrong) was that I didn't moisten the whole
> batch of stuffing. I made a batch (stuffing mix, sauteed onions,
> celery, spices) and then just put it in a pan. Poured over some broth
> to moisten (as some folks suggested) and then baked it. It has always
> been mixture of soggy and burnt.
>
> I think this time, I am going to try to pour some broth over it before
> I put it in the pan, and stir it around til it is evenly moistened..
> Not dripping, or soggy. Then put it in the pan and bake it.
>
> Think that will work?

It's the way my mom taught me. After mixing all the dry ingredients, add
stock at bit at a time, mixing with your hands till you get the
consistency you like, tasting it as you go for the right amount of stock
and seasoning. Put in a pan, top with a few pats of butter, cover in
foil then bake at 350 degrees. I've never really timed this (as it
varies on the amount in the pan) but I remove the foil during the last
15-20 minutes of baking.

Works for me!

--Lin