Hi,

I was wondering if anyone has tried to make the Sausage Stuffing
recipe from the 13th edition of The Fannie Farmer Cookbook. I
normally have pretty good luck with this cookbook, but I struck out on
this one and I can't figure out what I may have done wrong: The
result was a very loose, crispy stuffing. I've never seen such a
thing. The only form of moisture it calls for is the fat from
browning the sausage. I tried adding some oil and a stick of butter,
and while it helped, it was not enough to moisten the bread crumbs and
make it stick together. Also, I only added about 3/4 of the bread
crumbs called for, just incase I did not need all of it. This did not
seem like it was enough to mix with the amount of sausage that was
called for, yet I couldn't add more because it was not getting moist
enough.

I'd appreciate hearing from experienced stuffing makers as to what the
problem may have been. I do admit that I am not that experienced a
cook, but I can usually follow directions!

Thanks!

Karen