Damsel in dis Dress wrote on 20 Nov 2006 in rec.food.cooking

> The James Beard recipe (I posted it in the "stuffing" thread) uses
> butter for moisture. Works well for me, and I never stuff the bird.
> The trick to not having the top too crusty is to cover the dressing
> with foil for most of the cooking time. To keep it from getting
> crusty on the bottom and sides, all you can really do is cook it
> slowly at a lower temperature.
>
> --
> kilikini's surgery is scheduled for tomorrow morning:
> www.caringbridge.org/visit/kilikini/
>
>

What she said except I add cooked sausage meat and cooked wild rice to the
J. Beard recipe...Taragon herb style stuffing pour moi..