Originally Posted by marmalady
Oooh, okay! I always use more seasoning than the 'recipe' calls for - or more than what you would normally use - ie, '2 tsp sage' would be a lot of sage in most recipes; but when you're making stuffing, all that bread absorbs the seasoning, and dilutes it.
Why don't you try mixing your stuffing a little on the dry side with your 'normal' amounts of seasonings, veggies, and whatever else you're making it with; then taste it, and if it seems a little bland, mix some more spices with a little chicken broth/water, heat it, and then mix that in to 'adjust' your seasonings?
I love stuffing! Just the smell of the spices and onions/celery makes me swoon!
OT - Have you ever done a stuffed flank steak with bread stuffing?
Mom also made her stuffing with more seasonings than the recipe called for, and do the "tasting" thing to adjust for seasoning errors. She and I always moisten the stuffing with turkey or chicken stock.
If the dressing was made ahead, we will moisten it with turkey gravy, before re-heating it in the oven.
Oh yes. I love stuffed pork chops also!
My mother would also dry her bread out on cookie sheets, and she would add about 1/3 amount of cornbread.