Stuffing recipe for moist stuffing:
First, understand that bread dressing/stuffing is a savory bread pudding that relies in water, oil, and eggs to give it the proper consistency. To mush liquid will make it soggy. However, it is better soggy than oily, or dry as it can be cooked longer to evaporate extra moisture. Also, always season with broth, herbs, and spices before adding the raw egg.
Dried bread cubes, or dried bread bits are used as they can absorb more broth than soft bread. They are also sturdy enough to hold up to mixing.
This is a pretty standard ingredient list;
6 tablespoons unsalted butter, plus extra for greasing baking dish
2 medium stalks celery, finely chopped
1 medium onion, minced
1 onion, rustic chop
1 teaspoon dried sage
1 teaspoon dried thyme
1 lb. pork breakfast sausage, browned and crumbled
cooked giblet, heart, and liver, minced
Meat from cooked neck
½ teaspoon (0.5 teaspoon) dried marjoram
21 ounces (595.34 g) plain dried bread cubes
3½ cups (840 ml) chicken stock (made from boiling liver, giblets, heart, and neck)
1 cup chestnuts, roasted and chopped (optional)
2 eggs, beaten lightly
1 teaspoon salt
1 teaspoon ground black pepper
Placs the water into a sauce pan and add the giblets, liver, heart, and neck. Bring to a boil and cover. Reduce heat to simmer. Cook for twenty minutes. While the broth is simmering, chop onion, celery. Brown tghe sausage. Put ausage, and chopped veggies into a large bowl. Add all the rest of the ingredients, except the egg, and fold until completely combined.
Remove the broth and strain into a separate bow to let cool for ten minutes. Remove meat from the neck. Chop neck meat, and other contents from the pot into small dice. Add to the dressing bowl. Beat eggs into the cooled broth and pour over the dressing, stirring until everything is moist. Transfer dressing into a buttered baking dish, and place into a 350' F pre-heated oven. Bake for 40 minutes.
If the chicken is spatchcoked (butterflied), you can place the dressing on the bottom of the roasting pan, and decrease the liquid in the dressing by a half cup. Place the seasoned chicken on a rack above the dressing. Roast until a meat thermometer reads 155 in the thigh/body joint, and 165 in the dressing.
I'm sure there will be others with great dressing/stuffing recipes.
Seeeeya; Chief Longwind of the North