If your dressing/stuffing is too dry, you didn’t have enough liquid to start with. Your dressing/stuffing should run through your fingers like very thin mud before you even put it in the oven. You can always cook the dressing/stuffing a bit longer if it’s too runny but you can add liquid if it’s too dry.
I never understood one of my mother’s favorite sayings when she referred to someone being as ‘full of crap as a thanksgiving turkey’ until I asked her for her recipe for dressing/stuffing. Dressing/stuffing is just a bunch of crap you throw into a pan. One of her ingredients was ‘creme of whatever soup’. I asked her what that was and she remarked ‘well, just whatever you have in the pantry.’ At that point I understood what she meant about being full of crap.
A suggestion or two. If you’re making corn bread stuffing, you can add a can of whole kernel yellow corn. Waterchestnuts give it a bit of crunchyness. I also like hot pork sausage. Just throw some crap in a pan...don’t be too particular. Stuffing/dressing was what you made so a six person turkey would feed ten.
I just add turkey dripins
Thanks for posting! I make southern stuffing/dressing with cornbread. Great tip on the consistency. Helpful to me and mine :)