Very moist. Use the broth from the gizzards/neck cooked with onion, carrots, celery (mashed) and olive oil, some Smart Balance, butter buds, Bell's seasoning, salt, pepper. Cook in covered casserole (altho I use the micro) ........ YUMM.
Do you use any type of bread in your stuffing?
I usually make cornbread stuffing and use the broth for my gravy.