Violets wrote: I think you need to add chicken broth to this recipe to make it moist. (any kind of broth of your choosing). Just a thought.
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This is very similar to my recipe to which no liquid is added. This is a stuffing that goes inside the bird, not a dressing that is baked separately. It uses stale bread (still somewhat soft), not those hard, dry bread croutons from the store. The moisture from the vegetables, the butter and the juices absorbed from the chicken/turkey provide all the moisture you need for a flavorful, fluffy stuffing (which is then covered in gravy on your plate! ) Anything moister would be wet and soggy and gummy.
I have baked it separately, but just cover it tightly with foil. The steam created will provide plenty of moisture; in fact, I remove the foil the last few minutes to dry it out a little and crisp up the top.
I guess everyone has different tastes.