I usually have a big turkey in the oven and cooking space is scarce. I make a large foil package for my bread stuffing and seal it up tight. As others have mentioned, I do it to the way I like it before putting it in the foil and it comes out of the oven really nice. I always err on the side of dry because you can always pour a little gravy on it if desired. Bread stuffing that is too moist is like glue, not nice. The crock pot idea sounds wonderful. Next Thanksgiving I'll have to try it. (October in Canada) I put a large cooking onion in my turkey cavity for flavor and to keep the chest in shape as the bird cooks. The giblets, neck, heart etc. get simmered in a saucepan on top of the stove for extra flavor for my gravy. Have a Happy Thanksgiving!