My grandmother and mother prepared the bread slices for their stuffing by letlng their bread slices lay on the counter for at least 3 days to dry and, when they were ready to make their stuffing/dressing they covered it with cold water letting it soak in and then they squeezed it dry again with their hands. I could never get it as dry as Gramma and Mom. Does anyone else do it that way or do you use purchased unseasoned bread cubes and add broth? They, also, used uncontionable amounts of butter to saute mega amounts of celery and onion and, when
translucent, they poured it on top of the squeezed out bread slices and added at least 3 eggs, dependent upon the amount of bread used, and a lot of salt and pepper. I add a good tablespoon of sage to mine. They put as much of their stuffing in the turkey or chicken as it will hold and bake the rest separately but I bake mine as earlier discribed on this thread.