Originally Posted by
Tartan
I make my dressing in the oven and then transfer it into a slow cooker to keep hot. I put a couple of squares of paper towels over the top of the slow cooker befor putting the lid on. This catches any condensation so the bread stuffing doesn’t get soggy.
That is the concern, keeping the right texture. As someone else said, part of what makes dressing nice is the texture of crispness combined with the softness.