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!

I use Mother's recipe for cornbread dressing and my family would probably refuse to eat if I tampered with it at all. I personally would like to make the crockpot recipe. I've eaten it at company gatherings and it was delicious. If cooked holiday dinners for 50 years and now it's to late to experiment.

I cook mine the way my Gran taught me. I cook it in the same pan that I cooked the turkey, with butter , broth, and eggs never had a problem with it being moist. But I have found that you add it directly to the hips as it is going there anyway.

Firstly, I have a celiac DIL, so I have to accommodate her which I am happy to do...I love her...but I would spray my foil with a non stick product. But, more importantly, do you eat the potatoes you put in the bird or do these potatoes serve a purpose,like soaking up extra fat, or adding to the flavour?

The stuffing is basically thick mashed potatoes that you then add cooked onions and celery in butter or oil. Then add a couple of eggs and mix well. Cool overnight and stuff the bird in the morning and cook.
I am not familiar with celiac so don't know that diet.
It's definitely to eat but I guess it does soak up some of the fat in the bird maybe that's why it's so good!

Canned or boxed broth.