Stuffing should be evenly moist but not soggy before it goes into the oven. A handful squeezed gently should just hold together in a loose clump, with no broth dripping out.
Target texture
Aim for these cues when you mix in the liquid:
- All bread cubes feel damp to the touch, but there are no pools of liquid in the bottom of the bowl.
- When you press some stuffing in your hand, it clumps but crumbles apart easily when you break it, rather than staying like paste.
How to adjust moisture
- If it seems dry and doesn’t clump at all, sprinkle in more warm broth a little at a time, tossing between additions.
- If it’s mushy or heavy, mix in a bit more dry bread or croutons and let it sit a few minutes so they can absorb excess moisture.
Before baking
Right before baking, the top should still look glossy and moist, not dull or crusty, since the oven will dry it and crisp the surface while leaving the interior tender.
