Sausage and Apple Stuffing

If is mushy, I would open up a bag of dry stuffing cubes, all a little at a time to see if it soaks up some of the liquid. Are you cooking in the bird or outside the bird? I always cook inside. It comes out a little mushy, but always delicious!! Hope this helps!!!

ok, I pre-made this last night and I was wondering why it seemed so soggy. I draind a little bit of the chicken broth I put in, but then I realized the baguette I used was pretty soft. I'm worried it's going to be mushy. Seiously thinkig of scrapping it and making it all over again. Anyone reading this think it'll be ok, or start over?

I always prepare my stuffing the day ahead , place in a glass container ,seal then put in the refrigerator. This blends the flavors much better. I take it out in the morning and let it get room temp ,check the moisture [add liquid if needed,I use chicken brooth never water]before baking.Everyone always wants to know the secret behind my stuffing. Not to mention other things I make.