Cheri wrote:

> > wrote in message
> ...
> > On Thursday, April 12, 2018 at 2:25:39 AM UTC-5, dsi1 wrote:
> > >
> > > On Wednesday, April 11, 2018 at 6:26:01 PM UTC-10,
> > > wrote:
> > > >
> >>> Mine won't be horrible, mushy, goo or some clumpy, pasty, ball,
> of > dough. >>> I'M controlling all the ingredients going into the
> dish.
> > >
> > > Well you certainly are dedicated to the idea of homemade
> > > stuffing. OTOH, I don't make mushy, horrible, cornbread either.
> > > It's fairly easy to do if you're not shoveling it into a bird.
> > >
> > >
> > I don't stuff birds. For thing there's not enough stuffing for
> > everyone. Second, I've had it that way and it was no better than
> > dressing made in a casserole dish. So, as far as I'm concerned
> > that belief that it's better when made inside the bird because it
> > gets juices from the bird as it's cooking is a myth to me.
> >
>
>
> I like it both ways, I usually stuff the bird and then make a side
> pan of stuffing as well if I am having more people.
>
> Cheri

Someplace along the way, we stopped stuffing the birds. We do however
stuff large squid all the time! They get baked and it works for us.
For poultry, we bake it along side most of the time.