Answers from Expert: Canadian Living Test Kitchen Staff

I think it is important to make sure the dressing has adequate moisture before it goes into the oven. To this end, I always start the dressing by slowly cooking plenty of onions, celery and even chopped apples in butter. You could use oil, but butter tastes better. Include some bacon, pancetta or sausage in the mix if you like. Lots of herbs go into the stuffing along with the butter, and of course you can add nuts, dried cranberries, chestnuts and more. The homemade style bread should be day old, but not too dried out, and I often add a some chicken stock for additional moisture. Thus, having a great moist and flavourful stuffing, bake it in a deepish casserole dish - the 13 x 9-inch baking dish may be the culprit as so much surface is exposed to the heat. I cover the dish tightly with foil and roast it as soon as the turkey comes out of the oven. I have been known to give the stuffing a good squirt of turkey drippings - not a low fat option, but delicious, and uncover the casserole long enough for the stuffing to form a crust on top. I hope this helps make your turkey dressing/stuffing as delicious as your turkey. Elizabeth Baird Food editor Canadian Living Magazine