Broth and butter.

Turkey bacon has NO juice. Broth only.

You put sour cream in stuffing?

Anonymous wrote:OP here -- Thanks. I was just thinking -- I could also cook up some turkey bacon and add the juices from the bacon. What do you think? Overkill?

HeIIs no. Broth.

Anonymous wrote:

Anonymous wrote:OP here -- Thanks. I was just thinking -- I could also cook up some turkey bacon and add the juices from the bacon. What do you think? Overkill?

This plus the broth/stock.

Meaning, mix the juices in with the stock. Then use that with the stuffing. Reheating will cause it to dry further so you will need to add something. You might even want to add some butter and an egg to add in a little more fat in addition to the drippings.

Anonymous wrote:OP here -- Thanks. I was just thinking -- I could also cook up some turkey bacon and add the juices from the bacon. What do you think? Overkill?

This plus the broth/stock.

OP again -- Thanks, all, for your good advice and encouragement. Hope you have a lovely Thanksgiving!

The liquid amount seems about right to me. I use significantly more butter and add three eggs. I would probably just wait until tomorrow and add about half a cup of broth or stock and top with 2-4 tablespoons of butter.

Anonymous wrote:I would add a little bit of broth. This recipe has you drizzle butter over the top before baking uncovered for the second part of baking. I’ve never tried that before but am trying it this year. You could give it a try, though I expect it will work more to crisp up the top than to add overall moisture.

This is the recipe-

https://smittenkitchen.com/2019/11/challah-stuffing/

I would add a little bit of broth. This recipe has you drizzle butter over the top before baking uncovered for the second part of baking. I’ve never tried that before but am trying it this year. You could give it a try, though I expect it will work more to crisp up the top than to add overall moisture.

Anonymous wrote:OP here -- Thanks. I was just thinking -- I could also cook up some turkey bacon and add the juices from the bacon. What do you think? Overkill?

I vote no. I am imagining almost lightly spraying (in reality lightly sprinkling and kind of "fluffing up" the dressing). With the juices from the bacon I think you'd get pockets of dense fat (though I just realized you are talking about turkey bacon, and I'm, thinking that would be different but I don't cook it so I don't know)

OP here -- Thanks. I was just thinking -- I could also cook up some turkey bacon and add the juices from the bacon. What do you think? Overkill?

Yes, add chicken broth or turkey broth and reheat covered tomorrow.

I'd do turkey broth tomorrow before warming but VERY slowly.

Following my recipe instructions, I prepped stuffing (bread with sauteed onions, apples and celery, plus sour cream, herbs and turkey broth) and baked it for 40 minutes covered. Tomorrow, I'm supposed to uncover and warm it before serving. I just sampled it and the taste is good, but it's dry. Can I fix this tomorrow by adding more turkey brother before warming it or do you think I need to add more sour cream or butter?