I cut back on the broth, too. I merely moistened my stuffing, and added touches of broth as I went along. I was procrastinating & saved this recipe for the very end. I wound up putting it in the Crock pot on high for 2 1/2 hours. The end result was moist (but not too mushy) and flavorful--with a slight crust on the bottom, as if it had been in the oven. (BTW- I couldn't imagine it being on low for four hours--way too long, in my opinion. Cut the time in half, as I did.) And stop scratching your heads over the bread cubes..I used 2 bags of Pepperidge Farm preseasoned stuffing , which complimented theherbs & spices in the recipe.
I got great compliments on this dish, and it tasted better the day after. I will do my stuffing like this from now on. It's a space & time saver. Thanks for sharing.
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I cut back on the broth, too. I merely moistened my stuffing, and added ...