Last year’s were a miracle, because it started as a soggy mess from the suggested amount of broth, and I had no more bread to fix the problem. But I finagled it and they ended up drying out enough. Also, delicious.
Recipes suggest an egg to bind, but I don’t like the egginess vs the pure flavor of stuffing.
So I’d say, stick with the obscene butter suggested on the box, but add the broth in stages, just enough to fully moisten. I’m going to scoop and bake in muffin cups to give them some support re shape. Maybe some mix-ins this year - mushrooms, turkey sausage - in half.
