The OLD-FASHIONED Way to Make Dressing — Never Dry Again (The Black Function Way)

Cornbread made the day before, no sugar. A little stale light bread for body. Broth from the bird, not the box. Onion and celery cooked down in butter. Sage, and not too much of it. Then the part everybody gets wrong — it has to go in the pan looking way too wet. Like batter. That bread keeps drinking for ten more minutes, then drinks again in the oven, and a good bit steams out on top of that. What goes in is never as wet as what comes out. If it looks right going in, it comes out dry. That's the whole reason that pan sits untouched.