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Answers: I kove stuffing but not stuffing that is one hard mass. I like looser stuffing with small chunks? Please help me Im new at this.

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I don't follow an actual recipe - I tend to wing mine depending on my mood and what I have, plus how much I'm making. Melt a few tablespoons of butter in a stock pot. Add some chopped onion (optional, but it adds a nice flavor) and chopped celery. On medium heat, stir until softened, about 5 minutes. Add a bag herb-seasoned cubed bread stuffing - make sure it's cubed! and mix well. Slowly stir in some veggie or chicken broth, stirring until the bread is moistened but not wet....that's the easiest way! Getting the already herb-seasoned cubes will save you a lot of headache. And of course this is basic - I love the chopped turkey liver in mine - you can also add different things if you like!

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Easiest thing to do is buy stove top stuffing mix and rplace the water with warm chicken broth. Add anything you like choped up like breakfast sausage etc and stuff the bird.
The more chicken broth you add the looser the stuffing. Remeber part of it will dry out while cooking so add extra broth to compensate.

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Premade stuffing is NASTY! My family loves cornbread dressing, and my recipe is super easy. You could actually put this in the bird instead of baking it separately, but we like it cooked on its own. If you do stuff the bird it will add about an hour to your cooking time unless you're cooking the bird in one of those Reynold's bags.

Cornbread dressing
2 packs Jiffy cornbread mix (just follow the package directions)
Red onion (I suppose you could use a white or yellow onion, but I think these have better flavor)
Celery
Bell pepper (you can leave this off, I just like bell peppers)
Cream of chicken soup
Roasted garlic chicken broth
(number of cans varies, small dressing means one can each, but if you're having company figure two cans each)
ground sage
pepper (red and black)
garlic (again optional)
Big bowl
Baking dish

Once your cornbread is cooked (and by cooked I mean brown, not just vaguely darker than yellow) crumble it into a big bowl. Let the crumbled bits cool. Dice your veggies. In a sauce pan or skillet melt a thick slice of butter and drizzle in some olive oil. Season butter and olive oil with the sage and the pepper. Add the veggies (celery first) and saute away. Season the veggies too. Now I use diced garlic (usually the jar stuff, unless I feel high speed and want fresh) and I toss in a little here. It's not much, just enough to pump the overall flavor. Once the veggies are soft I toss them into the cornbread. Then in a pot I combine the cream of chicken soup and the roasted garlic broth. I season that, and let the two mix together. Once the consistency is right (think no lumps, and looks smooth) I pour the mixture over the cornbread. Mix it all together. Some people use their hands for this part, I have issues and use a big *** spatula. It'll look a wet mess, but it'll smell yummy. Into a baking dish (I don't bother to grease it, mine are all glass anyway) spoon the wet mixture. Spread it out so that it's even all the way across. Now, my oven is usually on at this point for the turkey and it's set at 400 so I just pop the dressing into the oven for 30 minutes. Pull it out, stir it up (it'll look like a brick otherwise) and pop it back in for another 5-10 minutes. Once it no longer looks a wet mess? It's done.

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If you want a more homey-tasting stuffing that's still fairly simple, you can use corn muffin mix to make sausage-cornbread stuffing:

Ingredients:
1 12- to 14-oz package corn muffin mix
? lb hot Italian sausage links
3 medium stalks celery, diced
? tsp rosemary
1/4 tsp salt
1/8 tsp dried thyme leaves
1 egg

Instructions:
Preheat over to 400 degrees Fahrenheit. Prepare corn muffin mix as directed and spoon into sprayed 8 x 8 inch baking pan. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack while preparing the rest of the ingredients. In skillet over high heat, warm sausages with 1/4 cup water to boiling. Reduce to low heat, cover, simmer 5 minutes. Uncover and cook over medium heat, turning sausages to brown on all sides, around 15 minutes. Remove sausages to paper towel to drain. Discard all but 2 Tbsp sausage drippings and return to stove over medium heat. Add celery, cooking until tender. Remove from heat. Dice sausages and crumble cornbread, add to skillet with seasoning, egg, and 1 cup water. Mix well.

Check out the source link for recipes for Chestnut Stuffing, Bread Stuffing, and Apple Herb Stuffing if those are more to your taste.

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To number 4's answer I'll add you can either stuff the bird with that or bake it in a casserole. If you bake it in the casserole dish, I put it in the oven for the last 1/2 hour to keep it moist yet get it thoroughly heated through while others bake it longer to get that cripsy thing over it. I personally like it soft and I think that's what you're looking for when you referred to not wanting one hard mass!

Enjoy your Thanksgiving. I'm assuming you're in Canada. I'm in Ohio so our USA Thanksgiving isn't until the 4th Thursday in November.

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