The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The one
thing you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.
Martha makes her own stock. With chicken, beef, and vegetable versions stored in the freezer, she can make soups and stews all winter long. And she's sharing her recipes from “Cooking School” to inspire you to make your own stock.