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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.

Source: Martha Stewart Living, November 2003
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Cook's Notes

Stuffing can be made to this point up to 2 days ahead; refrigerate, covered.

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