End the age-old debate of dressing or stuffing served at Thanksgiving by noting that dressing cooks outside the bird in a separate dish while stuffing cooks in the turkey cavity. Since the dressing does not have the protection of the turkey around it, it has a greater chance of drying out during cooking, causing it to fall apart when served rather than hold together. Similar to a bread pudding, dressing uses bread crumbs or cubes baked into a casserole. Well-made dressings have ingredients that lump together, taste moist and can be scooped out of a dish without falling apart. To make the ingredients in the dressing stick together you need a binding agent. Look no farther than your refrigerator for what your need to make a moist, solid dressing instead of a dry, crumbly dish of toasted crumbs. Save your sides by adding the necessities to your dressing for the proper texture.
Prepare the dressing mix according to your recipe, adding enough gravy or broth so the dressing maintains its shape when pressed into a ball.
Beat one egg per every 4 cups of bread used in the recipe and stir it into the ingredients.
Spray a baking dish with cooking spray and heat the oven to 350 degrees Fahrenheit.
Transfer the dressing mixture to the sprayed dish and spread out into an even layer.
Pour the remaining broth or gravy over the dressing to maintain the moisture as it bakes.
Cover the dish and bake at 350 degrees Fahrenheit for 30 to 40 minutes or until a meat thermometer registers 165 degrees Fahrenheit when inserted into the center of the dressing.