Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Susan is a Recipe Tester for Food52
I would start with adding some chicken stock (or even vegetable, if you would prefer) to the stuffing before reheating it. Just add a few tablespoons at a time, until you find that it's no longer dry. You can always add more.
Please enter a valid email address.
Well played. You deserve a cookie.
And add it to just about any dish.
Bacon-y Braised Peanuts
How I Cook Healthfully & on Budget
The Greatest Hits
Your Favorite 5-Minute Tasks
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.