Hi Hannah, if doubling the recipe, I would bake in 2 separate casserole dishes.

If I am wanting to make 16-20 servings do you recommend separating into 2 9×13 pans or just put it all into the original baking dish?
Or just double the recipe and use 2.

You’re very welcome, Maragaret! I’m so happy you loved this stuffing.

Hi Gerry, I have these notes in the recipe, I hope they’re helpful: Bake and cool stuffing within two hours, then cover and refrigerate for up to 4 days or freeze for up to 3 months. Thaw in the fridge overnight before reheating. You can reheat in the oven at 350˚F for 15 minutes, or reheat portions in the air fryer for 6-7 minutes, until edges are crispy and the center reaches 165°F.

The very very best dressing I’ve ever had! I used sourdough bread. The flavor lingers in your mouth. Im elated that Natasha made up the recipe. I too, every year, was always searching for something new because of the leftovers there was alot of dressing left over. NOT THIS THANKSGIVING!
Thankyou Natasha.

That’s wonderful to hear, Hannah! So glad you loved it!

Hi Nancy! I’ve never tested that, but sounds like it would be a great addition. From what I know about oysters- they cook quickly so I would add them right before baking to prevent rubbery texture. I would chop them smaller so they mix well with everything. They tend to release liquid, I’m not sure if you’ll need to make any adjustments here. You may try a little less broth. Let us know how it turns out!

This was so easy to make, and turned out delicious!

I would like to use this recipe but add frsh oysters. Any suggestions or modifications you’d recommend?