First, instead of chicken broth I made a vegetable broth. I let the carrots, onion, celery and celery leaves boil for as long as possible before adding them to my practice batch. Then I let the soup sit in the fridge for 2 more days before making the real thing on Sunday.
To my bread, which had been left out for 24 hours, I added some of the soup and some of the veggies from the stew. (On thanksgiving day I also fried up more veggies to add to the mix). Then added a bit of mashed potato (my mother's style) rather than an egg to keep it together. I threw in a bunch of the two Italian spices I have: basil and parsley and hoped for the best.
My one baguette from Salaam Bakery (*note to self, must write a blog about this place) was enough to fill up this one small tin. On thanksgiving day, I doubled the recipe, using two baguettes. Which somehow yielded three of these small tin plates of stuffing.
In the end? It turned out ok. Actually my first batch had the best flavor, but it was too soggy for my taste. So the next time around I put in less soup, which gave it the right consistency, but it lacked a little in flavor. Ces't la vie.. Anyway, if your cooking stuffing this weekend for your Thanksgiving party, I hope this gives you a little help in making your stuffing!