I’ve never done this, but I’d like to try it. I’ve always gone the bowl route but I have a nifty baking dish with a plastic cover for transporting. Does it dry out too much? Anyone?
It does get a bit crusty on top, but as long as you make a moist stuffing and cover it with foil while baking there should be no problem. I’m still a big believer in actually stuffing the bird for the best tasting and moistest stuffing. Then you have a nifty turkey shaped bowl with a ribcage cover for transport. 
I did extra stuffing in a 9x13 pan once. I like some crust on dressing so I thought it was okay, but it was drier than dressing in the crockpot or in the bird. But I pour gravy over my dressing anyway.
I always make way more stuffing than the bird can hold, and bake the rest in either a loaf pan or a 9x13, depending. Because the stuffing in the pan doesn’t benefit from the juices of the bird, it is of course dried, but the crust is a nice compensation. Some year I’m going to try adding a layer of prepared trukey gravy before baking to see if that helps. But it’s all good…
I do it that way because my recipe likes to be crusty on top. Excuse me, I need to go pick at it before the duck is done.
CROCK POT! I was a little worried about how we were going to fit the stuffing into our cramped oven. On a side note:
Does anyone have a delicious recipe for dressing they’d like to share? We won’t be making it until tomorrow, but I haven’t ever made it. My mommy always did. I assume it’s just a proportion of broth to packaged cornbread stuffing mix, which has a recipe on the back. Any other tips though, that I should keep in mind?
I know it is a bit late, but take the wing tips and neck of the turkey and simmer in a quart of chicken broth from a box [if you dont have any home made around=)]
Roast and peel a double handful of chestnuts so you have about 2 cups of quartered roast chestnut meats.
To one bag of potato bread stuffing cubes add the chestnuts, about a tbsp of italian blend seasoning and a handful of dried cranberries that have been rehydrated in a decent white wine.
Finely chop 1 tennis ball sized onion, 2 carrots and 4 stalks of celery that have been sweated in butter until they are just barely tender.
Mix the stuffing stuff and the sweated veggies together in a large bowl. Take the broth a bit at a time and drizzle it over the stuffing while mixing it. You want it uniformly moist but not soggy.
Take the 2 qt french white corning casserole dish and more or less pack the stuffing into it, dot the top with butter and cover. Bake at 350 fahrenheit for about 30 minutes. Leave covered so it doesnt get dry and crusty.
My stuffing recipe is very simple, and the only one my kids like. It can be used for stuffed pork chops as well. I have exact amounts somewhere, but here are the basics…nothing is exact in this world, so adjust as you like.
Cube up one or two loaves of bakery bread…Vienna, Italian, sourdough, or a combination …must be a sturdy, fresh (not those dried crouton-y things) bread. I like to freeze it before I cut.
Chop up a couple onions and celery. Saute in a stick of butter or margarine (not spread…margarine). Add a can or two of chicken broth, salt and pepper. Pour over the cubed bread…add more broth or water if needed…stir well to mix. Stff into bird or between pork chops. Bake extra for about a half hour at 350 in a baking dish.