Cover it in foil and heat it in the oven, and it runs the risk of drying out. Adding broth to it before reheating might keep it moist, but it might make it too wet once it heats up. Heating it in the microwave might work in small amounts, but it also risks turning the stuffing gummy and rubbery. Don't want that.
May I make a suggestion?
Fry it.
The eldest was reheating some stuffing for breakfast, and commented on how it contained so many appropriate breakfast foods: sausage, cornbread, pecans, dried cherries and apples. Then she said that the stuffing, once it was in a bowl for reheating in the microwave, reminded her of the way crab cakes look before you shape them into patties for frying. Why not, she said, try and make little stuffing cakes and fry them? I leaped out of my chair and grabbed a skillet, eager for a new adventure in frying.
What we did was beat a couple of eggs and then mix them in with the stuffing in a mixing bowl. Then it was into a few tablespoons of oil in a skillet. They began to crumble, and I pressed them down with a spatula until they resembled fat potato pancakes. They fried up beautifully, crispy and brown. The sausage released its fat, spicy and savory, the pecans gave off a wonderful toasted flavor, the cherries added a sweet note, and the cornbread reminded you of cornmeal batter on fried catfish, or of hushpuppies.
But sweet Jeebus, were they rich. One was definitely enough.
We each had two.
