Man then your family is doing it wrong, sorry. I use fresh bread, a ton of butter, onions, celery, thyme, sage, salt and pepper, then bake it so every bread cube is crunchy on the outside and soft on the inside. I have food texture issues too, so I feel your pain, but there’s definitely a wrong way and a right way to make stuffing. Also, NEVER put stuffing inside the turkey, it can result in undercooked stuffing and salmonella from the turkey.
Yes, but I never let it run for the full amount of time. I have to stand there and listen for when the kernels stop popping, otherwise it will burn.