On Monday, November 24, 2014 12:07:40 AM UTC-10, Ophelia wrote:
> "Doris Night" > wrote in message
> ...
> > On Sun, 23 Nov 2014 12:59:17 -0800 (PST), Nancy2
> > > wrote:
> >
> >>Sounds like regular sage dressing without celery and onion. Usually this
> >>is made with dried bread cubes (which
> >>equals toasted bread), spices including sage, salt and pepper, poultry
> >>seasoning, and moistened with melted
> >>butter (lots) poured over, or a combo of butter and chicken or turkey
> >>broth (which equals the butter on the
> >>toast in the dressing you liked). I use the broth made by boiling down
> >>the giblets from the turkey.
> >>
> >>It shouldn't be difficult for you to replicate it. It isn't rocket
> >>science. I, myself, would include some diced onion.
> >
> > I dice some bacon, then fry it up, and saute my bread cubes in the
> > bacon fat and some butter.
> >
> > In addition to what Nancy2 puts in her sage dressing, I also add some
> > chopped apple. Last summer, we had a really good herb crop, so my
> > dressing had no poultry seasoning but I used fresh Italian parsley,
> > sage, thyme, and rosemary.
> >
> > My mouth is watering just thinking about it. Now I'll have to roast a
> > chicken.
>
> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>
> --
> http://www.helpforheroes.org.uk/shop/

I can't say what people in the UK call stuffing but dressing and stuffing is the same err... stuff over here. Typically, it's cubes of toasted bread moistened with chicken or turkey stock with savory seasonings. Just don't call fried rice "stuffing."