"Bruce" > wrote in message
...
> On Mon, 24 Nov 2014 02:39:53 -0800 (PST), dsi1 >
> wrote:
>
>>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'?
>>>
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>>
>>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."
>
> I thought dressing was what you pour over a salad.

Well, it is here too.

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