On Mon, 24 Nov 2014 15:31:19 -0800, "Julie Bove"
> wrote:

>
>"Ophelia" > wrote in message
...
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> 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'?
>>>
>>> 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."
>>
>> Thanks but do you stuff it into the turkey/chicken before you roast? When
>> I looked on line they seemed to be spreading it on bread for sandwiches..
>
>What? That stuff isn't put on sandwiches.

You've never had a dressing sandwich!!? You haven't lived.

Of course it's cooked first.

Doris