Canadians, make all kinds of different stuffings/ dressings. (I call
the stuff that comes out of the bird stuffing, baked on the side
dressing.)
The more water around the bird, or the more you baste, the wetter your
stuffing will be. I don't add water or baste, in fact I grate carrot
into the stuffing, and dice both celery and onion into it for flavour
color and moisture.


Dee Randall wrote:
> "Nancy Young" > wrote in message
> ...
> >
> > "Steve Pope" > wrote
> >
> >> people who call it dressing (I consider this the minority)
> >> are more likely to prefer the wetter variety.
> >
> > I know how I like my dressing/stuffing, nothing special but
> > I love it, you can put what you want in it for yourself, fruit,
> > nuts, I don't care.
> >
> > But wet runny dressing makes me want to hurl. Just seeing
> > people on tv pouring it into a dish ... ugh, what are they thinking?
> >
> > nancy
> And with dry stuffing, you can put all the gravy you want on top to make it
> as wet as you like; not like the turkey dressing/stuffing I can still
> remember having in Canada on their day for turkey -- OMG almost runny
> towards the rest of the servings on your plate and sorta greyish looking. I
> often wonder if ALL of Canada makes it this way -- the restaurant had the
> word Gourmet in the title of it as I recall and a fru-fru looking
> outside-type dining inside and fern plants abound. We were dressed as
> Americans, not in a jacket and tie as they were for the big day; perhaps
> they thought we had no taste and got the dregs -- tee hee.
> Back on point, is this the usual way in Canada; I have never seen this
> before or since.
> Dee Dee