"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..

--
http://www.helpforheroes.org.uk/shop/