This was about 30 years ago, I was at somebody's house on Thanksgiving and instead of regular turkey stuffing or dressing, they had a dressing that I was told was a secret family recipe that they would not reveal.

What is was, as best I can remember, is that they made up a bunch of toast, probably a whole loaf of white bread toasted in a toaster, and then it was cubed into one-inch square pieces. It was tossed with a liberal amount of a butter and herb seasoning, no onion or celery that I can remember, just (I am guessing) poultry seasoning and dried parsley and salt and pepper and other seasonings. It was put in a casserole dish and baked until it was all very warm. I remember it was not baked inside the turkey. They moved away the next year and I never got the recipe from them, but I remember it being very tasty.

Has anybody ever heard of such a recipe for a Thanksgiving dressing made from cubes of seasoned buttered toast?

On Sat, 22 Nov 2014 20:58:54 -0800 (PST), Michael OConnor
> wrote:

> Has anybody ever heard of such a recipe for a Thanksgiving dressing made from cubes of seasoned buttered toast?

No, but melting lots of butter to pour over bread cubes or croutons
and adding seasoning is common.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

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.

N.

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.

Doris

On Sun, 23 Nov 2014 17:19:53 -0500, Doris Night
> wrote:

> 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.

You know what's funny? I always read about how wonderful Bell's is
that I actually bought a box for this year. I don't plan to use it in
the dressing, but I'll use it somehow on the turkey. I think I'll mix
it with butter and smear it under the skin.

--

Never trust a dog to watch your food.

On 11/23/2014 11:02 PM, sf wrote:
> On Sun, 23 Nov 2014 17:19:53 -0500, Doris Night
> > wrote:
>
>> 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.
>
> You know what's funny? I always read about how wonderful Bell's is
> that I actually bought a box for this year. I don't plan to use it in
> the dressing, but I'll use it somehow on the turkey. I think I'll mix
> it with butter and smear it under the skin.
>

I live Bell's. I season the turkey with it along with garlic, black
pepper and paprika.

--
From somewhere very deep in the heart of Texas

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

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."

"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/

Bruce wrote:
>
> dsi1 wrote:
> >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.

At least in the US, dressing covers both - stuffing for a bird and
also what you put on a salad.

"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'?
>>>
>>> --
>>> 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."
>
> I thought dressing was what you pour over a salad.

Well, it is here too.

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

On Monday, November 24, 2014 1:02:14 AM UTC-10, Bruce wrote:
> 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'?
> >>
> >> --
> >> 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."
>
> I thought dressing was what you pour over a salad.

We call that salad gravy or simply "Coke."

>
> --
> Bruce

On 11/24/2014 5:02 AM, Bruce wrote:
> 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'?
>>>
>>> -- 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."
>
> I thought dressing was what you pour over a salad.
>

In Louisiana, if you order a sandwich, they might ask you if you want
that sandwich "dressed". That means, do you want lettuce, tomatoes,
pickles, onions. They might call mayonnaise, MY-nez. We live in the same
country, yet it can be so different.

Becca

"Ophelia" > wrote in message
...
>
>
> "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'?
>

Yes but it is usually not stuffed into anything. It's baked on the side.
Also, depends on where you live. Different places call it different things.
Here, dressing goes on your salad.

>
> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>

The distinction between stuffing and dressing is, if it is cooked inside the turkey, it is stuffing. If it is cooked separately in a casserole dish, it is dressing.

"Michael OConnor" > wrote in message
...
>
>>
>> What exactly is, 'dressing'? Is it what we call, 'stuffing'?
>>
>
> The distinction between stuffing and dressing is, if it is cooked inside
> the turkey, it is stuffing. If it is cooked separately in a casserole
> dish, it is dressing.

Thank you. Have you read the other responses yet? )



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

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.
>
My thoughts too. It's not rocket science. Safeway has croutons that
have been made especially for dressing. More like home style
dried/toasted bread than the usual commercial brand.

--

Never trust a dog to watch your food.