So which is it at your house? Vote in the comments.
I make Stuffing ... using (as a jumping off point) a recipe labeled "Dressing".
That means, of course, that I am a Damn Yankee.
My recipe starts from a (stale) bread based stuffing with lots of sage. Among the undocumented features are using rosemary (added to the butter / onion / celery mix as it cooks) and adding apples, raisins, and other things that might be handy (such as dried cherries, pecans, or walnuts) for extra flavors.
Make plenty of stuffing and cook the rest in a casserole dish using turkey bouillon (from Better than Bouillon) for added moisture. Then add turkey drippings and mix with the actual stuffing to have plenty of leftovers.
Thursday, November 27, 2008