Dressing or Stuffing? Cooked inside the bird or in a baking dish? Soggy or crumbly? Plain or with fruit, sausage, or nuts? There is much debate about what makes good stuffing--or dressing--whatever you call it.
Me? I call it both dressing and stuffing, but more often dressing. I like it cooked in a baking dish resulting in crispy brown edges and moist (but not soggy) stuffing. No fruit or sausage in mine, but I do add some almonds.
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