Some people only call it "stuffing" if it is cooked inside a bird and insist that it is called "dressing"
if it is cooked in a baking dish. I find calling it "dressing" is confusing since it usually tastes the same either
way. I will admit that there are some differences, stuffing cooked inside a bird sometimes has an off flavor
and mushy texture. "Stuffing" cooked my way always comes out perfect.
- 1 large onion
- 4 tbsp chicken or turkey fat (saved from roasting a chicken or turkey). If you do not
have enough fat, make up the difference with margarine or butter.
- 1 package (14 to 15 ounces) cubed seasoned stuffing mix
- 3 cups chicken or turkey broth (see Turkey Gravy recipe). If you do not have
enough broth from birds you are cooking, make up the difference with canned broth.
- ½ teaspoon freshly ground pepper
- Peel and dice the onion into ½x¼ inches pieces and fry in the fat until golden.
- In a large mixing bowl, combine all ingredients (including the sauteed onions and any fat still in the pan). Mix well,
- Put into a baking disk and bake ar 325° until the top just starts to brown (about 40 minutes).
- Serve hot.