Stuffing

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.

Ingredients

• 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

Instructions

1. Peel and dice the onion into ½x¼ inches pieces and fry in the fat until golden.
2. In a large mixing bowl, combine all ingredients (including the sauteed onions and any fat still in the pan). Mix well,
3. Put into a baking disk and bake ar 325° until the top just starts to brown (about 40 minutes).
4. Serve hot.