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I remember my mother saying that STUFFING is made of bread portions, spices, broth and is cooked in the bird and on the stove to accommodate portion control for everyone at the table-both made of the same recipeand that DRESSING is whatever you add to it, such as gravy, butter, cranberry confections, or a sauceI myself prefer to bake stuffing in an oven, using my mothers recipe, and to stuff the turkey or pheasant with thinly sliced citrus, such as oranges, lemons, grapefruita real taste treat for turkey, and it tends to balance the gaminess of pheasant
In a small bowl, whisk remaining 1.5 cups chicken broth and eggs
Notes Make it ahead
And that definitely has its place
The Ultimate Guide to 1940s Womens Fashion Classic skirt suit from around 1947-1948 paired with a 1940s navy purse and contemporary shoes