Re:Stuffing, Dressing, Filling...
My family usually likes dressing cooked in a large pan, I prefer one that is not as dense and maybe more like a stuffing? When I make it for my family it contains cornbread, Pepperidge Farm stuffing mix, white bread, lots of broth, onions and celery that have been sauteed in butter, plenty of eggs and sage and/or poultry seasoning. It actually tastes better to me before it is cooked and when it is very warm and fluffy from the oven. My sister's husband loves our dressing, he is originally from New Jersey/New York and says it is the best part of Thanksgiving dinner. We sometimes humour him and make mashed potatoes mixed with rutabagas- this must be from his childhood, as we have always made sweet potatoes for holiday meals.