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If it is cooked, basted well, and has ground spicy sausage and crunchy bits in it, then it is good stuffing. There is no bad stuffing, only stuffing not as good as you'd hoped.

No dressing has to be soggy - there's no law saying you have to use as much liquid as called for on the package. That's why I like to make my stuffing from scratch - sautée whatever veg I want to use, add bread, and then drizzle stock on while stirring until I get the perfect consistency. This works with either dried or fresh bread.

Why should one be more comfortable calling it "stuffing" only when it is baked in the bird and "dressing" when baked in a casserole pan? I recognize that the term "stuffing" implies "to stuff," as in to stuff the bird with it. But why is "dressing" more appropriate for it when baked in a casserole pan? The term "dressing" could be equally read to imply "to dress," as in it dresses something. In the case of baking it in a casserole pans, is the something that is "dressed" the casserole pan? Of course, not! What is "dressed" is THE BIRD or the plate on which it is presented. Just as the bird is stuffed with it, the bird is dressed (up) with it. I take the position that the terms "stuffing" and "dressing" are equally inapt when referring to what is baked in a casserole pan.

I have used the Martin's before last time 2 years ago. I however prefer Wegmans "W" loaf which makes the best stuffing. Also a fave Del Buono's rolls (NJ) I used to go get those the day before hot out of the oven and that was some great bread for stuffing.

My dressings are like my chilis- similar, but never the same twice.
Could be a combo of fresh bread and store bought croutons; might toss a little wild rice in, could add apples, dried cranberries or chopped apricots, sausage or not, mushrooms or none, but it always tastes great.

It's fun to change it up a little every year (just a little). Otherwise the family gets stuck in a food funk and loses the fun of adventure in eating.

I also love Stovetop, and Cheerios, too! There's nothing wrong with a classic.

I don't even have to wait for bread to go stale! Our grocery store sells big bags of sliced, dried bread ... like long skinny croutons ... at T-giving time. I love it. Homemade is always better. Lately, I've been baking a pan of cornbread a day or so ahead of time to crumble into it. All delectable.

Growing uo on a farm in KS my brother and I wouldn't eat chicken because we knew them personally.

I know a guy who is so put off by milk that he won't eat any dairy products or anything that looks remotely dairy...his reason "it's white"

it seems in my area fish in general is just a big "ew" but I can't get anyone to give me an actual reason why they won't eat it

my father...most confusing of all...refuses to try sushi because it's raw fish yet he swears up and down it can't possibly be raw because "americans have poor immune systems and would just get sick" he fails to acknowledge his own contradiction

as for myself...maybe it's because both of my parents are immigrants or maybe it's because my dad is a chef but I can't remember ever flat out refusing to try any food...well other than anything involving bugs...I was always the kid to try anything from cat/dog treats to leaves to the glazes in art class (which pretty much all taste the same btw)

among friends I have a bit of a reputation as "a foodie" solely because I actually know what's in/goes into foods and how they're prepared...I find it alarming that other people don't know and/or don't care to know

Aynsl156, doing the same! im ready to attack philly's burgers post-, not sure about pre-.

I almost thought I had nothing to add, but then @vegetarianka mentioned white pepper. While I don't detest it, I never cook with it as I think it has a musty aroma. I've never liked whole caraway in rye or pumperknickel bread but then I made Bobby Flay's red cabbage sauerkraut, and Jacques Pepin's stuffed cabbage, both of which have caraway as an ingredient and have made me appreciate caraway as more than just an annoying seed in an otherwise tasty slice of bread.

Dill and cilantro. Cilantro, to me, tastes like licking the inside of a tuna can. I absolutely hate it!