In article >,
Rhonda Anderson > wrote:

>
> Thanks, Cindy. So it's a basic bread and herb stuffing/dressing, using
> the parsley, sage, rosemary and thyme.I make stuffing rarely, so haven't
> actually made one using the fresh herbs from my garden before. I might
> make it for Christmas, but cook it separately - something I've never done
> before.
>
That's pretty much it. My stepfather was not one for haute cuisine. He
grew up in a VERY large family during the Depression, where making do
was elevated to a high art. My use of broth in the dressing is a
departure from his technique--he used water or milk to moisten the bread
crumbs.

Cindy

--
C.J. Fuller

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