3 cups Add any pan drippings from the turkey (or chicken) and simmer until reduced to the desired consistency Season to taste with salt and pepper Serve immediately, or keep warm The gravy can be made up to 1 week in advance and stored, covered, in the refrigerator Reheat over medium-low heat, whisking occasionally, until fully hot CLASSIC SAGE AND SAUSAGE STUFFING I’m a stuffing fiend It’s easily my favorite part of the holiday meal, and as far as I’m concerned, a side dish worth making any time of the year For those of you oddballs out there who still refer to the stuff as “dressing,” well, I’m not going to come down on either side of the whole nomenclature debate except to say that three reputable sources give three different answers: • The Oxford English Dictionary says that “stuffing” is stuffed in a bird or joint (roast), while “dressing” is a more general term for seasoning that goes with food or sauce • The Joy of Cooking contends that they are one and the same, except one is in the bird and one is out ... stuffed in a bird or joint (roast), while “dressing” is a more general term for seasoning that goes with food or sauce • The Joy of Cooking contends that they are one and the same, except one is in the bird and one is out... It’s easily my favorite part of the holiday meal, and as far as I’m concerned, a side dish worth making any time of the year For those of you oddballs out there who still refer to the stuff as “dressing,” well, I’m not going to come down on... the stuff as “dressing,” well, I’m not going to come down on either side of the whole nomenclature debate except to say that three reputable sources give three different answers: • The Oxford English Dictionary says that