Dressing/ Stuffing...Whatever!

So, onto dressing, which is, of course the same as stuffing but it isn't stuffed and is instead baked in a casserole dish.  At least, that's how I differentiate between the two.  My sweet husband read my last post and wondered if I was going to share my ranch dressing recipe.  I thought he was cute and honestly, if you don't cook (and maybe even if you do) the terminology is sometimes confusing.  So, to be clear, this is a bread dressing (or stuffing, either term works, but I never stuff it in a bird, it gets too mushy and you run the risk of salmonella, which is not what you want to give your guests!)
The recipe I use is out of an old Betty Crocker cookbook, although we did tweak it a little even before we had to change it to make it gluten and dairy free.  Last Thanksgiving I did something to this dressing that I'd never done before due to a lack of time, I made it the night before and put it in the fridge overnight.  I didn't think anything about it until I made some dressing this summer (I know..but in my defense, it was cold this summer) and it didn't taste quite the same.  I thought about it and realized the only thing different was I hadn't let it sit in the fridge overnight.  So, I am definitely making it the night before this year...I want that great flavor again!
So, I have pulled out the 1970's version of Betty Crocker (I do own 3 of "her" books 1950's, 1970's and 1990's) it's the same one my mom has, so I'm rather partial to it.  As I'm looking at the recipe, I see that it's called Bread Stuffing.  Whatever!  My version isn't really in the book anyway, the casserole version, but thankfully, I know that part well.
If you're ready to make the recipe, just click on the name (Thanksgiving Dressing/Stuffing) and it will take you to the document.  I'm nice like that, you know, thinking of you and making it easier for you to print the recipe. Sorry, I don't have a picture, I'll try to take some pictures of all the yummy Thanksgiving food this year!
Look for my next post.  I'm going to share how to make Green Bean Casserole (and yes, it will have gluten free French Fried onions).  Until next time...
Happy Eating!
P.S.  A little side note about what gluten free bread I use:
I use  Pamela's Products Wheat-Free & Gluten-Free Bread Mix, 19-Ounce Packages (Pack of 6) for the bread.  I make it in my bread machine at least a day in advance.  And, um..I tweaked the recipe for the bread just a little bit.  I add : 2 eggs, 1/4 c. olive oil, 3/4 c. warm rice milk, 3/4 c. warm water, bread mix, 1 t. sugar, yeast packet from mix + 1/2 t. yeast.  Make sure to scrape down the sides of the bread machine and stir in any flour that hasn't been mixed when the machine gets to the first rest cycle.