You'll love using this semi-homemade recipe during a big meal like Thanksgiving dinner because it'll allow you to focus more of your efforts on pie and turkey.
Turn off heat, add almonds, cranberries, apple, stuffing mix, sage, rosemary, and salt and pepper.
Stir in chicken broth. If you prefer a more moist stuffing - add a bit of water.
The technical difference is how they're cooked. According to most dictionaries, stuffing is defined as “a mixture used to stuff another food, traditionally poultry, before cooking.” Dressing is cooked in a pan outside of the turkey cavity. Now days, the terms are used interchangeably.
According to the USDA: Stuffing should not be prepared ahead. The dry and wet ingredients for stuffing can be prepared ahead of time and chilled. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into a poultry cavity, in/on other meat, or into a casserole. If stuffing a whole turkey, chicken, or other bird, spoon the stuffing in loosely - about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.
The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F. If the stuffing is inside whole poultry, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. Refrigerate cooked poultry and stuffing within 2 hours. For meat containing small amounts of stuffing (for example: stuffed pork chops, veal breasts, or chicken breasts), meat and stuffing may be left intact when refrigerating the leftovers.