The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own.
Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes.
Add sage, stir to combine, and cook 3 to 4 minutes.
Add 1/2 cup stock, and stir well.
Cook for about 5 minutes, until liquid has reduced by half.
Transfer onion mixture to a large mixing bowl.
Add all remaining ingredients, including the remaining stock; mix to combine.
Source: visit site