Louise Laughton wrote:
Where I come from originally, coastal North Carolina, it was always "dressing" baked in a separate pan and Jeffry P. Barnes answered
Yes. Stuffing gets stuffed. Dressing gets baked separately. Or steamed.

In my childhood in Hampton, NH, the bird was stuffed with dressing.

And just for kicks, here's my favorite Mushroom Stuffing:
Printer version of this recipe

1 1-lb loaf of good bread (remove crusts and crumble bread)
2 medium onions, finely chopped
6 oz Butter
12 oz Mushrooms, coarsely chopped
1/2 Tbsp Parsley, finely chopped
1/2 tsp Salt
1/4 tsp Dried thyme

In a large skillet over low heat saute onions and mushrooms in the butter about 10 minutes.

Add all other ingredients stirring all together over heat until mixture is well combined and crumbs are thoroughly mixed with the butter.

This will do for a turkey. Halve the recipe for a chicken, and a quarter of it will be plenty for a game hen.

This is rich, but don't try to reduce the butter any more. I tried it once, and it's not as good.

For those outside the US, 1 Tbsp (tablespoon) is 15 ml; 1 tsp (teaspoon) is 5 ml.