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Since this particular recipe is cooked in a casserole dish, as opposed to inside the cavity of a turkey, it is technically a dressing rather than a stuffing. In modern parlance, the two terms are relatively interchangeable and mainly differ based on your place of provenance

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It is a bit stronger, tangier and more moist than traditional blue cheese, which makes roquefort dressing a bit more creamy

Please allow 1-2 cm differences due to manual measurement