The first time you make this recipe, you'll understand how it got its name. Just about as fast as you can open a couple of cans and brown a crust, it's done. It's great year-round, but it's especially suited to the winter months because it comes out of the oven hearty and steaming hot.
"THE DRESSING was always my favorite part of the meal. I can still smell the wonderful aroma that filled the house while the turkey roasted in our wood stove. We could hardly wait to sit down and eat!"