I had an old James Beard cookbook that called it forcemeat.
Seriously. Who's ever heard of that?
Europeans or their offspring. It means finely-ground meat components. The term "forcemeat" is European; it means that it the meat is finely-ground along with some sort of fat or liquid, to turn it to a paste consistency that can be "forced" through a tube. Pâté is a type of forcemeat, as is the stuffing in most types of sausage.
I make forcemeat dressing (or if you prefer, stuffing, as I put it into the bird -- both ends, actually, both in the abdominal cavity, and also in that pouch under the skin that is created where the neck is removed; generally what is placed there cooks up a bit more dry.) I separately fry up oysters and pork sausage to reduce the liquor and the fat, then grind them together in a meat processor. I add that paste to the liquid ingredients of the dressing and mix it all up before I add in the bread component. I do it that way because while I like the flavor of oysters, I hate the texture of them, and there must be a lot of other people who agree, because the stuff I make is quite popular. (FWIW, I use both bread cubes and fine crumbs mixed together, it makes for a nice middle-ground texture.)
Mind you, I grew up in South Louisiana, where we use the term dressing quite loosely. It might be what is inside a roasted bird (oyster dressing or cornbread dressing), it might be what we pour on a salad (Italian dressing), it might be something that we cook in a saucepan and prefer to serve as a side dish with fried chicken (rice dressing), or it might be the act of putting condiments on a sandwich (y'all want dat dressed?) Nonetheless, I don't recall every being confused as to what was being discussed -- context would appear to be important, LOL.
BTW, on "dinner" vs. "supper"; traditionally, in the UK, only the upper classes had supper -- that was a posh word, and it accompanied the posh habit of eating later because of the necessity of changing clothing first. Then the middle classes decided to use that term for an evening meal because they wanted to use what they saw as the more "cultured" term for it, but since they had to get up to go to work in the morning, they tended to eat it earlier than the upper classes did. Originally, dinner was the mid-day meal, and for many working-class folks in the UK and Ireland, it still is. My folks were working-class Irish: we had dinner at noon and tea at 4:30 when Dad got home from work -- until my mother found out that Americans don't have a meal called "tea" and started calling it supper. So, ask any one in that part of the world and you'll be told that it is a "class" thing.
For fun, I'll close this with a piece of a funny article that the Manchester Guardian newspaper ran a while back; they spoke to a lot of well-known folks around the UK and asked them how they would define it, and in the end they humorously summed it up thusly:
The guidelines: Tea
When? 6.30pm, or whenever Dad gets home from work.
What are we eating? Fish fingers, chips, beans. And then a yoghurt.
Who's coming? You, your siblings, your parents, possibly a friend, so long as they've checked with their mum first.
Topics of conversation Shhh… Hollyoaks is on.
Tableware Not the good cutlery. That's for Christmas Day and Christmas Day alone.
Dress code Your school uniform, unless it's in the wash because you got it muddy at lunchtime.
The guidelines: Dinner
When? 7pm, or thereabouts.
What are we eating? One of those Marks & Spencer meal deals, bought on the way home from work.
Who's coming? Whoever's at home.
Topics of conversation Work, your journey home from work, that thing Joanna who sits opposite you at work does with her teeth that's really annoying.
Tableware A plate on your lap. Who has space for a table any more?
Dress code Whatever you worked in (although freelance writers may wear trousers as a point of etiquette).
The guidelines: Supper
When? 9pm, or later.
What are we eating? Something light and self-consciously rustic, usually cooked in a bloody Aga or something.
Who's coming? You, Rebekah Brooks, David Cameron and, indirectly, Robert Jay QC.
Topics of conversation Chipping Norton, NewsCorp's BSkyB takeover bid, whether or not Dave can lend you a horse.
Tableware Silver cutlery, ironed tablecloths, goblets full of children's blood.
Dress code Top hats left at the door. We're all in this together, remember.
http://www.theguardian.com/lifeandstyle/2012/aug/03/tea-with-grayson-perry-supper-dinner
FWIW, an Aga is a brand of stove -- one without temperature controls or an off-switch; you judge the heat by how you fuel it.
