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To me, stuffing is used to stuff the bird, dressing is baked in a pan outside the bird and served alongside. The makeup of it is immaterial.
My personal favorite is dressing, cornbread and sage dressing, to be specific. I learned it from my mom, who learned it from her southern-bred mom, etc. I don't even LIKE stuffing or dressing made with regular bread...too gummy.
Loosely, the cornbread and sage dressing entails:
A pan of savory (not sweet) southern-style cornbread baked in a pan greased with bacon grease for added flavor, crumbled up into crumbs.
Chicken or turkey stock to moisten
Chopped onions, celery, possibly shredded turkey or chicken, garlic, and crumbled sage
I thought they were synonymous, but called by one name or the other depending on the part of the country you're in. For example, in the south, it's referred to as dressing, but in the NE it's stuffing.
To me, stuffing is used to stuff the bird, dressing is baked in a pan outside the bird and served alongside. The makeup of it is immaterial.
My personal favorite is dressing, cornbread and sage dressing, to be specific. I learned it from my mom, who learned it from her southern-bred mom, etc. I don't even LIKE stuffing or dressing made with regular bread...too gummy.
Loosely, the cornbread and sage dressing entails:
A pan of savory (not sweet) southern-style cornbread baked in a pan greased with bacon grease for added flavor, crumbled up into crumbs.
Chicken or turkey stock to moisten
Chopped onions, celery, possibly shredded turkey or chicken, garlic, and crumbled sage
My mom makes this every Thanksgiving and Christmas. She makes her own chicken stock and then uses the chicken meat in the dressing. She also makes the cornbread a few days in advance so that it is extra dry to absorb the chicken stock.
It's the best in the world...but I think everyone believes their mom's is best!
My mom makes this every Thanksgiving and Christmas. She makes her own chicken stock and then uses the chicken meat in the dressing. She also makes the cornbread a few days in advance so that it is extra dry to absorb the chicken stock.
It's the best in the world...but I think everyone believes their mom's is best!
Yeah, you have to bake the cornbread a couple of days earlier to get the right crumb consistency.
I thought they were synonymous, but called by one name or the other depending on the part of the country you're in. For example, in the south, it's referred to as dressing, but in the NE it's stuffing.
That how I see it; that's what I've heard and seen.
Dressing, preferably my mom's..made from cornbread (unsweet of course...is there anything else), turkey broth (not from a box or can), water, onion, sage, celery, salt, pepper, meat from the neck of the turkey (I know sounds weird but its good) and a bit of white bread to hold it together
As TabulaRasa said, stuffing is when it's cooked inside the bird and dressing is when it's cooked separately.
Stuffing, while it CAN be delicious has problems.
It slows down the cooking time of the turkey.
You can NOT use raw ingredients (meats, veggies, fruit, etc.,) when you make stuffing because it's a high risk health hazard for bacteria. Ingredients must be cooked before they're placed into the turkey. Thus, it's more time consuming.
The turkey can NOT be stuffed the night before and baked the next day. This is an EXTREME health hazard!
Most people tend to OVERSTUFF the turkey. This is a problem because the bird is often done before the stuffing is.
If you want a juicy turkey, don't stuff it.
When you make dressing, you open yourself up to so many more flavor possibilities because you can use a wider variety of ingredients, including raw.
I've been making turkeys for over 25 years and I make them multiple times a year for different functions. I always have to bring along about 30 copies of the recipe because people always ask for it. The recipe isn't mine. I got it from a caterer friend many years ago when I woke up late and I was supposed to make Thanksgiving Dinner for the homeless! There wasn't time to cook the turkeys! When I called my caterer friend she gave me this recipe and it's been used ever since. It's the easiest, quickest and juiciest bird you'll ever have! It's called:
Two Hour Turkey - HONEST!
Put your turkey in a roasting pan and lightly coat with olive oil. Spice the skin how you like. I use garlic salt and black pepper.
Pour one can of chicken broth on the bottom of the pan. (Not over the turkey or you'll rinse off the spices.)
Bake uncovered at 450 degrees for one hour. The high heat sears the skin and seals in all the juices. No need to baste. Basting does nothing to the meat anyway.
After an hour, pour another can of chicken broth into the bottom of the pan (only if you make homemade gravy) and then turn the temperature down to 350 degrees for another hour.
After two hours, your turkey timer should be popped up! If it's not (usually because you have a huge bird) check it after an additional 15 minutes. I've never had a turkey take longer than 2 hours 15 minutes. (And that was a 22lb bird!)
This recipe will free up your oven for dressing, pies, casseroles, etc., I'm not usually a brand name loyalist but, when it comes to turkey, I always use Honeysuckle White.
Is there a differnce between the IN bird stuffing and an out of bird dressing..?
Is it all the same or different?
I had a little sort of arguement with Granny..She puts eggs in her "stuffing"
It makes it bread pudding like...
Without eggs..I never tried it yet..it would be "stuffing"
Is their a difference???
Her stuffing..
A couple of bags of dry stuffing "stuff"
Jones Sausage..
Eggs..
Water..
POultry seasong and celery salt...
Too early for what. We make a turkey or chicken with dressing about every month or two. No need to wait for the holidays. We like dressing because we usually have a ton of people to feed when we cook a turkey. A chicken is just to small to stuff. Plus IMO the birds cook better not stuffed with bread products.
Many many many recipes for stuffing and dressing. Its all in what you like. My kids and wife like oysters in their dressing.
I prefer them on the half shell.
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