Quote:
Originally Posted by JONOV
No, no, no, stuffing is southern and dressing is northern. 
I'm kidding. But it's always entertaining seeing the different discussions/arguments about the nomenclature or "right" way of making traditional holiday foods.
On the whole, whatever you call it or whatever your starch source is, it's a largely congealed dish made with stale bread, etc, so I can't imagine a bit of fridge time would do anything to it negatively. |
No no no....stuffing is what goes INSIDE the bird. Dressing is what's baked in a dish. Neither one is Northern or Southern. Whatever you call it has far more to do with what the generations in your family ahead of you called it. Stuffing/dressing doesn't have to be a congealed lump of starch either. Lots of stuffing/dressing recipes aren't made into that clump of bread. I don't care for the congealed lumps of starch ones myself.
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