The terms stuffing vs dressing are often used interchangeably for a reason, and that’s because they’re virtually the same dish with a few key differences. It comes down to how they are cooked. The end result may look the same, but stuffing takes a different journey to get there than dressing.
Table of Contents
What is stuffing?
Is it safe to eat stuffing once it’s removed from turkey?
What is dressing?
Should you add egg to stuffing or dressing?
Do different regions call it stuffing vs dressing?
Storing leftovers
The fall season sparks a spirited debate, and I’m not talking about pumpkin spiced lattes. This one’s about the Thanksgiving table. Come Fall, there may be a lot of talk about roasted turkey and how to best cook one, but the debate over stuffing vs. dressing can cause quite the divide among those who are passionate about their Thanksgiving side dishes.
The debate is fueled partially by region. The Northeast and Northwest often stand firmly in the stuffing camp, while the Midwest and the southern states are dressing advocates.
It’s not just a matter of linguistics. Both dishes exist, and the difference lies in how each is cooked. As for which tastes better, well, that’s one argument you’ll have to settle with a good ol’ fashioned cookout of your own. But for now, here’s how you win the debate over what’s what – once and for all.
What is stuffing?
Stuffing is a combination of dry and crusty bread (hey, starch) and vegetables, which vary depending on the specific recipe. Herbs are often part of the equation, as are onions. The most common types of bread are white bread and cornbread. The ingredients are combined and stuffed inside the turkey to help flavor the cavity of the bird and benefit from its juices. The final result may be served in a casserole dish, but it’s cooked inside of turkey first.
You may also add a cup or so of stock to your stuffing mixture before adding it to your bird, but keep in mind that the turkey juices will run into the stuffing when cooking inside of the bird. So don’t add too much extra liquid, or your stuffing may turn out soggy.
Is it safe to eat stuffing once it’s removed from turkey?
Yes. As long as you follow food safety guidelines. Before cooking the turkey, the Centers for Disease Control and Prevention (CDC) recommends stuffing your turkey right before cooking it – no earlier.
Once cooked, after pulling your turkey from the oven, don’t remove the stuffing right away. Let it sit to allow it to cook a little longer as the turkey rests, and always make sure both the turkey and stuffing reach 165 degrees. If the bird reaches 165 degrees after resting but the stuffing does not then remove it from the turkey cavity and place it in an oven-safe casserole dish. Continue baking in a 350-degree oven until it’s thoroughly cooked.
While this method is safe when cooked properly, it’s important to note that the risk of food-borne illness is higher than if cooked outside the bird. That’s why the latter has become more common in modern times.
What is dressing?
Dressing leans on the same ingredients that stuffing does, but it’s cooked outside the turkey in a dedicated baking or casserole dish. Once served, it looks, talks, and walks like stuffing except for the fact that it didn’t soak up any juices from the turkey while cooking inside its cavity.
So, it’s common to add stock when cooking in a separate dish to make up for the moisture and create the desired texture of stuffing.
Should you add egg to stuffing or dressing?
It’s a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist. Moisture is what holds all the ingredients together, rather than turning it into something resembling croutons and roasted vegetables.
The amount of moisture needed for stuffing or dressing depends on the other ingredients. For example, if you’re using diced apples or pears in your stuffing, it will add moisture and reduce the amount of other liquids needed. Cornbread is also more moister than other types of bread. Add too much extra liquid, and it could get mushy quickly.
Do different regions call it stuffing vs dressing?
Yes! Southern regions are most likely to call it dressing; for some, it’s a core belief. Midwesterners would likely defend their position, while Northeasterners and those in the Pacific Northwest would likely challenge dressing advocates with the term stuffing.
Regardless of what they call it, some people say dressing means stuffing, and some say stuffing means dressing. If you find yourself in a heated debate, remember it’s the cooking method that makes the difference. It’s very possible that someone who stands firmly in the “I call it stuffing” camp actually cooks it like dressing.
Storing leftovers
According to the Academy of Nutrition and Dietetics, leftover stuffing or dressing can be stored in the refrigerator for three to four days. Make sure that the dish is completely cool before storing.
Per the CDC, always make sure you reheat leftovers to 165 degrees again. To reheat, put the food in an oven-safe dish and insert it into a 300ºF (149ºC) oven until it reaches 165ºF (74ºC). A microwave is also safe as long as you abide by the 165-degree rule.
"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful.Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.
Some people insist that it should be called dressing when it hasn't actually been stuffed inside a bird. But many people insist on one term or the other regardless of how it's prepared or what's in it. The term dressing is most commonly used in the South, but it's popular in pockets throughout the US.
The points of comparison used to compare dressing and stuffing include: preparation, taste, amount, and safety. When comparing preparation, dressing and stuffing are made differently. Dressing is cooked in a separate dish and does not contain any meat, while stuffing is cooked inside the turkey.
The term dressing, per the History Channel, originated around the 1850s, when the Victorians deemed stuffing too crude for the dish to be named. This happened around the same time that the term “dark meat” began to refer to chicken legs and thighs.
Despite cooking techniques, the name game usually splits along regional lines, with cooks from the Northeast and Pacific Northwest sticking to stuffing, while the South and Midwest prefer the more proper dressing (and, to make matters even more confusing, our Pennsylvania friends use the term "filling"—not to be ...
The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.
While most New Englanders and the majority of West Coasters referred to the dish as “stuffing,” about half of Texans and the majority of Southerners call it “dressing.” Likewise, while most other parts of the country use a base of dried bread, many Texans instead opt for cornbread or dried biscuits.
But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.
In Theodora Fitzgibbon's massive The Food of the Western World, stuffing is “The name given in England to combinations of a variety of foods which are inserted into meats, poultry, fish, eggs, or vegetables. In the United States, stuffing is also called dressing . . .” Onward.
Some people stuff their. Others are dead set against stuffing the bird and opt for baking their stuffing in a baking dish, which means it's called dressing. Some do a combination of both. Some dressing is basic: a combination of dried bread, aromatics, and dried herbs.
When made from scratch and seasoned right, it is rich, moist and savory, shot through with different textures and flavors that give cooks plenty of room to play. That basic amalgamation of starch, fat and aromatics is indisputably delicious.
The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side. As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound.
The stuffing mixture may be cooked separately and served as a side dish, in which case it may still be called 'stuffing', or in some regions, such as the Southern US, 'dressing'. This is from Wiki. Basically, everyone except a tiny percentage of Black people with family in Alabama calls it stuffing.
Of note though, the Yankees did the stuffing the southerners the dressing. In theory stuffing was the breading cooked inside the turkey as it baked, and dressing was the breading cooked outside the turkey as it baked. These days, they are the same thing and the name is based on the regional an American is from.
Dressing is made with cornbread, and is baked in a pan instead of inside the bird. I view Stove Top stuffing as a totally distinct entity from this most beloved of holiday dishes. It is not the stuff of celebrations, but it is a perfectly suitable side dish the rest of the year.
Stuffing is a mix of edible ingredients such as herbs, bread and a binder such as egg, traditionally stuffed into a meat cavity before it is cooked. Other ingredients in stuffing might be meat, nuts, butter, chopped vegetables and even fruit or oysters.
This classic Thanksgiving dressing, made with bread, celery, onions, apples, chestnuts, thyme and sage, is relatively simple to execute. It would do well at almost any time of the year as an accompaniment to roast chicken or pork.
Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
