Ok. We’ve talked about Thanksgiving turkey, make-ahead side dishes, and desserts. Now, the pièce de résistance, the reason why we all belly up to the Thanksgiving table–ok, I’m talking about myself here–stuffing. Er, dressing. Erm, stuffing.
☞ READ THE ARTICLE: WHAT’S THE DIFFERENCE BETWEEN STUFFING AND DRESSING?
When I was a kid, we called everything stuffing, whether cooked in the turkey or on the side. But there’s a real difference, and people are wicked passionate about it, as you can see.
Regardless of where these carb-loaded, sweet-savory glories are cooked, they share some seriously important similarities. Like:
- Bread–whether sandwich, sourdough, brioche, or cornbread
- Stock–vegetable, chicken, or beef
- Meat–pork, always (Although seafood–shrimp, crab, or oysters–are preferred by some.)
- Fruit and vegetables–including apples, prunes, celery, onion, or leeks
Bottom line, I’ve never met a stuffing or dressing (a stressing?…a druffing?) I didn’t like. Have you?
Stuffing with Bacon, Apples, and Onions
Last year was my second time making turkey with stuffing, and I have to say that I love this stuffing with bacon, apples, and onions. Everyone loved it including my mother-in-law.
Gabriela
Wild Mushroom Stuffing
Sourdough Dressing with Sausage and Prunes
This sourdough dressing recipe has become a staple for us, one of our favorites!
betsey
Herbed Bread and Celery Stuffing
Homemade Cornbread Sausage Dressing
Roast Turkey with Stuffing and Vegetables
Stuffing and Dressing FAQs
The main difference is stuffing is cooked inside a turkey, while dressing is baked separately in a baking dish, although the terms are often used interchangeably. Curious as to more differences and the pros and cons of stuffing vs. dressing? We’ve got all the answers to your questions in this article on the difference between stuffing and dressing.
If you’re making stuffing that’s cooked inside a turkey, you must make sure that it reaches an internal temp of 165°F, the temperature at which bacteria are killed. This is also the same temperature you’re looking for when checking your turkey for doneness.
If you’re making a dressing that’s cooked separately in a baking dish, it’s generally ready when the top is crispy and golden brown, but the center’s still soft.
Generally, yes, you can prepare your stuffing or dressing up to 1 day before baking. Store in a covered container (or in the baking dish you’ll be using) in the fridge until you’re ready to bake. If you’ll be filling a turkey with stuffing, always wait until just before baking before spooning the stuffing inside the bird.
We can all agree that stuffing or dressing is a headliner on the Thanksgiving table, perhaps second only to the amazing selection of Thanksgiving desserts.
We want your entire meal to be mind-blowingly awesome, though, so be sure to check out our great recipes for Thanksgiving turkeys, side dishes, and appetizers. Or plan your entire menu from this selection of our best Thanksgiving recipes.
The dressing is THE BEST part of Thanksgiving dinner, with gravy and raw cranberry sauce close behind. I always put some dried cranberries in the dressing as I can’t get enough of them! I’ll make dressing throughout the year, it’s a meal in itself.
I couldn’t agree more, Lisa!
I believe that stuffing goes into the bird and dressing is something belongs on salad!LOL!
Happy Thanksgiving!
Thanks, lowandslow. Whatever you call it, it is all delicious!