Dressing is good. I don’t really see the point of cooking it in the bird, since it seems you have to remove it, rather than have them both cut together as some sort of combo dish.
Yes.
I chose both because to me they’re interchangeable.
I shove a thermometer into the center of the stuffing, and don’t remove the bird from the over until the stuffing is hot enough to be safe.
I also pre-heat the oven and put hot stuffing into the bird, so it doesn’t sit around at “warm” very long.
I make seasoned bread stuffing for Thanksgiving, because it’s traditional and other family members like it, but i don’t care for it. It’s too soggy. I might like it better in a casserole. I also makea wild rice and cranberry stuffing for my new year’s Eve goose. There’s always too much, and i cook the extra in a casserole. I added lots of butter, but no broth, because i serve that batch to vegetarians.
The stuffing I remove from the goose is vastly better than the dressing I bake in the casserole. Maybe if i made a batch of goose broth in advance, and added some of that there’d be less difference. But goose broth is not among my staples. And, vegetarian guests…
Don’t feel bad, the same thing happened over here.
In my personal opinion, the only reason to have turkey on Thanksgiving is so that it can be stuffed. I would prefer if the industry moved away from “broad breasted” birds in favor of “large cavity” ones.
I will eat the dressing for my second or third helping if that’s all that’s left, but it is by its very nature an inferior product.
Hehe, you calling it wadding made me think of black powder guns, and then I started imagining a turkey’s cavity loaded up as a cannon, and well… I can only imagine it would be a spectacular scene, although a complete failure as either a meal or a weapon.
I got a heritage bronze turkey this year, and as we stuffed it, we remarked on how capacious the cavity was. All the stuffing was, in fact, stuffed in the bird
Dressing or Stuffing?
When I want to sound pretentious I call it dressing; all other times I call it stuffing. Same stuff, different name.
That gooey yellow stuff some of you are calling dressing is what I call corn souffle. That’s good, too, but it’s subservient to stuffing (sort of a side/side dish).
My mom made the world’s best stuffing: sausage and giblets and lots of love. When plated, we’d pour copious amounts of her giblet gravy on top of the stuffing and everything else—including the pumpkin pie … and the cat, if he wasn’t quick enough.
Wish I got her stuffing recipe before she died. Moms shouldn’t be allowed to die before their children.
I just finished up my Thanksgiving feast—Hungry-Man Roasted Carved White Meat Turkey Frozen Dinner.
Actually, it was pretty good. Not as good as mom’s, but good nonetheless. First time I’ve eaten a TV dinner for more than a few decades. Have my tastes degenerated significantly, or do frozen dinners taste much better than they used to? As I recall, 1970’s style TV dinners were wretched concoctions.
Prep and clean-up was a breeze (8 minutes in the microwave/plastic container chucked in the trashcan). 5 generous slices of turkey: 1 for the dog, 1 for the cat and 3 for me (the chef gets extra in our house).
Cornbread dressing, plenty of sage, cooked in the same pan as the bird, but not inside the bird. Perfection.
If that’s not available, I’ll eat whatever you got. Except oysters.
Ditto. “Dressing” is that stuff you put on salads.
As god as my witness, I thought unstuffed turkeys could fly!
If it is in the bird it is stuffing. If it is in an aluminum pan, it’s dressing.