15 Thanksgiving Stuffing Recipes That Will Make You Forget About Turkey (2024)

FAQs

What is stuffing called when it's not in a turkey? ›

Some people make the distinction that dressing is the proper name for the dish when it has been prepared outside of the bird—that is, when it has not been stuffed and cooked inside.

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

Stuffing is not strictly a healthy food, because it is typically high in calories, fat, sodium, and refined carbohydrates. 1 But that doesn't mean you can't enjoy it, All foods can fit into a healthy diet in moderation.

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.

Stir parsley, rosemary, sage, thyme, lemon-pepper seasoning, and salt together in a small bowl. Rub herb mixture into turkey cavity, then stuff with orange wedges, onion, carrot, and celery. Tie turkey legs together with kitchen string, then tuck the wings under the body.

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.

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.

When you place stuffing inside a turkey, it comes into contact with raw meat and juices that may contain harmful bacteria such as salmonella. For optimal food safety, the stuffing must reach a minimum temperature of at least 165 degrees Fahrenheit to kill any bacteria present.

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.

Bishop: Instead, put the stuffing in a dish — but then it becomes "dressing," if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird.

Is Pepperidge Farm stuffing bad for you? ›

Another product from a well-known brand, Pepperidge Farm Herb Seasoning Stuffing, gets a “5” in EWG's Food Scores. That's not too bad, but it's in the “yellow” range because of its nutritional content.

Sometimes expiration dates need to be taken seriously, and sometimes food is safe to eat passed that date. If you mean the kind you buy in the store dry (such a Pepperidge Farm, no, it does not. It will last practically forever.

Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It's got too much sodium, there are weird ingredients that you can't pronounce, and it's just better to make your own stuffing. But “better” is subjective.

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.

Stuffing is a side dish consisting of dried bread, such as cornbread, croutons, or breadcrumbs, mixed with meat, onions, celery, and sage. The mixture is then inserted into the cavity of the turkey and roasted.

"Stuffing may be made from bread, rice or other grains, vegetables or fruit. They can be coarse or fairly fine in texture and are usually well flavored." As Google Search shows, Northerners still call this side dish stuffing, even though it's usually made separately from their big bird for health-safety reasons.