Posted on 11/23/2016 10:37:02 AM PST by Sybeck1
AUBURN, Alabama — Thanksgiving is a time where friends and family gather together to give thanks, enjoy one another’s company and share a good meal. It takes a village to bring these great holiday meals together, and the thought of overwhelming amounts of leftovers keeps everyone motivated to prepare.
Two main dishes found at most Thanksgiving meals are stuffing or dressing. Here is the inside scoop on what defines these two dishes.
Difference between the two
“The major difference between the two dishes is that stuffing is popular in the north and dressing is popular in the south,” said Darlene Minniefield, an Alabama Extension agent in Human Nutrition, Diet and Health.
Stuffing is the bread component baked inside the turkey. That is why it is called, “stuffing.” Dressing is cooked by itself in a separate dish with or without the meat inside. Northerners cook stuffing on the stovetop, and southerners typically cook dressing in the oven.
Both dishes contain a large amount of carbohydrates because of the high amount of bread components such as bread or cornbread.
A cornbread base is more commonly found in the southern region. Whichever bread component you choose to make for your perfect dish, homemade bread will help bring a nice, fresh taste.
To make either dish healthier, add in vegetables. The combination of turkey or ham and stuffing or dressing with added vegetables results in a well-balanced meal.
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I’ve never tried to make it myself. If they sold turkey on a regular basis and not just the holidays, I’d definitely try it. For the holidays, everyone wants stuffing.
I forgot to link my favorite dressing recipe.
First made this some 30 years ago from “Cotton Country” (Louisiana) cookbook.
It’s frickin’, freakin’ good!!!
http://www.cooks.com/recipe/571ho3vj/bess-burns-cornbread-dressing.html
Sounds delicious, all but the sweet yellow yankee-cake cornbread, lol.
It looks great!
It’s true. :)
Stuffing in the bird. Excess stuffing in a casserole. They get mixed together and served as combined.
Thanksgiving
A Thanksgiving Day dinner served to the Civilian Conservation Corps in 1935 included: pickles, green olives, celery, roast turkey, oyster stew, cranberry sauce, giblet gravy, dressing, creamed asparagus tips, snowflake potatoes, baked carrots, hot rolls, fruit salad, mince meat pie, fruit cake, candies, grapes, apples, clams, fish, and many other food harvests. French drip coffee, cigars and cigarettes.
Source: Wikipedia
Now that truly does sound awesome. Bryan’s Sausage, not familiar. Is that a Louisiana regional brand?
Is this a link sausage? Being from NC I hear sausage and think patty style hot sage ground sausage.
Might try to convince my mom to give this one a go, if it’s not too late. Maybe I’ll end up doing it myself, lol.
Po-tay-to, po-tah-to.
Dressing - stuffing is not enough and has to be supplemented with dressing (stuffing that ain’t never been stuffed). There are a lot of pretty decent dressings and stuffing just adds cook time and extra steps/messes to clean up.
Mississippi Mom and Alabama Dad called it dressing and so it is.
I love either with bird meat and gravy, any old time!
Yeah, it’s regional based out of West Point, MS.
It’s just your classic sausage seasoned like most folk down here like it.
I think Jimmy Dean is seasoned ‘bout the same.
I have been known to use like-seasoned link sausage instead.
I get the sweet cornbread thingy. But a tablespoon or two in the cornbread batter won’t hurt. You have some serious seasonings in this recipe.
Heck, a chopped granny smith apple or two thrown in would be good.
I just wing it using this recipe as a template.
Well, I’m an unusual case this year .. I just had oral surgery .. so my Thanksgiving dinner will have to wait a few more weeks.
However, I have a wonderful casserole I just found which will help to make up for lost time.
It’s a casserole anyone can put together - It has turkey (cut in pieces) and stuffing (4 cups), broccoli tops (and I’m adding carrots and button mushrooms), and you mix it altogether with a can of Cream of Mushroom soup + 1 can of water. The recipe says to use a bag of frozen “California Blend” veggies (thawed), but I prefer fresh veggies.
Use a 2 qt casserole, bake at 400 degrees for 20 minutes; if you add shredded cheese, stir the hot mixture and sprinkle on the cheese - pop back in the oven for another 5 minutes.
You’ll have approx. 6 servings .. which I will love not having to cook for several days.
Anyway, for any of you who are also alone this holiday, just treat yourself to a tasty rendition of Thanksgiving.
Happy Thanksgiving Everybody.
Out here in CA I call it stuffing and I don’t cook it in the bird. And yes, it has to have homemade cornbread, turkey sausage, veggies, and fresh sage... eggs and a little wine and turkey stock and yum.
The recipe calls for the “loose” sausage that
comes in rolls suitable for slicing into patties.
Was in West Monroe, LA. last weekend and my girlfriend’s sister did a trial run of shrimp and grits dressing-it was Awesome!! Can’t wait to eat it again tomorrow when we get down there!
Something tells me that lady would not have fit in with the Plymouth crowd.
Not that I’m complaining!
Thanks, I have to try these.
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