[T. P. Pole]

Stuffing is the bread component baked inside the turkey. . . Northerners cook stuffing on the stovetop.

Huh?

[Wyrd bið ful aræd]

Probably not all northerners, but my family (Canadians and New Englanders with a few Wisconsinites thrown in) have always done stuffing on the stovetop. In fact, I don’t think I’ve once in my life had stuffing any other way.

[Boogieman]

Basically, northerner’s make dressing also, but they call it stuffing. Whether you cook it in the bird, or on the stovetop, or in the oven, we call it “stuffing” in the North. We still fight over who gets the stuffing that was actually in the bird tho :)

[EnquiringMind]

That’s what I said....

[katana]

Yeah, slight confusion there. One thing I picked up from some British friends who have turkey at Christmas is to drape bacon strips over the top of the bird to help seal in the juices in the breast meat. They’re removed cooked and crispy after the first couple hours, making a nice snack. And the gravy made from the drippings in the bottom of the pan is to die for.