These Thanksgiving Stuffing Recipes Will Make the Feast Legendary (2024)

FAQs

In what did recipes did people originally use stuffing? ›

The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.

By bringing so much together into one dish, stuffing offers a preview of the leftovers, the best part of the Thanksgiving meal, when you Frankenstein's-monster up a plate of whatever happens to have made it into the fridge the next day.

What is dressing? In the context of Thanksgiving, the word dressing is commonly used to mean the same exact thing as stuffing—including when it's cooked inside the bird.

African American Heritage

The earliest ancestor of cornbread dressing as we know it is a dish called “kush.” Food writer and historian Michael Twitty says the word hails from Islamic West Africa and is related to the term “couscous,” a popular dish made from tiny balls of grains like semolina wheat or millet.

The late Ruth Siems, a 1953 home economics graduate, is credited with the invention of Stove Top stuffing. The product hit shelves in 1971 as a dish appropriate for Thanksgiving but also for everyday meals. The secret behind the dish is the dimensions of the bread crumbs, which General Foods patented in 1975.

It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.

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.

Bacteria can survive in stuffing that has not reached 165 degrees that could then cause food poisoning. After removing the bird from the oven, wait for 20 minutes before taking the stuffing out of the turkey's cavity; it will cook a little more this way. Learn more about our editorial process.

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

Why put eggs in turkey stuffing? ›

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. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

Should I stuff my turkey? Stuffing cooked inside the turkey cavities is delicious, but it does slow down the cooking time and could be a potential health hazard if done incorrectly. For perfect no-worry results, opt for "dressing" instead – stuffing cooked alongside the bird instead of inside.

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 word “stuffing” dates back to 14th Century English, when it was used synonymously with the more uncomfortable sounding forcemeat. Soon after, Anglos borrowed the slicker French word, farce (from the Latin verb facire or “to stuff”).

However, confusion comes when we learn that some people say they "stuff" their birds with "dressing," while others bake their "stuffing" in a dish. In some homes, the words are used interchangeably. Some will argue that the difference isn't about technique, but that the distinction is dialectal.

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

The earliest known use of the noun stuffing is in the mid 1500s. OED's earliest evidence for stuffing is from 1530, in the writing of John Palsgrave, teacher and scholar of languages. stuffing is formed within English, by derivation. Etymons: stuff v.

Early 19th-century Thanksgiving menus proudly listed stuffed turkeys and hams as the main courses. This suggests that by the 1800s, stuffing had become a big deal at holiday gatherings. Fast forward to today, and no American holiday meal is complete without this classic side dish.

Even if turkey wasn't on the first Thanksgiving menu, the other fowl they consumed would have been stuffed. Unlike today though, squares of bread were not used. Instead, the birds were often stuffed with onions, herbs, and nuts.