A Question of Taste



Realsimple.com

It’s getting to be that time of year again when there’s one burning question on everyone’s mind: To stuff or not to stuff? As the calendar approaches the fourth Thursday in November, what to do with America’s favorite Thanksgiving side dish takes front and center. I’ve always thought that stuffing vs. dressing was simply a question of semantics, but there are actually a few differences worth considering.

MarthaStewart.com

Stuffing, obviously, is exactly what its name denotes, a preparation that is stuffed into the cavity of the bird. Dressing, on the other hand, is prepared as a stand -alone side accompaniment, which takes less time and energy. Another key difference is flavor. The ingredients in the recipe determine a dressing’s flavor, whereas stuffing gets a boost of savory richness from the roasting turkey. The stuffing’s spices permeate the turkey meat as well.

The cooking time is also a key factor. The turkey takes longer to cook when there is stuffing inside of the cavity. It is also important to note that the temperature of the stuffing must reach 165 degrees F. when measured with a meat thermometer in order to prevent the spread of food borne illness. The stuffing can be removed from the bird and finished separately in the oven to bring it up to the necessary 165 degrees F. Dressing is always cooked as a side dish and poses no health threat of this nature.


MarthaStewart.com

Whether you opt for stuffing or dressing, there are literally thousands of recipes to choose from. The Southern states tend towards corn bread and pecans in their recipes. You’ll find Martha Stewart’s Cornbread, Bacon, Leek and Pecan Stuffing to be a mouth-watering example of this type of classic stuffing. For a more fanciful, creative way to present the popular side dish, try Cherry Pecan Cornbread Dressing, served as individual muffins. I grew up in the San Fransisco Bay Area, where sourdough bread is a significant part of Thanksgiving stuffing and dressings. Pancetta Sourdough Apple Stuffing balances the tanginess of the sourdough with the sweetness of the apples and the savory pancetta.

If you want to avoid a lot of fuss, try Marcy’s Gourmet Orange Cranberry Stuffing, available at Sickles Market, and follow the simple recipe. Of course, there’s a chance that your family will want you to make exactly the same recipe year after year, and that’s okay too. Tradition is a very special part of Thanksgiving. Whether you end up stuffing or dressing the turkey this year, I hope that you enjoy a plentiful bounty with a thankful heart!

Cheri the Cheesemonger