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

FAQs

In what did recipes did people originally use stuffing? ›

So how far back can we find stuffing used in cooking? Some time between the 2nd century BC and the 1st century AD, a chef by the name of Apicius created a cookbook entitled, “Apicius de re Coquinaria.” In its pages are recipes for stuffed chicken, rabbit, pig, and even dormouse.

When one thinks of the very first Thanksgiving feast, lovingly prepared by pilgrims to give thanks for the hospitality shown them by their Native American hosts, a classic bread stuffing likely factors into the menu.

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.

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.

History. It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig.

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.

At temperatures below 165°F you risk exposure to salmonella or E. coli, two very scary and gross bacteria. The problem with stuffing your roast turkey is that when the turkey's meat is safely cooked, the stuffing inside still is not.

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.

The term stuffing comes from the practice of filling the cavity of a bird with a mixture of ingredients before cooking. Stuffing is "a mixture used as a filling for an ingredient," according to the Larousse Gastronomique Culinary Encyclopedia. "Stuffing may be made from bread, rice or other grains, vegetables or fruit.

The mayo helps to stabilize the mixture and incorporate more egg into the eggs, making them fluffy. Plus, the extra fat can also make them silkier, and more rich.

Why is turkey stuffing so good? ›

That's the main reason to cook stuffing inside a turkey: The bread cubes soak up roasting turkey juices and transform into incredible-tasting flavor bombs.

Rich with double chicken stock, tons of butter, and handfuls of aromatics, it is in my opinion the best cornbread dressing in the world.

Dressing Is For Southerners

As a black woman from the South, dressing is the only name I've ever known for the hallowed Thanksgiving side dish. This is the solid truth for most Southerners, whether black or white.

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”).

Why is stuffing eaten at Christmas? There is no particular reason why stuffing is eaten at Christmas, other than it is a traditional accompaniment to turkey, the most popular Christmas meat. Turkey can be quite bland and stuffing is considered to add flavour and texture to the dish.

It is possible that the birds were stuffed, though probably not with bread. (Bread, made from maize not wheat, was likely a part of the meal, but exactly how it was made is unknown.) The Pilgrims instead stuffed birds with chunks of onion and herbs.

Jane Stern: You can divide the U.S. in half by stuffing versus dressing. In the South, it's called dressing. In the Northeast, it's called stuffing.

The term dressing, per the History Channel, originated around the 1850s, when the Victorians deemed stuffing too crude for the dish to be named. This happened around the same time that the term “dark meat” began to refer to chicken legs and thighs.

Although the French word "farce" can be translated to the verb "stuff", the English term farce can be traced back to 14th century England. Interchangeable with the term forcemeat, the description refers to food that people would consider a stuffing.