Toni Tipton-Martin attempts to answer the question: “what’s the difference between dressing and stuffing?”.
Get the recipe One-Pan Turkey Breast and Stuffing:
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WHAT DRESSING ITS NOT A SALAD
Hi !!!!!
Toni!!!
I do both. In the bird until the bird is 120 degrees, then mixed with the rest that wouldnt fit in the bird and finished outside the bird. You get the drippings flavor without the overcooked ruined bird.
I grew up in southern Michigan. Stuffing was put in the bird, dressing was baked in it's own dish.
The stuffing always has better flavor.
I don't like her commentaries. She just comes off pretentious and not relatable like the rest of the team. Wrong person for the job.
I believe that the term “dressing” was used in the south because “stuffing” was considered vulgar.
The Yankee moved south knows the difference. Stuffing is the delicious bread based side item. Dressing is that dry cornmeal muck.
Dressing is made from cornbread and stuffing is the other stuff lol
It’s really not that complicated in the south. Dressing is made in a pan and when truly home made it is an art form requiring days of planning, baking, praying, kneeling, aging, drying, reconstitution of war rations, the loss of a beloved Family member, and flawless execution that will be judged by friends a family for generations.
Stuffing is that thing you don’t eat that was hastily shoved into the body of an animal carcass and said byproduct factory ingredients hastily cobbled together by a yankee who is fine and dandy giving guests food poisoning.
That’s the difference. Know it and it can save your life. The dressing or stuffing debate is why we encourage marrying someone from Sweetbier over someone from say Wellesley.
Look it's VERY SIMPLE
DRESSING= GETTIN DRESSED TO GO OUT, ETC.
STUFFING = THE STUFF YOU STUFF INTO YOUR TURKEY..pass the stuffing …. even stove top is called stuffing, never dressing.. it's very simple..
Don't get it twisted…
Y’all forgot to mention one of the most important distinctions: when we make dressing in the South, we don’t use bread, we use cornbread.
We always called it stuffing whether inside the bird or cooked on the side.
So `no answer then?
I stuffed my Turkeys for many years. About a decade ago I started making Dressing. I get the Turkey flavor by buying a package of Turkey necks and placing them on top of the dressing and covering it with foil before putting it in the oven. Then I get all that delicious neck meat for my gravy.
Hi girls. Just stopping by to say hello. I love your utube shows! Amazing how I can watch your channel from anywhere
Happy Cooking!!
No self respecting Southerner eats stuffing.
I always thought other than the obvious that stuffing was inside of a bird. I assumed that dressing was more compact and cut into squares or served like little loaf. And stuffing was loose like stove top stuffing.
I grew up in Georgia with my grandmother. It was always baked on the side in a casserole dish and it was always called dressing.
iN THE 60;S MOM AND GREATGRANNY — STUFFING WAS ALWAYS TO STUFF THE BIRD, TO CALL IT DRESSING WAS TO DRESS THE BIRD, MEANING AROUND THE BIRD OR INTO A SEPERATE PAN, THEY MADE TRADITIONAL STUFFING AND DRESSING ON THE COUNT OF SO MUCH WAS PREPARED,
👍🏻
Stuffing.Dressing goes on a salad.
Stuffing or dressing you gotta have drippings from the bird to make it.
I don't put stuffing on my salad. I use salad dressing.
I don't put salad dressing in my turkey. I stuff it.
Stuffing is something you stuff. Dressing is something you put on something.
North and South
Didn't know it was an issue -'stuffing' is the stuff stuffed into the bird, 'dressing' is the stuff outside/around the bird.
Dressing was all my family called the dish which was cooked outside the bird. In fact, I never saw any bird stuffed with anything. The only issue was oysters… with or without. We always had both… At home or at family meals. I am in the Alton Brown camp in that "Stuffing is Evil!" To bring it to a safe temperature, you turn the breast into a dry disaster. Best to use ATK recipes for cooking the bird on top of the dressing. Or cook the bird by itself and use tricks to get the leg and thigh up to temp without drying out the breast, then, just use the drippings for the gravy!