Both are considered a side dish, the key is to making them safely.
Both dressing and stuffing are considered side dish items that are traditionally served with some type of poultry dish. How dressing and stuffing are prepared is what makes them different. Dressing is prepared separately from the bird, while stuffing is made by stuffing the mixture into the cavity of the bird and cooking them in the oven together. We quite often use both terms interchangeably, but regardless of what you call “dressing” or “stuffing,” the United States Department of Agriculture (USDA) has theseguidelines for making it safely:
- Many holiday dishes are prepared in advance, but stuffing should not be one of them. The dry and wet ingredients can be prepared ahead of time, but do not mix them together until just before spooning the mixture into a poultry cavity, or into a casserole. Keep in mind stuffing and dressing should be moist, not dry, heat will destroy bacteria more rapidly in a moist environment.
- After preparation, immediately place into an oven no lower than 325 degrees Fahrenheit. Use a food thermometer to ensure that the stuffing reaches the safe minimum internal temperature of 165 degrees, whether it is baked separately or inside a bird.
- Never pre-stuff a bird, because this provides a medium for bacteria to grow. Stuff just before baking.
- If your stuffing recipe includes raw meat, poultry or shellfish, including oysters, you should precook the raw ingredients before adding them to the stuffing to reduce the risk of foodborne illness from bacteria that may be found in the raw ingredients. Make sure the stuffing reaches a finished temperature of 165 degrees F.
- When stuffing whole poultry, allow about a half-cup to one cup of prepared stuffing per pound of raw poultry. It is safer to under-stuff than to overstuff a turkey. Stuffing tends to expand during cooking. If you need more, prepare a casserole dish of “dressing” for additional servings.
- If dressing is prepared ahead of time, it needs to be frozen or cooked after preparation and cannot then be used as a stuffing of a whole poultry. If cooked, cool in shallow pans, refrigerate withintwo hours and use withinthree to four days. When reheating, cook to 165 degrees. If dressing was frozen, do not thaw, before cooking as the high moisture content increases the risk of pathogen growth. Cook in an oven from the frozen state until it reaches a temperature of 165 degrees.
- If you are preparing a turkey breast, it is safe to stufffollowing the same guidelines for stuffing a whole turkey.
- Frying your turkey? Don’t stuff it. This cooking process takes place very quickly, meaning adequate heat may not reach the center of the birdand destroy the bacteria that could be present.
- An instant-read food thermometer is an important tool to confirm that the stuffing has reached a safe minimum internal temperature of 165 degrees. Even if the meat itself has reached this temperature, the stuffing may not have reached this temperature inside the cavity of the bird. Further cooking will be required for the stuffing to reach a safe temperature of 165 degrees.
- Dressing may be made in a slow cooker following the directions below:
- Dressing must be very moist.
- Fill slow cooker no more than two-thirds full. Do not pack dressing into the vessel.
- Start cooking at high setting for at least one hour, and then you may reduce to low.
- Cook until the center of the dressing reaches 165 degrees. When checked with a food thermometer
- Never place frozen dressing or other frozen food in a slow cooker, it will not reach proper safe temperature fast enough.
Michigan State University Extensionrecommends keeping the stuffing or dressing out of the “temperature danger zone” of 40 degrees to 140 degrees.” It is in this range that bacteria will grow most quickly. By following these tips from theUSDA, you will be working to avoid potential problems that could result in a foodborne illness.
For more information on food safety, call the MSU Extension Food Safety Hotline 877-643-9882, or the USDAMeat and Poultry Hotline at 1-888-674-6854. You can also email questions to MPHotline@usda.gov,or contact yourlocalMSUExtensionoffice.
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FAQs
The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side. As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound.
What is the difference between stuffing and dressing? ›
"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.
Do southern people say dressing or stuffing? ›
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.
What are the points of comparison used to compare dressing and stuffing? ›
The points of comparison used to compare dressing and stuffing include: preparation, taste, amount, and safety. When comparing preparation, dressing and stuffing are made differently. Dressing is cooked in a separate dish and does not contain any meat, while stuffing is cooked inside the turkey.
Why do some people call it stuffing and others dressing? ›
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.
Is stove top stuffing or dressing? ›
Dressing is made with cornbread, and is baked in a pan instead of inside the bird. I view Stove Top stuffing as a totally distinct entity from this most beloved of holiday dishes. It is not the stuff of celebrations, but it is a perfectly suitable side dish the rest of the year.
Do Texans call it dressing or stuffing? ›
Many in Texas will say they'd rather die on the dressing hill instead of call the bread and seasoning-based dish stuffing, according to The Texan, but the name people use might correspond with where they grew up.
What do Northerners call stuffing? ›
If you're from the North, it's called stuffing. But to you Southerners, it's dressing.
What do British people call stuffing? ›
In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, such as sage, onion, bread, chestnuts, dried apricots, and dried cranberries. The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing.
Can you eat stuffing from inside turkey? ›
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.
Thanksgiving chefs have a tough choice to make stuffing or dressing Both dishes are a delighifal mix of bread vegetables aromatic spices and fat But thats where the similarities end Stuffing is cooked...
Why is stuffing not stuffed? ›
Stuffing was originally made, and often still is, by stuffing it into the cavity of the turkey, and letting it cook inside the turkey, absorbing its flavors while adding some of its own to the turkey. It is then served as a side dish once removed from the turkey.
What is stuffing made of? ›
The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth. It's a great side dish to make ahead of time and it definitely tastes best homemade! Pair this easy homemade stuffing with our popular turkey recipe, homemade rolls, and Thanksgiving pie.
What is the biggest technical difference between stuffing and dressing? ›
The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side. As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound.
What is stuffing called in the south? ›
If you're like me – Southern born and (corn)bred – there really is no debate: It's dressing. Period. Full stop. Over and out. But some people often wonder about the use of the differing words for what is essentially the exact same dish and that's why we're going to talk about it today.
How many people don t like stuffing? ›
Also up on the high dislike list were green bean casserole (28%), the turkey itself (nearly 28%), and stuffing/dressing (nearly 27%).
What is stuffing mostly made of? ›
Many American stuffings contain a starchy ingredient like bread or cereals, usually together with vegetables, ground meats, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs.
Should stuffing be moist or dry? ›
Stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. Once the bird is stuffed, it should be placed immediately in an oven set no lower than 325°F. Check out the cooking chart for recommended cooking times for stuffed turkey of various sizes.
What is the best kind of stuffing? ›
Our Top Store-Bought Stuffing Picks
- Best Overall: Arnold Herb Seasoned Premium Cubed Stuffing.
- Best Classic: Pepperidge Farm Herb Seasoned Classic Stuffing.
- Best Instant: Stove Top Turkey Stuffing Mix.
- Best Gluten-Free: Williams-Sonoma Gluten-Free Stuffing Mix.
- Best for Celiac: Trader Joe's Gluten Free Stuffing Mix.
The best bread for stuffing is a sturdy loaf with a tight crumb. Bakery French bread, Italian bread, Challah, and Sourdough are all good choices. When you cut up a 1-pound loaf into cubes, it should fit in an even layer on a single half-size rimmed baking sheet.
