This is the co-star with the turkey for your Thanksgiving dinner. Actually, some would consider it the star. It’s a popular item: In 33 of our 50 states, it is the most searched recipe for the holidays.
Do we call it Dressing or Stuffing? Is there a difference? Some would think that if it is cooked inside the bird, it would be “stuffing”, and cooked outside would be “Dressing”. Actually it is geographically determined. In the majority of states, it is called Stuffing no matter where you cook it, but in the South, we know it as Dressing. Whatever you call it, I call it delicious!
I have always served mine alongside, never inside the bird. Somehow stuffing the cavity gave me concerns about exactly when to safely do that and how it affects the cooking time, but the main reason that I serve it on the side is because that’s how my mom did it and she was an amazing cook!
So let me save you some research time and share my favorite Turkey Dressing recipe. It’s been my favorite for years and it is perfect along side the turkey and gravy recipes I shared earlier on the site.
- 1 pound spicy bulk sausage
- ½ cup butter
- 1 ½ cups sliced celery
- 1 ½ cups diced onions
- 2 tsp. dried sage
- 2 tsp. dried thyme
- 1 tsp. black pepper
- 1 tsp. salt
- 1 small can diced water chestnuts, drained
- 3 eggs, beaten
- 12 cups bread cubes
- 3 cups chicken broth
- Brown the sausage in a large skillet. Remove the sausage to drain on paper towels. Discard the fat. Add butter to the same skillet and melt over low heat. Add the celery and onions and stir until softened. Stir in seasonings. Transfer to a large bowl and mix well. Mix in the water chestnuts, beaten eggs and bread cubes. Toss well. Pack the dressings lightly into a greased casserole dish. Bake at 325 degrees for one hour.
Tell Me: Do you call it “dressing” or “stuffing”?