Amanda the Great by Amanda El-Dweek for November 20, 2020

Might be a regional term

My family from North Dakota called it dressing

That might be a good idea, actually, for dressings/stuffings that start with uncooked meats/vegetables/eggs. Such dressings may otherwise never be cooked well enough to be safe to eat without that first step.

If it’s cooked inside of the bird, it’s stuffing. If it’s cooked in the pan under the bird, it’s dressing.

People in the know make both. Maybe even make different types.

Dr. Pavlov strikes again!

The cooks in my family never stuff the turkey before cooking it. It extends the cooking time by a lot. BUT they’d put some in the cavity later for presentation! (Or not. Sometimes they’d just start carving because everyone’s hungry.)

Maybe my coffee hasn’t kicked in But did you say fried dressing? Strangely my mouth is watering too.

It’s important that any stuffing with meat be cooked before putting it in the turkey because the center of the turkey is the last part to heat through and the breading acts as insulation. I’m just saying…

Fried stuffing/dressing? Imma gonna try that. MMMMM sounds good.

You need to make that stuffing and eat it to make sure you got it right.

I’ve been making turkey with stuffing for Thanksgiving and Christmas since I was a young teenager (except 5 years when I lived in a barracks). I know the recipe I use by heart.

And now I want to try frying it. AAAAARGHHH!

Amanda, you are EVIL, and my waisteline will NOT thank you for this. My tastebuds will, but that doesn’t make it right.

we call it dressing here in canada too.