Thanksgiving Side of the Day: Sausage and Kale Dressing

by in Holidays, November 15th, 2010

sausage and kale dressingThe age-old question remains: What’s the difference between stuffing and dressing? Traditional wisdom holds that stuffing is actually cooked inside the turkey, while dressing is cooked separately and served alongside. Makes sense, right? But in my experience, it really comes down to geography. My family (from New York and Pennsylvania) never stuffs the bird, but we always call our savory bread pudding-style side dish “stuffing.” Go further South, and everything is “dressing,” as I learned at my first Thanksgiving with my fiancé’s family in Louisiana.

I’m not sure why Food Network Magazine decided to call this one dressing—maybe there was a Southerner in the room. Call it what you wish; it’s filled with many ingredients I love—kale, fennel sausage, focaccia—and is definitely going to show up on my spread this year.

TELL US: What stuffing and/or dressing will be on your Thanksgiving table?

For hundreds more ideas, recipes and menus for your feast, check out FoodNetwork.com/Thanksgiving

More posts from .

Similar Posts

Trick or Treat! Your Guide to Being the Most-Popular House on the Block — Fall Fest

What’s the trick to being the go-to trick-or-treating destination on the block? Homemade treats, that’s what. Instead of stocking up on he...

Comments (49)

  1. Jen says:

    The first helping is dressing. The second helping is filling. The third helping is stuffing.

  2. YukonCornylius says:

    It's "Stovetop Stuffing", not "Stovetop Dressing"! Besides, telling someone to "go stuff it" is more fun than saying "go dress it".

  3. Julie says:

    My family always called it dressing. My mom would buy two loaves of bread, break it up and let it dry out. On Thanksgiving she would add celery, onion, an egg and salt and pepper. Mix it all together then add some of the juices from the turkey to wet it down and then bake for 30-40 minutes. That, to me is Thanksgiving dressing.

  4. Lori Burtch says:

    I'm from L.I. NY and always had dressing with our dinner. The dressing was stuffed into the bird the night before and refrigerated overnight. With lots of butter, celery, onion, thyme, and stale bread chopped up, it was delicious, absorbing the juice of the turkey as it cooked. Makes me so homesick. Here in CA, they really go for the stove top boxed stuff an seem to love the convenience of cooking it on the stove.

  5. Sue Deaton says:

    I was always told that stuffing went the turkey and dressing you backed in q pan..

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>