What's the Difference Between Stuffing and Dressing?

You don’t want to confuse the two.

Updated on October 16, 2023
Traditional Homemade Cornbread Stuffing for the Holidays

498712724

Stuffing vs dressing guide from the Food Network includes cornbread stuffing

Photo by: bhofack2/Getty Images

bhofack2/Getty Images

In many homes, the words "stuffing" and "dressing" are used interchangeably to describe a savory mixture of bread, veggies and herbs served with roasted birds —Thanksgiving turkeys famously among them. For some people, however, stuffing and dressing are two very different things, and the loyalty to one over the other runs deep. But is there really a difference between stuffing and dressing? Which elements of the dishes dictate their classification as one and not the other? How should you cook the stuffing or dressing to ensure that it’s served piping hot and moist and has a crisp top? We have the answers, plus foolproof stuffing and dressing recipes that will steal the side dish show at any dinner table.

What Is Stuffing?

As its name suggests, stuffing is traditionally stuffed into the cavity of a bird like a turkey and roasted inside of it. This cooking method allows the stuffing ingredients to absorb all of those tasty turkey juices, it also poses a slight sanitation risk because it starts in a raw bird. If you’re set on serving a traditional stuffing inside the turkey, make sure an instant-read thermometer inserted into the bread and the deepest part of the turkey thigh without touching a bone reads 165 degrees F.

Oyster Dressing

What Is Dressing?

Classic dressings are most often roasted separately from and served alongside the bird, not inside of it. Their ingredients can be identical to stuffings’, though. Because there’s no concern of cross-contamination when preparing unstuffed dressing, there’s no minimum cooking temperature to reach. If you want your dressing to have a bit of crunch, roast it uncovered for the last 10 to 15 minutes of cooking to crisp the top layer of bread.

Stuffing vs 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. Many Southerners are die-hard dressing fans, while Northerners tend to prefer stuffings, but these are not hard and fast rules. Nor is the language used to describe either dish. At my Thanksgiving table in Michigan, we call our sides stuffing even though none are actually prepared inside the bird.

Stuffing and Dressing Recipes

Our test kitchen made stuffing every which way so you don’t have to. Bringing you the only stuffing recipe you’ll ever need, filled with all sorts of goodies including sausage and mushrooms, classic Thanksgiving flavors like onion, celery and fresh herbs.

Food Network's Vegan Stuffing For Vegan and Vegetarian Thanksgiving as seen on Food Network

Food Network's Vegan Stuffing For Vegan and Vegetarian Thanksgiving as seen on Food Network

Photo by: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved

Sometimes the best way to feed every dietary restriction is to make one dish that everyone can eat. Trust us, no one will be missing the eggs or butter in this flavorful, tender but crisp stuffing. The secret ingredient? Homemade stock made from green tea and sauteed vegetables.

FNM-8.tif

This dressing involves sweet Italian fennel sausage and leeks and can be baked in the turkey or in a separate casserole dish.

CLASSIC_STUFFING_106.tif

Photo by: Ryan Dausch

Ryan Dausch

Some people fall into the bread stuffing camp and others fall into the cornbread stuffing camp. For the others: this might just become your g0-to cornbread stuffing recipe, thanks to spice-packed andouille which infuses the whole dish with enormous amounts of flavor.

It’s no coincidence that this recipe has over 200 five-star reviews. Some fans have been making the recipe for over 10 years, lauding the balanced flavor and forgiving recipe which takes well to flavor and ingredient substitutes. Some make it on Thanksgiving, some say it’s easy enough for a weeknight dinner.

Related Links:

Next Up

Food Network Magazine: November 2013 Recipe Index

131 great recipes, including chefs’ 50 best Thanksgiving tips, a festive cake roll and 50 vegetable sides

6 Ways to Turn Your Favorite Thanksgiving Pie into Cake

Now you can have your cake and eat pie too!

How to Make a Lattice Pie Crust

Follow this step-by-step guide the next time you need an impressive pie crust and lattice top.

Food Network Magazine: November 2012 Recipe Index

143 recipes (plus 35 side dishes!), including make-ahead breads, 50 easy appetizers, and an Iron Chef-worthy Thanksgiving spread

Thanksgiving Chicken Should Be Your New Main Course

Evoke the classic holiday flavor (and scent!) without tackling an entire turkey.

The Best Wines to Pair with Thanksgiving Turkey

Our expert sommelier provides several affordable picks that’ll highlight your bird's beautiful roasted flavors.

Everything You Need to Know About America's Favorite Canned Pumpkin

There's a reason everyone grabs Libby's for the holidays.

All the Ingredient Substitutions You Need for Thanksgiving

If something goes missing or a guest arrives with a last-minute request, don't panic. Here's how to substitute nearly every traditional Thanksgiving ingredient.

All Your Thanksgiving Dinner Questions — Answered!

Got a burning (ha!) question as you're prepping for Turkey Day? Don't worry — our experts have fast solutions to every puzzler.