Home & Family Recipes
Stuffing or Dressing Recipe?
kristen b over 1 year ago | 9 responses    

I don’t have a great recipe, but I would love to know the difference between stuffing and dressing. My assumption has always been that stuffing is cooked inside the bird while dressing is the same thing cooked in a pot or baked separately.

You are right, stuffing inside, dressing outside. So the question to me is, if you are making stuffing, is there a chance that some stuffing doesn’t get cooked properly (meat, sausage, whatever you use) because if you waited long enough for the stuffing to reach the right temperature, you would overcook the turkey? Either way, I’m in, love both of them.

Still looking for good recipes.

Kristen I am a huge “stuffing” fan. Probable because that’s what I grew up on! I do have a passed on recipe from the family, but found one I really liked a few years ago that I have been making ever since. I have included that recipe below. I also have a recipe for “Stuffin Muffins” which has been a big hit with the kids in the family, if you would like me to pass that along just let me know!h2. Ingredients

• 1 T vegetable oil
• 1 1/2 C chopped white onion
• 1/2 C diced celery
• 4 cloves minced garlic
• 1 C pine nuts
• 1 C nonfat chicken stock
• 1 large egg beaten
• 1 T kosher salt
• 1/2 t black pepper
• 1 T minced fresh sage
• 1/4 C minced fresh marjoram
• 1/4 C minced fresh Italian parsley
• 1-2 Quarts stale bread cubes

h2.Preparation

1. In a large skillet, heat the oil and saute the onion, celery, garlic and pine nuts for approx 3-5 min, until pine nuts start to toast.
2. In a bowl combine the chicken stock, egg, salt and pepper. Chop the herbs and add to the stock mixture.
3. Remove the pine nut mixture and transfer into a large bowl. Add the stock and egg mixture. Allow to cool slightly and add the bread cubes mixing well!
4. Stuff the bird. Remember to fill lightly and not really press in to firmly, stuffing will cook much better that way and you won’t have to worry about overcooking your turkey.

Enjoy and Happy Thanksgiving!!

Thank you Stacy – I am planning on trying this recipe out this year. However, since I do have little mouths to feed, would you mind sending along the stuffin muffin one too?

Happy Thanksgiving!

I thought of your boys when I mentioned the muffins! Let me say I am not a big fan of these, but the kids really seem to like them. Of course anything you can pick up and eat is always better!! Hope they enjoy!!!
h2. Ingredients

• 2 T Olive Oil
• 1 Stick Butter
• 1 Fresh Bay leaf
• 4 ribs of Celery and greens from the heart chopped
• 1 Medium yellow Onion chopped
• 3 McIntosh apples, quartered and chopped
• Salt and Pepper
• 2T Poultry Seasoning
• 1/4 C fresh parsley leaves
• 8C cubed stuffing mix (recommended: Pepperidge Farm)
• 2-3 C Chicken Stock

h2.Preparation

1. Preheat oven to 375
2. Preheat a large skillet of medium high heat. Add olive oil and 4T butter.
3. When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
4. Sprinkle the mixture with the salt, pepper and poultry seasoning.
5. Remove the bay leaf
6. Cook 5-6 Min. to begin to soften the mixture then add parsley and stuffing cubes to the pan and combine.
7. Moisten the stuffing with the chicken broth until all of the bread is soft but not wet.
8. Butter 12 muffin cups, liberally with remaining butter.
9. Use an ice cream scoop to fill and mound up the stuffing in the tins.
10. Bake until set and crisp on top, approx 10-15 min.
11. Remove from tins and serve either hot or room temp.

Let me know what the boys think of them!

Thanks! Also, if you want to see photos of the gang you can at my share site: Your text to link here…

The photos are great! Thanks for sharing!! I really love the black and whites in the Family photo collection!! And I love knowing the North Pole is only 7 degrees. It’s beginning to feel a lot like Christmas.

Thanks for sharing the link to your photo page. What a handsome family. I love that group shot in the forest. I miss the forest a lot. Southern California has many advantages, but I am bored with the chaparral. Even as beautiful as Palomar Mountain is, a pine forest just isn’t the same as the big leafy kind. Give me a deciduous forest with brilliant greenery in summer, astounding colors in fall, and a minimalist bare bark winter. Love it.

And all of this talk about stuffing and muffins has me excited about the holidays.

Here is a stuffing recipe that I have made before that is one of my favorites:
Awesome Sausage, Apple and Cranberry Stuffing
INGREDIENTS (use fresh sage, rosemary, thyme and parsley if possible, it makes a BIG difference)

• 1 1/2 cups cubed whole wheat bread * 3 3/4 cups cubed white bread * 1 pound ground turkey sausage * 1 cup chopped onion * 3/4 cup chopped celery * 2 1/2 teaspoons dried sage * 1 1/2 teaspoons dried rosemary * 1/2 teaspoon dried thyme * 1 Golden Delicious apple, cored and chopped * 3/4 cup dried cranberries * 1/3 cup minced fresh parsley * 1 cooked turkey liver, finely chopped * 3/4 cup turkey stock * 4 tablespoons unsalted butter, melted

DIRECTIONS

1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
   2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
   3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.