YumSugar

Burning Question: What's the Difference Between Stuffing and Dressing?

YumSugar — Wed, 11 Nov 2009 15:00:04 -0800

It's arguably the standout dish at Thanksgiving, yet at the same time shrouded in ambiguity. What's the proper way to refer to it: stuffing or dressing? Is there even a distinction?

Some believe that if it's cooked inside a roast, it should be dubbed stuffing; if it's prepared outside the bird, then the proper name for it is dressing. But go south of the Mason-Dixon line, and cooks will call it dressing, regardless of whether its preparation, citing the term "stuffing" as an unpleasant-sounding word. Likewise, northern states and New Englanders generally refer to the dish as stuffing across the board.

So, much like the soda-pop debate, whether you term that beloved side of seasoned starch and vegetables stuffing or dressing is really a matter of where you're eating. But we can all call it one thing for sure: delicious.

Got a burning question? Join the Burning Question group in the YumSugar Community! It's your place to post the most pressing questions about the culinary world.

Don't Have Day Old Bread? Make It Yourself

partysugar — Wed, 04 Nov 2009 04:00:28 -0800

Recently, I decided to try a recipe that called for day-old bread. I wanted to make the dish that night and headed to the grocery store hopeful that I could find a loaf of day-old bread. Although I was out of luck, I chatted with the baker about my dilemma. How could I turn new bread into stale bread? Here's what she told me to do:

Preheat the oven to 350°F.
Slice the bread into 1/2-inch cubes. If your recipe calls for no crusts, remove them now.
Place the cubes in a single layer on a baking sheet. Do not season or coat with oil.
Bake for 15 minutes or until the bread cubes are toasted and dry, but not browned.

Use the dried out bread to make your recipe. This technique worked perfectly for me! How do you dry out bread?

View 5 Photos ›

Do You Know Your Stuff(ing)?

YumSugar — Fri, 21 Nov 2008 05:30:23 -0800

With all this talk about turkey, it's easy to overlook the sides. Thanksgiving, however, wouldn't be the glorious holiday that it is without dressing. Whether it's made with cornbread, rice, or sourdough, stuffing is pure comfort and, in my opinion, should be enjoyed year-round. Even if it's not on the menu every day, honor it today - National Stuffing Day! - by taking this quiz.

Take the quiz

The Amazing Rice: Wild Rice and Goat Cheese Stuffing

partysugar — Thu, 06 Nov 2008 10:15:45 -0800

During his Thanksgiving demonstration at the Food Network NYC Wine and Food Festival, Bobby Flay made a scrumptious-sounding stuffing. I've been looking for an exciting new recipe to include on my Thanksgiving day menu, so I decided to give his recipe for wild rice and goat cheese stuffing a try. The rich stuffing is packed with delicious flavors: fragrant chorizo, milky cheese, and fresh herbs that combine to create a dish full of contrasts. It's moist yet crunchy, spicy yet creamy, and incredibly addictive. I'm contemplating doing a Southwestern-themed dinner, so I can make this stuffing, it's that good. To look at Bobby's recipe, read more.

Wild Rice and Goat Cheese Stuffing
From Bobby Flay

Ingredients

1 1/2 cups wild rice
5 cups water
Salt
1/2 cup coarsely diced chorizo
4 tablespoons unsalted butter
1 large onion, finely diced
1 tablespoons minced garlic
2 carrots, finely chopped
3 celery stalks, finely chopped
3/4 pound stale country-style bread, cubed
6 ounces goat cheese
2 tablespoons finely chopped fresh parsley
1 tablespoons finely chopped fresh thyme
1 1/2 cups chicken stock, plus extra, if needed

Directions

Place the rice, water, and salt to taste in a medium saucepan and bring to a boil over medium-high heat. Simmer until the grains open all the way. Drain the rice.

Meanwhile, cook the chorizo in a small saucepan over medium heat until the fat is rendered and the chorizo gets a little crisp. Drain.
Melt the butter in a large saute pan over medium heat. Add the onion, garlic, carrots, and celery and sweat until the onion is tender, about 5 minutes.

Add the rice, chorizo, bread, cheese, parsley, thyme, and stock and stir to combine. The mixture should be quite wet: add a little more stock or water, if needed. Season, to taste, with salt and pepper.

Transfer to a 6-cup buttered baking dish and bake, uncovered, until golden brown and heated through, 25 to 30 minutes. May be refrigerated up to 1 day; reheat with a little chicken stock for 20 minutes at 350 degrees F.

Serves 8.

Print recipe with images | without images

View 11 Photos ›

Do You Make Stuffing or Dressing?

partysugar — Thu, 06 Nov 2008 06:50:02 -0800

Many people believe that the difference between stuffing and dressing is how you cook it. If you cook it inside the turkey it's called stuffing; if you cook it outside it's known as dressing. However, it may be a regional thing: apparently in the South it's always called dressing. I've always referred to it as stuffing whether it's cooked inside or outside the bird. What do you make? Do you cook it inside or outside?

Chestnut Stuffing Two Ways - Beginner and Expert

YumSugar — Wed, 05 Nov 2008 03:00:19 -0800

There are few things that can top stuffing as my comfort food of choice around this time of year. Is there anything more blissful than eating the chewy, savory goodness, warm and right out of the oven?

Dressing made with chestnuts is a tradition that remains popular in certain parts of New England, as the nuts impart rich, roasted flavor and starchy body. Chestnuts are also in season during the Fall, so they make the perfect accent to this timely side dish. To see both a basic and a slightly more challenging recipe, read more.

Beginner Chestnut Stuffing
From Every Day With Rachael Ray

Ingredients

1 pound bulk pork sausage
1 onion, chopped
3 ribs celery, finely chopped
2 carrots, finely chopped
2 Granny Smith apples, cored and chopped
One 1-pound bag herb stuffing mix
8 ounces jarred roasted chestnuts, coarsely chopped (about 1 1/3 cups)
1 cup walnut pieces (4 ounces), toasted
2 cups chicken broth
Salt and pepper

Directions

Preheat the oven to 350º. In a large, deep skillet over medium-high heat, cook the sausage, breaking it into bits with a wooden spoon, until browned, about 10 minutes. Add the onion, celery, carrots and apples and cook over high heat, stirring frequently, until soft, about 10 minutes.
In a large bowl, combine the stuffing mix with the chestnuts, walnuts and sausage mixture. Add the chicken broth and combine thoroughly. Season to taste with salt and pepper.
Spoon the stuffing into 2 buttered 3-quart casserole dishes and bake, covered, for 40 minutes.

Serves 12.

Print recipe with images | without images

Expert Chestnut Stuffing
From Martha Stewart Living

You will need to dry the bread cubes overnight; transfer them to resealable plastic bags until you're ready to make the stuffing, up to 1 day more. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Ingredients

2 loaves good-quality white bread, cut into 3/4-inch cubes (about 20 cups)
1 1/2 pounds fresh chestnuts (4 cups), scored with an X
3/4 cup unsalted butter (1 1/2 sticks)
4 small onions, peeled and cut into 1/4-inch dice (about 3 cups)
1 rib celery, cut into 1/4-inch dice (about 4 cups)
3 tablespoons finely chopped fresh sage
5 cups homemade or low-sodium store-bought chicken stock
1 tablespoon coarse salt
3 cups coarsely chopped fresh flat-leaf parsley
Freshly ground pepper

Directions

Spread bread cubes in single layers on baking sheets. Let dry at room temperature, uncovered, overnight.
Bring a medium saucepan of water to a boil. Add chestnuts; cook until soft, about 20 minutes. Drain; let cool slightly. Peel and quarter chestnuts; set aside. Peeled chestnuts can be refrigerated in an airtight container 2 to 3 days.
Melt butter in a large skillet over medium heat. Add onions and celery; cook, stirring, until onions are translucent, about 10 minutes. Add sage; cook 3 minutes. Stir in 1/2 cup stock; cook until reduced by half, about 5 minutes.
Transfer onion mixture to a large bowl. Add remaining 4 1/2 cups stock, the chestnuts, bread, salt, and parsley; season with pepper. Toss to combine. If not stuffing turkey, transfer to a buttered 17-by-12-inch baking dish. Cover; bake at 350 degrees for 25 minutes. Uncover; bake until hot and golden brown, 30 minutes more.

Serves 10 to 12.

Print recipe with images | without images

Let's Dish: What's the Star of Your Thanksgiving Meal?

YumSugar — Thu, 12 Nov 2009 07:50:57 -0800

A fellow Sugar staffer and I were discussing the subject of stuffing versus dressing when the conversation got a little sidetracked. When I mentioned that it (whatever you want to call it!) was the star of last year's Thanksgiving meal, we started sharing the dishes we're most anticipating this holiday. For TrèsSugar, it's mashed potatoes and cranberry sauce; for PetSugar, it's apple pie. To CasaSugar, the answer's obvious: the bird!

The star of my supper always seems to alternate between sourdough bread stuffing and a vegetable side, like these beloved brussels sprouts with bacon. What dish do you consider to be the star of your Thanksgiving feast?
Do you have an standout Thanksgiving recipe? Please participate in our Thanksgiving recipe challenge. All you have to do is upload your recipe, an image, and a brief description to the Kitchen Goddess group. If you're lucky, we might just feature your recipe here on YumSugar!

Source: Flickr User CarbonNYC

Fast & Easy Dinner: Sausage and Pepper Sandwiches

partysugar — Wed, 11 Nov 2009 07:50:55 -0800

Tonight, surprise your loved ones with a homemade version of a ballpark classic, sausage and pepper sandwiches. No grill is necessary, all you need is an oven.

The veggies and sausages are roasted while the bread gets toasty and the cheese melts. The ingredient list calls for bottled balsamic dressing, but if you have the time and skills, why not whisk your own quick vinaigrette?

Serve with mixed greens and a cold beer. To make this mid-week pick-me-up, get the recipe after the break.

Stuffed Squash Two Ways - Beginner and Expert

YumSugar — Wed, 11 Nov 2009 05:50:12 -0800

If you're attending a potluck this Thanksgiving and have been assigned to bring a side, be sure to pick something that's classic yet breaks just enough from the norm, so you know there won't be repeated dishes on the table.

Why not spring for the always stress-free and elegant course known as stuffed squash? Keep it simple and fill the gourd with an Italian-inspired medley of sausage, garlic, peppers, and cheese. Alternately, add another layer of texture by simmering couscous, then fluffing it into a sweet-savory dressing of ground beef, onions, cranberries, and walnuts. For a Thanksgiving side - or everyday meal! - that's sophisticated yet straightforward, keep reading.

Halloween Special Part 2: Cocktails and Costumes, Including How Rachel Bilson, Audrina, and Kristen Bell Are Dressing Up!

Molly — Thu, 29 Oct 2009 14:49:00 -0700

Why is Halloween so big this year? We've got seven reasons it's the hugest Halloween in ages, so check out our PopSugar Rush Special! In case you missed part one, watch it here, or just jump right in to see the sexiest celebrity costumes, how to make the perfect festive cocktail, and some dress-up ideas from our editors! Paris Hilton and Lauren Conrad love to get dressed up, and check out what Kristen Bell, Rachel Bilson, and Audrina Patridge told us about their costumes. Watch part two of the PopSugar Rush Halloween Special now!