Stuffing vs. Dressing Debate
Let me give you my two cents worth on this hotly debated subject: Stuffing or Dressing? It’s not a discussion of what you call the bread mixture that you serve with turkey ~ The real debate is whether you put that bread mixture “inside the turkey or outside of the turkey”.
The main problem with putting the bread mixture in a turkey is that since it is moist and is deep inside the bird, it may “hover” at an unsafe temperature for too long before it actually reaches the internal temperature for food safety. Dressing placed in a casserole dish tends to dry out and even get ‘crispy”.
So, with all that said, there is a way to get that “cooked in the cavity” taste from dressing. Take a huge piece of heavy-duty foil. Butter the foil generously, fold the foil, up to form a large “packet”, rolling in the sides sort of like an envelope. Now loosely place the dressing in the packet (there should be lots of room). Roll the top down to seal. Place the packet onto a baking sheet and bake in the oven approximately 30 minutes, flip the packet over and continue to bake another 25-30 minutes.
My mother’s recipe for dressing is as follows:
1 loaf of dry country white bread, cut into cubesIn Saute pan, cook until soft: 3 Tabl. Butter, melted 2 cups celery, diced 2 cups onions, diced In a large bowl, mix the cooled sauteed vegetables, bread cubes and: 1 Egg, whisked 1 Tabl. Poultry Seasoning 1 tsp. Salt 1/2 tsp. Ground Pepper
You will use approx. 2 cups Turkey or Chicken Stock*. Mix with your hands until the bread cubes are wet – not soaking, but thoroughly wet. You may use more of less stock depending upon the size bread loaf you use. Follow the above directions for filling the foil bag and cooking.
(*I make my own turkey stock form the giblets and neck, celery, onion)