Dress­ing or stuff­ing, which team are you on?

Texarkana Gazette - - FOOD -

Are you on Team Dress­ing or Team Stuff­ing? It prob­a­bly de­pends upon where you were raised. If you call it dress­ing, odds are you cook it sep­a­rately from the turkey in a side dish, and you live in the south­ern re­gion of the United States. Oth­er­wise, you’re likely a stuff­ing fam­ily, and you cook it in the turkey. One thing we likely can all agree upon is that it would not be Thanksgiving with­out it.

I grew up on Team Dress­ing. That is all I have known. My grand­mother made a huge roaster pan full every year, and then plated it into a bowl to serve on the ta­ble. She started days ear­lier cook­ing her corn­bread to serve as the base—no white bread or bread crumbs in her dress­ing. Then she chopped her onions and cel­ery and made her chicken broth. It was al­ways a treat and I won­dered why we only had it at Thanksgiving, but I di­gress.

To many, dress­ing or stuff­ing de­pends upon where you grew up, but many say that it de­pends upon the bird; was it cooked in­side the bird or out­side? In­side the bird and it’s stuff­ing; out­side and it’s con­sid­ered dress­ing. I per­son­ally think it is more of a ge­o­graph­i­cal is­sue.

Go south of the Mason-Dixon Line and in the Mid­west and many call it dress­ing, re­gard­less of if it is pre­pared in the bird or along­side in a casse­role dish. Like­wise, north­ern or north­east­ern states and the west coast typ­i­cally lean to­ward stuff­ing.

If your Thanksgiving ta­ble has friends and rel­a­tives around it from var­i­ous re­gions of the coun­try, chances are there may be a war of words on food ter­mi­nol­ogy, as to whether it is stuff­ing or dress­ing. There likely will be some dis­cus­sion on whether a cer­tain side dish of starch and veg­eta­bles should be called “stuff­ing” or “dress­ing.”

Tra­di­tion­ally, stuff­ing be­gins with sturdy white bread, while the most com­mon in­gre­di­ent in dress­ing is corn­bread. How­ever, that may not hold true ei­ther. While bread is the base for both dress­ing and stuff­ing, the rest may be as dif­fer­ent as what you call it. You may find white bread mixed with saltine crack­ers, oys­ters in coastal com­mu­ni­ties, an­douille sausage in Louisiana, or sour­dough and mush­rooms in Cal­i­for­nia. Both likely have sim­i­lar herbs such as sage, poul­try sea­son­ing and thyme, and onions and cel­ery as a base.

Re­gard­less of which side you are on, one thing we can all agree on is that this iconic dish is de­li­cious and a Thanksgiving Day ta­ble would not be com­plete with­out it. This dress­ing recipe is one I have been mak­ing for sev­eral years now. It is a lit­tle dif­fer­ent from oth­ers but it is a moist, won­der­ful dress­ing that will have ev­ery­one ask­ing for sec­onds.

FAN­TAS­TIC DRESS­ING Bake 1 chicken or turkey rubbed with salt and pep­per. Re­serve the broth. If us­ing a smoked turkey, use one-half to 1 can of chicken broth. Bake 1 pan of corn­bread Sage, salt and pep­per, to taste 1/2 cup chopped cel­ery 1/2 cup chopped onion 4 ta­ble­spoons mar­garine 1/2 cup may­on­naise 2 eggs raw 3/4 cup skim milk 2 boiled eggs, chopped TOP­PING: 1 can cream of chicken soup 1/2 cup sour cream

Saute the onion and cel­ery in mar­garine. Al­low to cool and lightly toss with may­on­naise. In a large mix­ing bowl, crum­ble corn­bread. Pour re­served chicken broth over corn­bread, un­til it is the con­sis­tency you like. (More broth equals moist dress­ing.) Sprin­kle with sage, salt and pep­per as de­sired. Mix in cel­ery, onion and may­on­naise mix­ture, add chopped eggs. Beat to­gether raw eggs and milk. Pour over mix­ture and stir. Pour into 9 x 13-inch bak­ing dish that has been coated with non-stick cook­ing spray. Cover and re­frig­er­ate overnight.

In 2 quart mix­ing bowl, com­bine cream of chicken soup and sour cream. Cover and re­frig­er­ate.

When ready to bake dress­ing, spread with top­ping. Cover with foil and bake at 375 de­grees for about 45 min­utes to 1 hour or un­til lightly brown and firm.

For more in­for­ma­tion, con­tact the Miller County Ex­ten­sion Of­fice, 870779-3609 or visit us in room 215 at the Miller County Court­house. We’re on­line at chadley@uaex.edu, on Face­book at UAEXMillerCoun­tyFCS/ Car­laHa­leyHadley, on Twit­ter @ MillerCoun­tyFCS or on the web at uaex.edu/Miller.

Carla Ha­ley Hadley is a county ex­ten­sion agent, fam­ily and con­sumer sci­ences, with the Miller County Ex­ten­sion Ser­vice, part of the Univer­sity of Arkansas Di­vi­sion of Agri­cul­ture.

carla Ha­ley Hadley

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