Stuffing or Dressing? That is the question.
Technically, this dish should be called a “dressing,” because it ‘s baked separately from the turkey.
But we just like the word “stuffing.” So there.
And, it’s actually a better idea to prepare your stuffing, (or dressing if you like)… separate from the bird, for food safety and cooking performance reasons.
People generally prefer the casserole variety, and it makes a beautiful presentation in the right casserole or baking dish.
You’ve found a delicious stuffing recipe.
This is our tried and true, go-to stuffing dish because it’s consistently fantastic.
The medley of spices, fresh herbs, cornbread, and sweet Italian sausage make for an incredible stuffing recipe. It pairs deliciously with turkey, chicken, and pork.
For a sweet and savory vegetarian variety, substitute cubed, raw, green apples for the sausage, and vegetable stock for the chicken stock.
Easy to Prepare in Advance.
This dish can be prepared 1 day ahead and refrigerated before baking. Bake it on the day you’re ready to serve it. Let the casserole come to room temperature before placing in the oven.
Choose a large, deep casserole dish like one of these for a delicious moist interior… and a crispy top.