Stuffing and dressing are alike but not the same. The main difference is that stuffing is cooked inside of the bird and dressing is cooked and served separately. But this distinction is less strict nowadays with the growing preference for cooking turkeys with no stuffing inside (increasing information about food safety shows how stuffing inside the turkey can soak in uncooked poultry juices contaminated with salmonella).
Stay on the safe side and cook these beautiful sides, well, on the side:
This fragrant, moist bread dressing with sage is a Thanksgiving classic. You can add chopped nuts, raisins, diced apples, or dried cranberries depending on your preferences. Our old-fashioned, Southern-style cornbread dressing has cornbread and soft breadcrumbs along with chopped vegetables and herbs. If you have any vegetarian guest at your table, this quinoa stuffing is definitely a good option for them to have an equally filling and hearty meal. A chicken and dressing casserole is an easy dish that doesn't take hours of prep.
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From.
5 tablespoons unsalted butter
1 large Spanish onion, peeled and diced
2 ribs celery, cleaned and diced
2 apples, preferably tart, like Granny Smith or Cortland, peeled, cored and diced
1 cup peeled chestnuts, roughly chopped