I have to admit, I am a dressing person. I have done stuffing, but in recent years we have just gone with dressing.
For those who might be wondering what the heck is the difference, stuffing would be cooked inside the bird. Dressing would be cooked outside the bird.
Some members of my family seem to prefer it for safety reason. They have a fear the stuffing might be left out of the fridge for too long and end up growing some sort of nasty little bugs in there. Honestly, it doesn’t usually last that long so I really don’t think we have to be concerned with that.
But we go with stuffing. A recipe that I have adapted from one my great-grandfather used many years ago. It may even go back further generations. I have no idea.
One of these days I’m going to make it exactly according to the instructions, which call for ingredients like chestnuts and sausage meat, which I tend to leave out. Although the idea of using sausage meat is interesting. It would give it a much different flavour.
But the main ingredient is bread crumbs. My mother in law made a potato based stuffing that was rather tasty, but I do prefer the one I make. And I don’t have to make “left-over” potatoes, which really aren’t left over since they are made for the purpose.
But our bird will have dressing on the side. Hopefully I can find room in the oven.
