I’ve always loved Stuffing ie Dressing and with next week being #Thanksgiving it’s the perfect time to celebrate the latest #Holiday I found for use to celebrate. Join me in celebrating National Stuffing Day – November 21.
In our home we switch between calling Stuffing and Dressins and I’ve always wondered what the Di difference in between Stuffing and Dressing so I decided to research both, and I’ve shared the answer with you below which has turned into a #teachingmoment for our family.
Make sure you let your friends and family know every year on November 21st, food lovers across the U.S. celebrate National Stuffing Day, a delicious prelude to Thanksgiving. National Stuffing Day is the perfect excuse to enjoy this savory side dish before the big holiday feast.
What is Stuffing?
- Traditionally made with bread cubes, herbs, onions, celery, and broth.
- Variations include cornbread stuffing, sausage stuffing, oyster stuffing, and even vegetarian versions.
- Some cook the Stuffing inside the turkey (classic stuffing), while others prepare it separately (technically “dressing”).
How to Celebrate
- Try a new stuffing recipe—maybe a twist with cranberries, apples, or pecans.
- Host a mini “stuffing tasting party” with friends or family.
- Share your favorite recipe or stuffing memories online with #NationalStuffingDay.
Fun Fact
Stuffing has been around for centuries and the recipes date back to ancient Rome, where cooks used herbs, nuts, and grains to fill poultry and other meats.
Do you prefer Stuffing or Dressing? Why? Which flavor of Stuffing do you like the best Dressing or Cornbread Stuffing why?
My mom always liked Cornbread Stuffing and she didn’t care for Bread Stuffing. My sister Debbie and Gerald are just like my mom. As for my dad who is from Oklahoma he preferred Bread Stuffing just like I do. As for David he likes Cornbread Stuffing as well. As for Charlie he says just give him Stove Top Stuffing. LOL
Classic Bread Stuffing
- Base: Cubed day-old bread (white, sourdough, or French bread are common)
- Aromatics: Onion and celery sautéed in butter
- Herbs: Sage, thyme, rosemary, and parsley for that Thanksgiving flavor
- Liquid: Chicken or turkey broth to moisten
- Binder: Eggs (optional, depending on texture preference)
- Extras: Sometimes apples, cranberries, sausage, or nuts are added for variation
Cooking Methods
- In the bird (stuffing): Moist and flavorful, but cooks slower and must reach safe temperature.
- In a casserole dish (dressing): Crispier top, easier to control texture and doneness.
Example Flavor Profile
Warm, savory, buttery, with earthy herbs and a soft interior contrasted by a golden crust.
Now, I have a question for you. Would you want me to give you a step-by-step recipe you can cook this Thanksgiving, or more of a comparison of stuffing variations (like cornbread vs bread vs wild rice)? If so leave me a comment and I will get to work on what you’re looking for asap.
Cornbread Stuffing
Cornbread stuffing is a classic Southern-inspired dish that often makes its way onto Thanksgiving tables. Cornbread Stuffing is hearty, slightly sweet from the cornbread, and savory from the herbs and aromatics. Let me give you a full breakdown so you can make this amazing dish.
Cornbread Stuffing Basics
- Cornbread Base: Use day-old cornbread (slightly dried out so it doesn’t get mushy). You can bake it yourself or use store-bought.
- Aromatics: Onion, celery, and sometimes carrots sautéed in butter form the flavor foundation.
- Seasonings: Sage, thyme, rosemary, and parsley are traditional. Poultry seasoning works well too.
- Liquid: Chicken or turkey stock keeps it moist. Some recipes add a beaten egg for binding.
- Add-ins: Sausage, bacon, mushrooms, or even apples and cranberries for a twist.
- Cooking Method: Bake in a casserole dish for a crispy top, or stuff inside the turkey for ultra-moist stuffing (though food safety experts recommend baking separately).
Simple Cornbread Stuffing Recipe (Serves 6–8)
- Prepare Cornbread: Cube 6 cups of day-old cornbread.
- Sauté Veggies: In a skillet, melt ½ cup butter. Add 1 cup diced onion and 1 cup diced celery. Cook until softened.
- Season: Stir in 2 tsp sage, 1 tsp thyme, ½ tsp rosemary, salt, and pepper.
- Combine: In a large bowl, mix cornbread cubes, sautéed veggies, and 2 cups warm chicken stock. Add 1 beaten egg if you want it more cohesive.
- Bake: Transfer to a buttered baking dish. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake another 15 minutes until golden.
Variations
- Southern Style: Add crumbled breakfast sausage and extra sage.
- Sweet & Savory: Mix in dried cranberries or chopped apples.
- Texan Twist: Add jalapeños and cheddar for a spicy kick.
Would you like me to tailor this recipe for Thanksgiving dinner (classic, crowd-pleasing), or for a weeknight meal (simpler, smaller batch)? If so leave me a comment with what you’re needing and I will get to work on it.
Thank you,
Glenda, Charlie and David Cates
