When it comes to a traditional Thanksgiving meal, there’s turkey, gravy, potatoes, and…stuffing? Or is it dressing? Or possibly filling? If you’re not quite sure, or you use the terms interchangeably, you’re not alone. The answer usually depends on family tradition and geography. Fortunately, the starchy side is always a crowd-pleaser, no matter what you call it.
While names for the savory, bread-based side dish are often used interchangeably, there are key distinctions. Stuffing is so named because it goes inside the turkey (or chicken) before roasting, where it cooks along with the bird. Dressing uses the same ingredients as a stuffing—bread, vegetables, herbs, and broth—but cooks outside the bird in a separate dish. Filling is a name that can refer to either version, though sometimes it refers specifically to a regional variation that includes additional ingredients, such as potatoes or rice.
Generally speaking, throughout the Northeast and Midwest, “stuffing” is what’s on the Thanksgiving table even if it’s cooked outside the bird. In the South, the dish is typically known as “dressing,” while “filling” is a less common name used primarily in the Pennsylvania Dutch region. Though the name “stuffing” is used most often here at Savory, we take a “dressing” approach to preparation. Making the side separately in its own dish helps to ensure even cooking and allows for a crispy, golden-brown top. Cooking outside of the bird also minimizes the risk of cross-contamination from undercooked poultry, but if you do cook stuffing inside the bird, be sure it reaches an internal temperature of 165 F before serving.
Whatever you call it, no Thanksgiving spread is complete without the classic, savory side. Here are five of our most popular recipes to dress, stuff, or fill your holiday table.
Five-Ingredient Stuffing
Pre-chopped veggies and store-bought stuffing cubes eliminate some of the prep work for this tried and true stuffing. Condensed cream of celery soup adds savoriness and helps to ensure a perfectly moist texture.
Get the recipe: Five-Ingredient Stuffing
Brown Butter Stuffing
Butter makes everything better, especially when it’s browned in a saucepan for extra rich, toasty flavor. Pecans and chestnuts add nutty crunch to this stuffing flavored with aromatic vegetables and a blend of fresh and dried herbs.
Get the recipe: Brown Butter Stuffing
Cajun Cornbread Stuffing
This Southern-inspired stuffing starts with a loaf of store-bought cornbread. The combination of andouille sausage, bell peppers, fire-roasted tomatoes, and Cajun seasoning tastes like a holiday stroll through the bayou.
Get the recipe: Cajun Cornbread Stuffing
Bacon Butternut Squash Stuffing
This recipe is a little smoky, a little sweet, and totally memorable. Butternut squash, a mix of aromatic veggies, and fresh rosemary add fall-forward flavor to a one-of-a-kind stuffing studded with bacon.
Get the recipe: Bacon Butternut Squash Stuffing
Classic Stuffing with Sage
If your approach to Thanksgiving is “keep it classic,” this always reliable, straightforward recipe is a great option. Celery, onion, and a trio of herbs dress up this traditional side that comes out of the oven brown and crisped on top with a moist, tender center.
Get the recipe: Classic Stuffing with Sage
