What is the difference between stuffing and dressing?

Technically, stuffing is cooked inside the bird and dressing is cooked separately. It also seems to be a regional term though. For example, I'm used to it being called stuffing either way.

Can I stuff this inside my turkey to bake?

Yup, that's how my Mom did it. Prepare the mixture up until the point that the turkey or chicken broth is added. You won't need it since it will get the juices from the turkey instead as it cooks. Stuff the mixture into the turkey cavity and roast the turkey. Just be warned that the internal temperature of the stuffing will need to reach 165F to be food safe. Often this means that the turkey breast will be overcooked which is one of the reasons why I prefer to cook it separately. I also love that there are more crispy bits when baked separately. And you can still get that boost of extra turkey flavor by simply spooning over some of the turkey drippings once you pull the turkey out to rest and put in the stuffing in to bake.

What is the best bread for stuffing?

I prefer to use a high-quality firm white sandwich bread (from the bakery or the bakery section of the grocery store vs. the prepackaged stuff). You could also use a soft Italian or French bread. Don't use a chewy or super crusty artisan bread for stuffing.

Bacon, Sage and Onion Stuffing (Dressing)

Description

This sage and onion stuffing with bacon is a delicious homemade stuffing (dressing) recipe that will have everyone coming back for seconds! It’s the perfect Thanksgiving or holiday side dish packed full of mouthwatering, savory flavors!

Ingredients

Scale

1 pound bacon, chopped into small pieces (500 grams)
1 large onion, finely chopped
1/4 cup finely chopped fresh sage
1 loaf of high-quality firm white sandwich bread, cut into cubes or torn into bite-size pieces (about 10–12 heaped cups), see notes
1 teaspoon sea salt, or to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1–2 cups turkey or chicken broth/stock (see notes)
1 tablespoon softened butter (to butter the casserole dish)

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Instructions

Preheat oven: Preheat the oven to 400F/200C.
Cook the bacon, onion and sage mixture: Add the chopped up bacon to a large skillet and cook over medium-high heat until it starts to crisp up (fat in pan will start looking foamy). Add in the chopped onions (don’t drain the bacon drippings) and continue cooking until translucent. Add in the sage in and cook for another minute. Take off the heat.
Mix together: Add the cubed or torn up bread to a large mixing bowl. Pour the bacon, onion and sage mixture (including bacon drippings) over the bread. Add the seasonings and mix together.
Pour over broth/stock: Slowly pour over the turkey or chicken broth (stirring gently as you go) until all the bread is moist but not mushy. Stir until well combined and adjust seasonings to taste.
Bake: Pour into a buttered casserole dish, spread out into an even layer and cover with foil. Bake covered for 30 minutes. Uncover and bake for another 10-15 minutes or until golden brown and crisp on top.
Serve: Stuffing is best served while still warm. Some optional garnish ideas include: a fresh sprig of sage on top, some chopped parsley or perhaps even some bacon bits and fried sage leaves.

Notes

Bread: Use a loaf of good-quality firm white sandwich bread, cut into cubes or torn into bite-size pieces. Preferably a day or two old. You could also use soft Italian or French bread – just don’t choose a chewy or super crusty artisan bread for this. If your bread is really fresh, dry the cubes out first by placing them in a single layer on a baking sheet and baking in a 300F/150C oven for about 8-10 minutes (should still be soft on the inside).
Seasoning: Add salt to taste. The saltiness level will vary depending on whether the broth or stock you use is salted, how salty the bacon is, as well as personal preferences. Sometimes instead of using the seasonings listed, I will use a few teaspoons of this homemade bouillon powder and some freshly ground pepper to season the stuffing.
Broth/Stock: Use a good one! It plays a big role in the flavor of the stuffing. Homemade turkey broth or chicken broth or stock is the way to go if you have it! Otherwise purchase a good quality one from the store. When I make this stuffing for Thanksgiving, I like to use the excess turkey stock from this Make Ahead Turkey Gravy recipe that I always make anyways. The amount of broth/stock you need will vary depending on how your bread absorbs it. Slowly pour it over while stirring gently instead of dumping it on. Stop when the stuffing is moist – shouldn’t be soggy or dry.
Flavor Boost: You can add a massive flavor boost if you happen to also be roasting a turkey or chicken. Once you pull the finished turkey out of the oven to rest, simply spoon some of the drippings over the stuffing before you place it in the oven to bake. It’s so good!