Thanksgiving Day is next week and cooks everywhere are
beginning to prepare for the annual feast of abundance and gratitude. Mashed potatoes, giblet gravy, roasted root
vegetables, creamed corn, candied yams, cranberry compote, green beans, pumpkin pie and, of course, the star of the show…a
roasted, basted, trussed turkey! Notice I did not mention one of the most beloved
dishes found on the typical Thanksgiving table….the Dressing….or is it the Stuffing? I bet you have always wondered which one to
call it. In fact, this may be an annual debate around your holiday table. Well, the debate is over. It’s both! You see, if you put the dressing
inside the turkey, it becomes stuffing.
If you don’t, it remains dressing.
Now, some people stuff the turkey with a sausage stuffing
and some use a bread stuffing. My family’s
tradition, being Italian, is to stuff the robust fowl with an Italian pork
sausage-ground beef combination enhanced with lots of parsley, onions, garlic,
herbs, Parmigiano cheese, and chestnuts.
This stuffing provides the bird with a wonderful, moist flavor that
melts in your mouth. My sons favor this
so much that I have to make extra which I bake separately. I guess this dish becomes dressing!
The next question on the Thanksgiving chopping block is….to
Truss or not to Truss?