Recipe News: Dressing recipes worthy of a permanent place at your table

When the Pilgrims and American Indians sat down together, no doubt someone asked the following:

"Do you call it stuffing or dressing?"

Regardless of the name, stuffing has been around since even before the first Thanksgiving in Plymouth.

The predecessor was forcemeat, a dense mix of ground meat and spices that the Europeans were fond of using to fill the empty cavities of a bird. Stuffing was popular during the Renaissance because cooks liked to debone the bird and then plump it up with stuffing to hold its shape, writes Andrew Smith, author of the Oxford Companion to American Food and Drink, on the Oxford University Web site.

The term dressing is thought to have entered the lexicon during the Victorian era as a more genteel way of saying stuffing; dressing is still preferred by those ladies and gents of the South.

Includes recipes for:

• Gene Amole's Stuffing


• Turkey With 7-Grain Bread and Squash Stuffing


• Corn Bread Chorizo Stuffing


• Bread Stuffing With Pears, Bacon and Pecans


• Wild Rice and Corn Bread Stuffing

Full article here.

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