Posted by: episystechpubs | November 27, 2015

Editor’s Corner: Stuff that Dressing

It’s a very quiet day in the office today. So for those of you who did come in, I offer you a little chat about that wonderful high-carbohydrate side dish that you stuff in your turkey or cook on the side. What do you call the stuff?

Well, what you call it and what ingredients you use depend on where you come from. And how you cook it matters too.

According to a story I heard on the radio just before Thanksgiving, some people say that if you stuff this mixture in the turkey, it’s called stuffing. If you cook it in a separate pan, it’s called dressing. I’m not one of those people.

What you call it may also depend on what part of the country (or world) you live in. According to this story, generally, if you come from south of the Mason-Dixon Line, you probably call it dressing. People from north of the Mason-Dixon Line likely call it stuffing. And apparently a lot of people in the Midwest call it dressing too, but not my cousins from Southern Illinois who spent the day at my house yesterday. I can also tell you that most people I know in Southern California call it stuffing, but most of us are transplants, so you can’t put much stock in what we call it.

It also turns out that in Northern Pennsylvania, some people (mainly the Amish and Pennsylvania Dutch) call it filling and make it with mashed potatoes and rye bread.

And that leads us into a short discussion about the ingredients, because it turns out people are very attached to the stuffing/dressing/filling recipes they grew up with. Do you add oysters, walnuts, sausage, giblets, or raisins? Do you make it from scratch or from a box? Whatever you do, it seems like most of us don’t want anyone messing with the recipe we grew up with. Who knew that so much controversy surrounds this simple side dish?

If you want to read the article or listen to the story, click here.

Oh, it’s Black Friday, and I’m not at the mall, or Walmart, or any other retail shop. That’s what I’m thankful for.

Donna Bradley Burcher | Senior Technical Editor | Symitar®

8985 Balboa Ave. | San Diego, CA 92123 | Ph. 619.278.0432 | Extension: 765432

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