stuffing

Stuffing is a seasoned mixture used to accompany roasted poultry, typically bread-based and cooked inside the cavity of a bird such as a turkey or chicken, though it is often prepared separately as a dressing. Traditional stuffing combines cubed bread, onions, celery, and herbs such as sage and thyme, moistened with stock or broth and sometimes eggs to bind the mixture. It can vary in texture from soft and moist to crisp and golden on top.

Regional and cultural variations are common. Common forms include bread stuffing, cornbread stuffing, sausage stuffing, and oyster stuffing. Additions may include apples, chestnuts, mushrooms, dried fruit, or nuts. Some cuisines use rice, bulgur, or quinoa as a base. In the United States, the term dressing is often used when the mixture is baked outside the bird; stuffing is more commonly associated with cooking inside the bird. Vegan and gluten-free versions adapt ingredients accordingly.

Preparation and safety considerations are important. If stuffing is cooked inside poultry, the mixture must reach a safe internal temperature of 165°F (74°C) to ensure safety. Many cooks bake stuffing in a separate dish to guarantee thorough cooking and to control moisture. Leftover stuffing should be cooled promptly and refrigerated, then reheated to a safe temperature before serving. Stuffing has historical roots in European cookery and developed in North America with regional influences.