Stuffing dates back to the Roman Empire. That was a long time before the first Thanksgiving.  Honestly, we don’t really know if stuffing was at the first Thanksgiving, but if you ask me I’m sure the pilgrims enjoyed some great stuffing!  Turkey stuffing usually consists of cornbread (if you are from the South) and/or dried bread crumbs, onion, celery, spices, and herbs.  Everyone has their favorite stuffing that is usually passed down from generation to generation. Typically it is considered stuffing, if it is actually “stuffed” in the turkey cavity.  Otherwise it is considered dressing, at least here in the South. Whatever you want to call it, it is my favorite dish at Thanksgiving.

If you want to play it safe, then it is recommended that you cook the dressing separately from the Turkey.  Even when you cook the turkey to its recommended temperature, 165 degrees, the stuffing inside can still harbor bacteria.  Often if you cook the turkey long enough for the stuffing to reach 165 degrees, then the turkey gets dried out.  So the best way to safely cook stuffing is to cook it separately from the turkey.

So whatever stuffing recipe you decide to make this year, make sure you cook it safely.  Either cook it separately or make sure it reaches 165 degrees.