Do you serve dressing or stuffing at your Thanksgiving feast? This is a controversial issue. After a bit of research I have found that historically stuffing was the preferred terminology. Wikipedia refers dressing inquiries to their stuffing definition. This leaves me to believe that they discount the notion of referring to the seasoned mixture of moist breads, fruit and nuts we serve with our dinner as ”dressing”. It appears that those who reside in the south and east prefer the term “stuffing” whether or not their delicious side dish is found inside or outside the bird.
So where does this leave me? I will hold fast to my opinion that what goes inside an entree is stuffing and what is baked outside is, and always will be, dressing.
Pomegranate-Pecan Dressing
1 lb. seasoned herb stuffing or equivalent homemade bread crumbs
1/2 cup Chardonnay or similar white wine
2 1/2 cup chicken broth or turkey broth
16 tbl of butter
1 finely chopped onion
1 cup coarsely chopped pecans
Seeds from 1 pomegranate
Bring Chardonnay, 12 tbl. butter, and chicken broth to a boil in large saucepan. Meanwhile, saute onion with 4 tbl butter. Remove broth from heat. Add breadcrumbs. Stir until evenly moistened. Add onions, pecans, and pomegranate seeds. Stir until evenly blended. Spread in 9″ x 13″ pan. Cover with foil and heat at 325° or until warm 30 minutes before serving. This dressing can be made up to 1 day ahead and stored in the refrigerator.
This recipe is easily customized. I have combined hazelnuts and dried cranberries in the place of the pecans and pomegranate seeds. Another flavorful combination is dried cherries and almonds.
One of the time saving short-cuts that I am guilty of is taking advantage of Pepperidge Farm Herb Seasoned Stuffing. It is packaged in a large version that can be purchased at Costco and Sam’s Club. The key to successful dressing when working with this is to ignore the package’s directions. Past experience has led me to the conclusion that following the directions on the purchased stuffing will lead to dry, tasteless dressing that resembles the foam particles found inside antique pillows.
“Let us remember that, as much has been given us, much will be expected from us, and that true homage comes from the heart as well as from the lips, and shows itself in deeds.” ~Theodore Roosevelt
Tags: celebrations, Thanksgiving, turkey
I don’t think I can wait until Thanksgiving to have this…..yummy!
Oh.. you write on SUCH controversial issues. Here’s to stuffing and dressing! I am going to be such a dissenter! I stuff my turkey and cook the dressing inside of it. Just kidding. I call it stuffing also. And we do stuff the stuff inside of it while it’s cooking.
It makes me miss my dear grandpa who used to be in charge of making the stuff. Love ya,
This looks so fabulous! I have never had pomegranates in stuffing, er, dressing before, but we love them, and we love pecans, so maybe I’ll have to try this with chicken instead of waiting for thanksgiving. If I’m making homemade breadcrumbs, should I add any seasonings to make up for the herbs in the store bought variety?
When I do work with homemade breadcrumbs, I use granulated garlic, pepper, a tiny bit of salt, and various dried herbs. Let me know how yours turns out!