Stuffing vs. dressing: What's the difference?

What’s the difference between stuffing and dressing? It depends on who you ask.

Some literalists believe stuffing must be stuffed inside a bird to earn its name, while dressing is the stuffing-like stuff you cook outside the bird.

Others just choose to call their stuffing “dressing” because it sounds, well, more polite.

The National Turkey Federation claims that “both terms are used interchangeably.”

Geography might have something to do with it.

According to Pop Sugar, “Go south of the Mason-Dixon line, and cooks will call it dressing, regardless of its preparation, citing the term ‘stuffing’ as an unpleasant-sounding word. Likewise, northern states and New Englanders generally refer to the dish as stuffing across the board.”

Epicurious found the same thing — but concluded that the term “stuffing” comes out on top:

"Stuffing" remains the most-searched term online, while dressing-lovers in the South tend to keep their searches specific: “cornbread dressing” or “John Besh Oyster Dressing.”

If you’re still making last-minute Thanksgiving menu decisions, here’s a round-up of some stuffing/dressing recipes to consider.

Like meat in your stuffing?

Try this AllRecipes.com favourite: Awesome Sausage, Apple and Cranberry Stuffing. You can’t go wrong with Jamie Oliver’s classic Stuffing recipe, either. Pork, sage, onion and chestnuts? Yes, please!

And because every holiday needs bacon, here’s Food and Wine's Bacon, Onion and Rye Bread Stuffing recipe.

For a meat-free bread stuffing, I can vouch for Bon Appétit's Herb and Onion Stuffing. Note: This is my husband’s favourite stuffing recipe ever. Make it with ciabatta bread, add a little nutmeg and thyme, and don’t hesitate to toss in some roasted chestnuts, too.

You can keep things traditional with this Classic Bread Stuffing recipe.

If you’re using packaged seasoned bread stuffing cubes, try Epicurious' Farmhouse Herbed Stuffing recipe.

Add a little fruit to your holiday diet with Ina Garten’s Herb and Apple Stuffing.

If you’re pro-seafood at Thanksgiving dinner, there’s always Gourmet's Herbed Oyster Stuffing or Martha Stewart’s Oyster Brioche Stuffing.

And there’s that much-searched-for Josh Besh Oyster Dressing recipe.

If your family is more into rice stuffings than the bread variety, try this well-reviewed Rice Stuffing with Apples, Herbs and Bacon. Wild Rice Stuffing with Pine Nuts sounds pretty great, too.

William-Sonoma’s Herbed Quinoa and Red Rice Stuffing with Kale and Pine Nuts is gluten-free and vegetarian. Just make sure you use vegetable stock.

Hoping to keep things on the lighter side? Skinnytaste’s Chicken Sausage Brown Rice Stuffing with Celery and Mushrooms is just 107 calories per 3/4 cup serving.

And if cornbread dressing is a must-have at your table, try Emeril Lagasse’s Cornbread and Andouille Dressing or Saveur's Cornbread-Sausage Stuffing. Or keep things simple with Grandma’s Corn Bread Dressing.

What kind of stuffing will you be serving this weekend? (And what do you call it: stuffing or dressing?)