Contrary to common belief, dressing and stuffing are not the same. Stuffing is placed inside the protein to cook and absorb the juices. Dressing is made separately and requires additional liquid to moisten and flavour the bread cubes (rice or barley).
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amily tradition often dictates which type hosts choose to serve for holiday dinners. Space in an oven is another factor. If you are cooking a turkey, ham and other sides, dressing may not make it on the menu — stuffing might be the better choice. And new dietary needs or tastes of guests are also beginning to become more of a factor in modern menu making. Should you choose stuffing, note that it needs to be made ahead and cooled down prior to stuffing the bird (so bacteria isn’t introduced by putting a hot stuffing into a cold bird). It finishes cooking at the same time as the bird. And this frees up space in the oven while the bird rests prior to carving. Dressing is always cooked separately, so this has to be factored into how you organize your cooking times. Admittedly, dressing can be made ahead of time and reheated before serving — but dressing can dry out if it’s not done properly. Should you choose this route, chefs advise keeping whatever liquid that is chosen to moisten and flavour the dressing for rehydration in case it’s required. If you are hosting vegans or vegetarians, or others with dietary needs, dressing is the better option. Some chefs choose recipes that work well in a mould — making it look like the star of the table when served. Should you have those with special dietary needs, swap out basic ingredients to create a suitable dressing. For instance, swap bacon fat or butter with olive oil and vegetarian broth for both vegan or vegetarian guests. Choose rice, diced potatoes or squash in lieu of bread and the entire dish can be served to gluten-intolerant guests too.
Being flexible to accommodate all guests makes them feel welcome and comfortable at the holiday table. And for those who love to cook, trying new things flexes those culinary muscles and can make cooking a joy rather than a duty. One word of advice, however: before serving any new recipe, try it out first. There are a lot of variables than can affect even the most perfect of recipe. Knowing you are doing the best to make guests happy should start with you being comfortable too. Choose rice, diced potatoes or squash in lieu of bread and the entire dish can be served to gluten- intolerant guests too.
*Be extra vigilant with gluten-intolerant guests — if they are celiac, check with your guest for guidance ( celiac.ca). *Turkey cooking guidelines: canadianturkey.ca
SAVOUR MANITOBA | WINTER 24 59
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