Holiday Dressing and Stuffing Recipes

Is it Dressing or Stuffing?

Both terms describe the same type of holiday side—savory ingredients combined with a bread or rice base. The difference is simple:

• Stuffing cooks inside the turkey or roast.
• Dressing cooks in its own dish.

That’s it. Different regions use the words differently, but the recipes themselves are nearly identical. If you’re baking it in a casserole pan, call it dressing. If it goes inside the bird, call it stuffing.

Lagniappe Tip: If you want to know more (not sure why you would) on the topic of "is it dressing or stuffing," check out this interesting article: The Great Debate: Is it Stuffing or Dressing?

Sweet Daddy D's Oyster Dressings

Oyster dressings are pure Holiday tradition in South Louisiana. Cooler weather brings prime oyster season, and the beds along the Gulf Coast are full of fresh, salty oysters. These are the dressing recipes that anchor our family roots and showcase the very best of South Louisiana cuisine.

New Orleans Oyster Dressing

New Orleans Oyster Dressing: This is my family recipe. The aroma and flavors of this dressing bring back my childhood, and I can still see my father standing at the stove cooking mounds of onions in butter for what seemed like forever. This is an elaborate recipe that utilizes turkey giblets along with pork sausage, sage, and, of course, oysters.

Grammies Oyster Dressing

Grammies Oyster Dressing: Talk about family tradition. This is the recipe that has been at the center of the holiday orbit in my wife's family for decades. Rich turkey flavors and lots and lots of oysters!

Oyster Artichoke Dressing

Oyster Artichoke Dressing: The combination of Oysters and Artichoke is natural and probably in some hall-of-fame somewhere. The winter and fall months are perfect for this Creole treat.

Sweet Daddy D's Traditional South Louisiana Dressings

These holiday dressings don’t have any oysters, but they’re loaded with South Louisiana goodness. Fresh vegetables, local seafood, and seasoned meats build deep flavor without complication, staying true to the traditions that make these dishes holiday favorites.

Cornbread Dressing with Sausage

Cornbread Dressing with Sausage: This Southern Classic is extra special in South Louisiana. This simple recipe exploits the rich flavor of pork sausage and traditional Creole and Cajun seasonings, all held together with cornbread.

Cajun Eggplant Dressing

Cajun Eggplant Dressing: A popular dressing in South Louisiana, the prized eggplant is paired with ground pork, ground beef, and rice. Traditional, regional ingredients are combined with local seasonings for a very special holiday dish.

Mirliton and Shrimp Dressing

Mirliton and Shrimp Dressing: This dressing enhances the mild flavors of two of South Louisiana's key ingredients, mirliton (also called chayote) and Gulf Shrimp.

If You Still Want to Stuff Your Turkey

The US Department of Agriculture isn’t a big fan of stuffing a turkey and generally recommends against it. This is what they have to say:

Because moist, warm stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer.

You’ve Got the Right Stuff(ing)! Tips to Handle Stuffing With Care

If you choose to stuff that bird, here are some guidelines and food for thought from the USDA. These points are further discussed in that same article:

• Prepare the stuffing right before you're ready to cook the bird. Uncooked stuffing should not be refrigerated, although you can freeze it in a shallow airtight container.
• Stuff the bird loosely, about ¾ cups of stuffing per pound of bird.
• Once stuffed, place the turkey immediately in a 325°F oven.
• Make sure to cook the stuffing until it reaches 165°F internal temperature. Here's the tool I use to measure the IT. (I am an affiliate of ThermoWorks and earn a small commission from sales through my website.)
• Keep in mind that cooking times differ for stuffed birds and unstuffed birds. Here's an important USDA article about safely roasting your turkey, covering cooking times for stuffed and unstuffed birds.