Thanksgiving Dressing vs. Stuffing: Let’s Settle This
Written by Jen Cochran, Marketing Director
Before we get to the recipe, let’s settle a Thanksgiving controversy that has somehow survived generations: stuffing or dressing?
Technically, the difference is all about where it cooks. Stuffing is cooked inside the turkey (wet), while dressing is baked separately in its own dish (dry). In my family, we prefer dressing because it develops crisp, golden edges and bakes more evenly. Plus, everyone gets as many of those coveted crunchy corners as they want. What about you – team dressing or team stuffing?
This recipe has made an appearance at our Thanksgiving celebrations since my mom was little. It is my Gramma Vivian’s recipe, which she created because my grandfather didn’t like wet dressing. It’s also my favorite thing on the table. (I love it so much my mom sometimes makes an extra batch just for me for Christmas.)
It’s simple, savory, and loaded with the flavors that make the holiday feel like family and love and home: buttery bread cubes, plenty of onion and celery, fragrant sage (you MUST use rubbed sage in my not-so-humble opinion), and crunchy hazelnuts.
Whether you call it dressing or stuffing, the real goal is the same: making sure there’s room on your plate for seconds.
Wine Pairing
Our 2023 Grenache Blanc is right at home on the Thanksgiving table. Its bright citrus, orchard fruit, and fresh acidity complement the rich butter, herbs, and toasted hazelnuts in this family dressing, while also pairing perfectly with roast turkey. Together, they make every bite taste just a little bit better.
Nilson-Miller Family Thanksgiving Dressing
Recipe by: A. Vivian (Nilson) Miller, my grandmother
Serves: 6-8
Suggested Wine Pairing: 2023 Grenache Blanc
Ingredients
- 10 cups dry bread cubes, ideally homemade or a mix with store-bought (we recommend ½ English muffin bread and ½ store-bought or another bread that looks good this year)
- 1½ cups salted butter
- 2 cups chopped onion
- 2 cups chopped celery
- 1½ cups hazelnuts (we leave half whole and cut the rest in half)
- 1¾ teaspoons kosher salt
- 3 tablespoon rubbed sage, plus more to taste (We do not recommend substituting with fresh – although sometimes we add some – or rubbed sage from last year. We pick up a fresh jar each Thanksgiving.)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
Directions
- Preheat the oven to 375°F. Melt the butter in a large skillet over medium heat. Add the onion and celery and sauté for 4 to 5 minutes, until tender-crisp. Stir in the sage, thyme, salt, and pepper, cooking for about 30 seconds to bloom the herbs.
- Add the bread cubes and hazelnuts in a large mixing bowl. Pour the butter and vegetable mixture over the top and stir until the bread is evenly coated. Transfer the mixture to a greased 9 x 13-inch baking dish and spread into an even layer.
- Bake for 30 to 40 minutes, stirring once about halfway through cooking, until golden brown and lightly crisp on top. If you notice the top getting too brown, cover with foil until the last few minutes of cook time.
- Serve warm alongside turkey, all your favorite Thanksgiving sides, and bottle (or two for a group) of Grenache Blanc.