Material used to fill something; specifically, a mixture of bread, herbs, and other ingredients used to fill poultry or eaten as a side dish.
From Middle English stuffen 'to fill, cram,' from Old French estoffer 'to furnish, provide.' The culinary sense developed in the 16th century from the general meaning of filling any container or cavity.
The Great American Stuffing Debate—whether it should be cooked inside the bird (stuffing) or outside (dressing)—reflects regional and cultural preferences that can spark fierce holiday arguments. Food safety experts now recommend the 'dressing' method, but traditionalists argue that stuffing cooked inside the bird absorbs essential flavors that external preparation cannot replicate.
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