MEMORIES:
Mikey remembers...My Mom made the best Dressing/Stuffing I ever had. It was absolutely delicious. I've never had anything quite like it. ... More »
Posted on 10/05/07
PHOTOS:
Every time Thanksgiving rolls around, Americans stuff themselves full of stuffing, along with other harvest-time delights, such as turkey, mashed potatoes and gravy, green bean casserole and pumpkin pie. Though many of us get the classic dish only around the holidays, stuffing, or dressing as you might hear it called in the South, has been popular for centuries, included in meals big and small.
“Stuffing” as it’s termed, is the practice of filling the cavity of another food item – anything from turkeys to chicken and beef and fish – even vegetable items (which is swell for those of us who shun meats)! Using everything from other meats, to vegetables, fruits, herbs and spices, and most commonly, a type of bread, it has come to signify the kind of care and attention given to the preparation of a special meal. Depending on local specialties and tastes, stuffing is commonly made with dried bread or cornbread, and includes a number of other items, such as onions, celery, mushrooms, dried fruits and nuts.
One of the oldest commercially available brands of stuffing, Mrs. Cubbison’s, has been making stuffing even more accessible to the masses for over 70 years! Since then, technology has made stuffing and dressing preparation even more simple, thanks to some fairly space-aged concepts of dehydration. In 1972, General Foods introduced Stove Top Stuffing, an instant-stuffing available everywhere. Easy to prepare with a stove, some water and only a little time, Stove Top has been sold in everything from boxes to canisters, and even specially sealed pouches! Since the flavor is already in the mix, the bird isn’t even required to get that homey holiday flavor.
So, whether its regular dinnertime fare, or just a special offering designated “For Holidays Only,” stuffing is a classic that isn’t likely to soon go away.
