The History of Stuffing (2024)

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The History of Stuffing? ›

The Origins of Stuffing

The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.

People have been stuffing poultry since ancient times -- the Romans and Arabs are both thought to have stuffed birds with mixtures of bread, herbs and spices. Today's stuffings are frequently prepared on the side instead of in the bird to reduce roasting time and avoid uneven cooking.

In modern times, stuffing (also known as "dressing") graced Thanksgiving menus in America in the form of stuffed turkeys and hams in the 1800s. It's believed that as celebrating an annual Thanksgiving became more common, that serving stuffing at the holiday table became a more omnipresent feature of the gathering.

As the turkey cooks, its juices drip onto the stuffing, infusing the bread and vegetables with extra flavor. Some people also think the practice yields a moister stuffing, while others "do it to save space in the oven," says Baker.

Well, experts aren't exactly sure, but the first official mention of it can be found in a Roman cookbook called “Apicius de re Coquinaria,” which dates back to the first century AD.

The term stuffing comes from the practice of filling the cavity of a bird with a mixture of ingredients before cooking. Stuffing is "a mixture used as a filling for an ingredient," according to the Larousse Gastronomique Culinary Encyclopedia. "Stuffing may be made from bread, rice or other grains, vegetables or fruit.

Stuffing / dressing is the most popular side dish in Ohio, according to Campbell's. It's also the most popular side in neighboring Indiana, as well as Wisconsin, Arkansas, Tennessee, North Carolina, New Jersey, Vermont, Maine and Alaska. Nationally, however, stuffing / dressing ranks the second-most popular side dish.

Some people make the distinction that dressing is the proper name for the dish when it has been prepared outside of the bird—that is, when it has not been stuffed and cooked inside.

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

Why do people put eggs in their stuffing? ›

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

That temperature includes any potential stuffing deep in the turkey's cavity. At temperatures below 165°F you risk exposure to salmonella or E. coli, two very scary and gross bacteria. The problem with stuffing your roast turkey is that when the turkey's meat is safely cooked, the stuffing inside still is not.

As far as other meats, the Pilgrims and Native Americans also likely ate venison, eels, lobster and other shellfish. It's possible stuffing was on the menu as well, but it wasn't the stuffing we eat today. Historians say the Pilgrims likely stuffed birds with onions and herbs, not bread.

Why is stuffing eaten at Christmas? There is no particular reason why stuffing is eaten at Christmas, other than it is a traditional accompaniment to turkey, the most popular Christmas meat. Turkey can be quite bland and stuffing is considered to add flavour and texture to the dish.

The United States Department of Agriculture ( USDA ) recommends cooking the stuffing out side of the bird. Bacteria can survive in stuffing that has not reached 165 F, possibly resulting in foodborne illness. Some people feel that stuffing has a better taste and is moister when prepared in the turkey.

When made from scratch and seasoned right, it is rich, moist and savory, shot through with different textures and flavors that give cooks plenty of room to play. That basic amalgamation of starch, fat and aromatics is indisputably delicious.

The late Ruth Siems, a 1953 home economics graduate, is credited with the invention of Stove Top stuffing. The product hit shelves in 1971 as a dish appropriate for Thanksgiving but also for everyday meals. The secret behind the dish is the dimensions of the bread crumbs, which General Foods patented in 1975.

Paxo was invented in 1901 by John Crampton, a butcher from Eccles in Manchester, who wanted to make Sunday lunches more exciting.

It is possible that the birds were stuffed, though probably not with bread. (Bread, made from maize not wheat, was likely a part of the meal, but exactly how it was made is unknown.) The Pilgrims instead stuffed birds with chunks of onion and herbs.

It wasn't meant to be served with turkey.

The original flavors were Chicken (made with chicken broth) and Cornbread.