parmesan dressingPosted: January 30, 2017 | |
When I first picked this recipe from Mom’s cookbook, I thought I’d be making a creamy salad dressing chock-full of grated parmesan.
I was so very wrong!
A few minutes into the prep for this recipe and I knew to set my salad aside.
I was making dressing. Or was it stuffing?
Turns out I wasn’t sure the differences of either.
I grew up loving me some Stove Top Stuffing. Not that my Mom “Betty” regularly made it – I did. My love for stuffing started and swelled during my college years and since I’ve polished off more than a few boxes of the stuff like it was a main course … and a dessert.
A Foodie War Rages On
After a little bit of online research I was left even more conflicted about the differences between dressing and stuffing.
Some posts I found noted that the only difference was whether you prepared and served the dish from inside a bird (hence stuffing) vs. from the side of the bird (or dressing).
Another post said it was due to differences in dialect as in the south dressing was a more “genteel” way of referring to stuffing. Reading this made me feel like I time-warped back into a scene from Gone With The Wind.
Others posts pointed to stuffing being super moist and dressing more like a special combination of sticky-pillowy soft with a hint of crisp – this is the style I am used to.
All I know is based on this Butterball survey, the various regions of the country do have differences in preference. No wonder my confusion! As a Texan, I live in a region where the popularity of “stuffing” vs. “dressing” is an arm-wrestle more evenly matched than anywhere else in the nation! Heck, even in this Paul Deen video, the Southern Queen of Comfort Food herself uses the terms interchangeably… yet her end result looks more like porridge than what I’m used to. Heck, y’all, if Rachael Ray was weighing-in here, she’d probably call this dish “druffing,” as she’s known for inventing words that are a made-up mish-mash of food itself!
So, what does your family call it?
I simply call it “get in my belly!” And just like the war over chili with or without beans, I’ll leave it to you to make and enjoy the very best of your favorite recipes!
❤ A word about parsley … While I’m fairly certain that in the good ol’ days any reference to parsley implied the curly-leaf kind, today I’m a lover of Italian flat-leaf parsley because I find it less “grassy” and “scratchy” on my palate. The good news is you can pick whichever variety you like!
❤ Step 3 below is optional, but I tried the dressing before and after and preferred the dressing with a slight toasting.
1 large | white onion, chopped
4 tablespoons | vegetable oil
3 cups | soft bread crumbs
½ cup | parmesan cheese, grated
½ cup | fresh parsley, chopped (Italian flat leaf suggested)
2 tablespoons | hot water
ii. what to do
1. In a medium pan over medium-high heat, sauté the onions.
2. Add the onions to all the other ingredients and mix well.
3. This step is extra (from me)… I transferred my dressing into a 350°F preheated oven for about 5-7 minutes to toast it up a bit. I added a bit more freshly grated parmesan on top to give it a little punch.
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A few more vintage Stove Top commercials from me to you!
Stove Top Stuffing: Creepy, Remarkable, or Somewhere in Between?!
Listen to this NPR spot about the origin of Stove Top Stuffing and its creator, Ruth Siems.
After listening to this I gained a greater appreciation for the culinary convenience of Stove Top Stuffing as well as the time-tested art of conventional stuffing!
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