Thanks for the POSITIVE REPLYS...appreciate it alot:) hugggs
...it's all about the taste! What's in a name anyway...you could call it Broccoli Casserole, Broccoli Surprise...whatever....just call me at dinner time!!! I know it will smell terrific and probably taste great!!! But I am southern and have always thought of "stuffed" as meaning
stuffing goes inside, but now that I am a more mature person I guess it would only stand to reason that you could not stuff everything...it would be kind of hard! LOL
stuffing goes inside, but now that I am a more mature person I guess it would only stand to reason that you could not stuff everything...it would be kind of hard! LOL
Don't let Keltin and Cathy fool you, folks.
The fact is, in the south we call it "dressing" as in turkey and dressing for Thanksgiving. Stuffing, in the south, is stuff like the horsehair that went into sofas. "Stuffing" as a bread-based side is a northern term.
From a culinary viewpoint it gets difficult. As a general rule, anything with a major bread component is referred to as stuffed, whether the bread goes into it or around it. Thus, Keltin's scallop recipe would be presented as stuffed. I used to make a shrimp dish that was similar, and had no problems referring to it as stuffed shrimp.
The real question is, at what point is the bread component considered major? If you just sprinkle some bread crumps on the top it's usually called a gratin, for instance. So there has to be a fair proportion of breadstuff. I just don't know if that's ever been actually defined.
Another related question. If the filling does not contain a major bread component, what then. For instance, stuffed acorn squash, filled with a rice/fruit mixture would be called stuffed squash. But what if the rice mixture formed a layer in the bottom of the pan, and the squash just sat on that. Is it still stuffed squash?
Omigod! I think I'm giving myself a headache.
The fact is, in the south we call it "dressing" as in turkey and dressing for Thanksgiving. Stuffing, in the south, is stuff like the horsehair that went into sofas. "Stuffing" as a bread-based side is a northern term.
From a culinary viewpoint it gets difficult. As a general rule, anything with a major bread component is referred to as stuffed, whether the bread goes into it or around it. Thus, Keltin's scallop recipe would be presented as stuffed. I used to make a shrimp dish that was similar, and had no problems referring to it as stuffed shrimp.
The real question is, at what point is the bread component considered major? If you just sprinkle some bread crumps on the top it's usually called a gratin, for instance. So there has to be a fair proportion of breadstuff. I just don't know if that's ever been actually defined.
Another related question. If the filling does not contain a major bread component, what then. For instance, stuffed acorn squash, filled with a rice/fruit mixture would be called stuffed squash. But what if the rice mixture formed a layer in the bottom of the pan, and the squash just sat on that. Is it still stuffed squash?
Omigod! I think I'm giving myself a headache.
Hey KYheirloomer,
Just take 2 aspirin for "that thar" headache. And have fun stuffin' that dressin' in the bird!!! Happy Thanksgiving.
Cathy:)
Just take 2 aspirin for "that thar" headache. And have fun stuffin' that dressin' in the bird!!! Happy Thanksgiving.
Cathy:)
