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in the oven.

in bird for some of it (whatever fits), the remainder goes into a casserole.

In the oven.

In a casserole dish in the oven.

Stuffing is gross. I'm planning on omitting both stuffing and dressing from this year's menu. Ok maybe I'll make a tiny little bit of dressing just to placate the inevitable whiners.

in the oven, but outside of the bird.

In the bird.

The bird is fried, so stove-top.

I always do mine outside of the bird in the oven. I can't stand the texture of it when it comes out of the bird, plus, it seems to dry the turkey out.

In the bird! In the bird!

In the bird.

stove top stuffing

In the oven in a separate dish.

Would a rose by any other name smell as sweet?

Yes. There is simply no correlation between the four letters united and alternating between consonant and vowel to linguistically signify the flower, and the flower itself. Hence, were it called "poodle", its fragrance would not alter when it alteration finds.

"Stuffing", on the other hand, is a gerund inspired by a transitive verb that refers to filling a receptacle or space tightly with something.

Ergo, stuffing should be stuffed into the turkey's cavity before placing the bird in the oven. Otherwise, it simply would not be stuffing.

Down South, or in families where they eat dressing, the stuff could be cooked any which way.

In the bird. Always. Why else would it be called stuffing?

Oven.
Click here for Alton Brown's opinion on the subject. "Stuffing is evil."

In the bird! But I'm never going to pass up stuffing unless there is hamburger meat in it.

In the oven, and we call it "dressing".

under the butterflied turkey

We call it stuffing, but bake it beside the bird rather than inside.

both: in the bird and in the oven. the stuffing from the bird is for some reason only eaten on thanksgiving day; the stuffing from the oven is eaten with leftovers.

Stove top.

One side is stove top. The other in the bird. I'm a stuffing freak so I'll eat it either way.

in the bird!

stovetop

oven

I'm with user "atevans". My family has always made it outside of the bird, and since I saw the Good Eats thanksgiving special, I'll continue to. In my opinion, out-of-the-bird tastes that same as in-the-bird after you give a good dousing w/ gravy made from the pan drippings.

And I hope that all of the people that are saying "stove top" mean the method, and not the brand ;-)

stovetop

Stuffing in the oven while the turkey is resting.

I bake it in the oven outside the turkey.

In the oven - seperate from the bird.

Stuffing is baked separately.

Stuff that turkey, boy, stuff it!

The cavity isn't big enough to make enough stuffing. I stuff it, because that shit is delicious, but then make a separate batch outside the turkey too. Gotta have leftovers!!!

In the oven, but next to the bird, not inside.

Inside the bird, and additional in a casserole in the oven, alongside.

When we do turkey at our home we do the stuffing in the bird in the oven. We often go to my Aunt's for T-Day and she recently went to using an electric turkey roaster.

I am an in the oven kind of guy

Stove-top b/c of sanitary reasons...I'm a scientist, what an I say? :D

oven, in or out of bird, either way's tasty to me.

Ours is in the oven because the turkey is outside on the smoker.

definitely stove top

stove top - in the bird leaves me feeling a little queasy...

We make a batch of stuffing that is too big to all fit in the bird, so we do some in the bird and bake the rest in a casserole dish in the oven. That way we have some of the tastiest in-bird kind, but still have enough to go around and please everyone.

on the stove

in bird, following a dramatic searing of the inside of the raw beast with hot fat
(overflow stuffing goes in a pan in the oven)

Neither...we start on the stove to melt the butter, cook the onions and mix in the herbs, but then we move it to the oven to bake and get crispy on-top!

Actually, in a separate pan in the oven, but not stuffed in the bird.

in the bird

In the oven, but I think I'll try both this year.

In the bird... AND in the oven alongside the bird. We love stuffing and some family members only want what comes out of the bird. I just make sure that it reaches the right temperature for safety.

In the oven, outside of the bird. The bird needs lemons, celery, and onion.

In a separate casserole, none of that in the bird stuff for me.

stove top

Alongside the bird in the oven. The turkey is stuffed with aromatics-- all the better for gravy, my dear. Our cornbread-bacon-pecan stuffing is baked to perfection in the oven. Crispy on top, soft in the middle.

In the bird

Stove top.

Stuffing on the stove.

I like it both ways, but probably baked on the side the best :)

Stove top

In the oven, outside of the bird.

in the oven but not in the turkey

Stove-top!

grandma makes it in the oven in a pan

Congrats- MarshaNYC creative writing class 101. jb_dc would have been my selection to the winners table. Here I go again;Today 11/14/007 Eliz Shakespearian wisdom should take the prize. At any rate; stuffing is such a individualize taste test to please the masses when preparing, it' s hit or miss. My taste buds over the years prefer dressing not stuffing. (: tgr1104:)

Neither--in a dish in the oven. If anything, the cavity of the bird is reserved for herbs and chunks of citrus!

In the bird, and then the rest of it in a separate pan after the bird comes out.

In a dish in the oven

Stove top

As much as I want it to be in the bird, I think it's going to have to go in the oven in its own dish.

In the oven in a casserole, not in a bird. I, along with many others, got food poisoning at a church supper - they traced it back to stuffing left in the birds.

in the oven, not in bird...no food poisoning for my guests!

This year I may decide to follow the advice of sage Rogov as outlined in this recipe which does not use casserole dishes in the oven:

The dish, which is known as "Wat Meander", is meant to be served to 150 guests was made by hard boiling eight hundred hard boiled eggs and roasting twenty turkeys. Then, to make a stuffing for the turkeys, chefs combined 30 baskets of rolls, huge fistfuls of spices and an incredible amount of parsley.
[ . . .]
the camel was then barbecued on a spit supported by tripods. When the camel was almost done, it was filled with the antelopes that had been filled with the stuffed turkeys and the cavity was lined with fish and more hard boiled eggs.

No casserole dishes involved. Less cleanup. Just stuffing, eggs, fish, turkeys and antelopes. All in the camel. Yum.

In the oven, but not in the bird

in the oven, but stuff the bird with onions, apple and citrus.

in bird with oysters and lots of liver

in bird, then remove, and finish on stove top.

We serve Dressing that is cooked in the oven.

on the stove

In the oven, but not in the bird. Besides, the dressing would crowd the aromatics in the cavity.

in the oven but not in the bird

never in the turk

in the bird and also alongside, in a casserole dish as the bird won't hold all of the stuffing prepared.

In the oven

In the oven. I like the idea of muffin tins mentioned above.

i prefer a less soggy stuffing so i always bake mine. while growing up i thought i hated stuffing because i associated it with a soggy mess, luckily i saw the light.

Top o' the stove!

We call it dressing and cook it in a separate dish in the oven.

In the oven, but outside of the turkey. Stuffing casserole, I believe its called.

I stuff the bird with aromatics, but the stuffing sidedish itself is separately cooked in the oven.

Not in the bird, not on the stove. I bake it as a casserole, using a favorite family recipe that is full of butter, sage, celery and onion. It's the best Thanksgiving smell for me!

In the oven in a casserole dish

Casserole dish makes more crispy edges!

We have a winnah!

LEMONS, come on down! You've won this bird.

Someone from Serious Eats will contact you shortly for shipping info.

Thanks to all who commented, and for the rest of you, we just started another bird contest and will be doing one a day from today up to and including Nov. 18. So try again!