Serious Eats - seriouseats.com

Ají

I think I will go with Auroch's Horn this year

As a fellow cycling and pizza enthusiast, I wish you the best of luck!

"We should first clarify, this tasting was actually with "dressings" not "stuffings," since we baked them in casserole pans, not inside the turkey's hollowed-out body. But for the record, we'll probably keep calling it stuffing since the proper terminology may cause confusion."

The only thing I am confused about is where this idea that "dressing" and "stuffing" are mutually exclusive terms referring to distinct dishes comes from. Who made this rule and why does everyone at Serious Eats insist on taking it for holy writ?

I would love to have you include your bibliography for some of these posts; it seems like you have some interesting references at your disposal (in this case I'm referring to your source for info re: temperatures and collagen breakdown).

My fiancées Colombian relatives would insist this be made with bone-in pork belly; it looks like you've used boneless.

Well if you need a place to stay in the Twin Cities for a Juicy Lucy tour, I can offer you a futon.

@Erin Zimmer: I completely agree; call it what you want (and I think this is historically supported). But I don't understand where people got the idea that dressing was one thing and stuffing was a different, distinct thing. Does anybody know?

The Oxford English Dictionary supports the idea of stuffing as a subcategory of dressing. I was as intrigued (or maybe annoyed) as you were with the dead-set conviction of some of the authors here that stuffing was within a bird and dressing without, so I did some research. Looking at 19th century cookbooks I found a lot more ambiguity in the terms. I wrote a post about what I found on my blog (it's pretty long, which is why I'm doing this shameless self-promotion instead of just pasting in the results): http://marthaandtom.com/2009/11/stuffing-or-dressing/.

I am really impressed that you conducted all these trials in your apartment kitchen. It's one thing to do this kind of thorough experimentation at Cook's Illustrated where I imagine there are plenty of hungry bellies willing to make sure failed trials don't go to waste, but to do this on your own requires either a limitless love for eggs or a steadfast commitment to sacrificing in the name of science. Did you get sick of egg salad and deviled eggs?

I love the first picture of the inside of a freezer. Does anybody's freezer look that good? If so, come fix mine!

What do you mean by "their flavors can be sealed in"? How does frying accomplish this?

Oh, how I love Elizabeth David