Why? If it is the same ingredients, what does it matter?

 

It matters! Fresh ingredients, particularly spices, as well as eyeballing the proper amounts of ingredients, as only an experienced dressing maker can!

Never heard of him.

He's an old friend. I'll introduce you sometime.

Stufffing, but we never actually stuff anything with it.

 

BTW, whoever uses regular bread for this dish

...blech...

 

I make cornbread, let it get stale, use homemade chicken stock, choped onion, celery, real butter (no margerine), celery and rubbed sage. I put it in a baking pan and cover it with foil and bake about 40 minutes. I refrigate it overnight, then bake again without the foil to get a nice crust on the top and dry it out so that it's not mushy or gooey.

Don't risk it. This is why I don't put it inside the bird and the Internet agrees:

 

For optimal safety and uniform doneness, cook stuffing separately. If attempting to cook it inside the turkey, juices that may contain salmonella bacteria soak into it.

Stufffing, but we never actually stuff anything with it.

 

BTW, whoever uses regular bread for this dish

...blech...

 

I make cornbread, let it get stale, use homemade chicken stock, choped onion, celery, real butter (no margerine), celery and rubbed sage. I put it in a baking pan and cover it with foil and bake about 40 minutes. I refrigate it overnight, then bake again without the foil to get a nice crust on the top and dry it out so that it's not mushy or gooey.

That's very similar to ours except we use equal parts cornbread, Biscuits, and toast. We also add ground sausage into ours. Which I highly recommend. I'm trying to nail down the exact recipe and then I'll post it on here.

Stuffing is special, and must be cooked inside the turkey. It comes out moist from all the juices it has absorbed. That dry crap cooked outside is dressing and has a 1st quarter running clock put on it every time by the juggernaut and historically undefeated "stuffing".

Don't risk it. This is why I don't put it inside the bird and the Internet agrees:

 

For optimal safety and uniform doneness, cook stuffing separately. If attempting to cook it inside the turkey, juices that may contain salmonella bacteria soak into it.

 

Am I not going to eat those same juices when I eat the turkey meat?

You put dressing on salad and dunk your wings in it.

 

Stuffing is what you eat for thanksgiving dinner.

Am I not going to eat those same juices when I eat the turkey meat?

 

Yes, but those juices have exited the meat and gone deeper inside to center where the temp may not have climbed as high in the stuffing vs the meat.