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Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry , seafood , and vegetables .
For the most part, the words dressing and stuffing are often used interchangeably, mainly because they include a majority of the same ingredients: an assortment of vegetables, herbs, some sort of ...
The Difference Between Stuffing and Dressing. ... As the most basic level, both renditions are made with a starch (bread, rice, or cornbread), veggies, herbs, spices, and broth. Common vegetables ...
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of ...
Cordon bleu (dish) – a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried; Fritter – a name applied to a wide variety of fried foods, usually consisting of a portion of batter or breading which has been filled with various ingredients; List of rolled foods
Stuffing vs. Dressing It's a great debate with a regional divide. Its long, contentious history includes a salmonella outbreak and Victorian nobles turning their noses up at a word.
It is made with riced potatoes, can include all purpose (wheat) flour, [1] and includes butter, and milk, cream, [2] or lard. [3] It is cooked on a large, flat griddle . Special tools are used to prepare lefse, including a potato ricer, long wooden turning sticks and special rolling pins with deep grooves.
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