The 5 Biggest Thanksgiving Myths Debunked

# 1. Stress of the holiday? Nope, but I'm still sleepy.
Time spent cooking? I don't cook, but I'm still sleepy.
Wine and spirits? I don't drink, but I'm still sleepy.
Fat and calories? Close.

IT'S THE CARBOHYDRATES!!! Carbs are in everything that makes up a traditional Thanksgiving dinner, EXCEPT the turkey. Stuffing or dressing? Carbs. Sweet potatoes? Tons of carbs. Mashed potatoes? Carbs. Gravy? Carbs. Cranberry sauce? Carbs. Pumpkin pie? Carbs. What carbohydrates aren't used for immediate energy gets converted to sugar. Short sugar buzz, long sugar crash. Simple Junior High science.

Stuffing is ____inside__the .bird.,that's why they call it stuffing!!!

It seems few southerners are reading this. They are busy making dressing. They are not the same. Stuffing is stuffing, even if it is not stuffed in the turkey. Dressing is made from broken up cornbread, seasoned, moistened with eggs and buttermilk and baked.

Anything Canned is worse than fresh, pumpkin included. Maybe not a huge difference in taste but there is certainly a difference in health; anything canned is loaded with salt. Also, there is a difference between stuffing and dressing, where you put them. Look at recipies for each ........ they are the exact same thing.
Does the person that wrote this actually cook?

pumpkin pie isn't that great and its really crappy when someone thinks they know how to cook from scratch and uses a real pumpkin, never good, just use the canned! Sweet potato pie is better anyway and the fresh potatoes are easier to find than a pie pumpkin. I rather have a pecan pie anyway or maybe one of Granny's old fashioned southern jam cakes for Thanksgiving. mmm now that is good, and expensive as hell to bake!

Yahoo needs to hire some editors...I'm so sick of finding errors in these articles.

You can have your Stuffing and Dressing. If you ever get a chance try some Pennsylvania Dutch potatoe filling. Never meet someone who diddn't like it after they tried it.

It interesting that Mr. Knolton quoted Alton Brown on the stuffing issue.
Chef Brown absolutely does not recommend using canned pumpkin.
Why did Andrew not know that?

Never had stuffing but I'm sure it is ok. Have always had good old-fashioned cornbread dressing and that is hard to beat. Also, who cares about sticking a bird in the oven stuffed full of junk anyway....a good smoked or fried turkey is the true way to go for real flavor.

apparently the person wroting this article has never cooked stuffing, cause you take it out and then cook the bird some more without over cooking it, and when you put the stuffing in the oven after removing it from the bird it gets that crunch! These writers sound really dumb when they write about stuff they know nothing about!

This looks pretty close to an article I saw a year ago. Same headlines, same order. The descriptions were really close too.

Stuffing and dressing are the same...canned anything is not as good as fresh. Go back to cooking school.

Wow, its all stupid. Caned pumpkin/fresh pumpkin, stuffing/dressing. Its the people being together.
My mom made both stuffing and dressing, how about Cranberry sauce? Canned or fresh?
The only person I ever knew to get sick was a buddy who had a Thanksgiving dinner prepared by chefs.

What a bunch of arguementative Jackasses! I am glad I don't have to spend Thanksgiving with any of you. I once had Thanksgiving with a group of fat yankees from Bum F@#@ North Dakota who argued over whether it was a sweet potatoe or a yam. They also argued over how big is pan before it becomes a pot. There is definately a difference between stuffing and dressing to the ignorant girl who referred to eggs and baking or frying....a yankee no doubt! Happy Thanksgiving Losers!

No way is canned pumpkin better than fresh. Definitely not better for you. And that's why you grow PIE pumpkins, for PIES.

Eat

Stuffing and dressing are the same, they are just put in different places. That's like saying an egg that you put in cake batter is different than an egg you fry. Guess what?? They are still eggs.

Oh, as far as what I use to stuff my turkey, I use a lot of "URVrything" (like how Cleveland would say it haha).

Onions, apples, pomegranate, carrots, celery, mushrooms, chestnuts, raisins, sausage, pumpkin...

Cornbread, croutons, wild rice...

Sage, thyme, rosemary, lavender, salt, cracked pepper...

Not oysters though - they're gross :P

Stuffing leaves the bird dry? What? If done right, the bird is not dry. The stuffing NOT mushy and still plenty of drippings left for gravy.

BTW a chef told me you can stuff a bird up to 35 lbs. Anything over that you run the risk of undercooking.

...and I agree, dressing is what you put on a salad.

I always make my own pumpkin puree and I do it out of the so-called jack-o-lantern ones. I do use a smaller one but their cheaper than the pie pumpkins. And I have NEVER had a complaint about the taste of them. Everyone loves them and prefers them to the ones made with canned puree. Plus its not that time consuming to do. Once every other year I make up a batch of puree then measure it out and freeze it. At Thanksgiving and Christmas I just have to pull out one packet let it thaw and drain over night then I'm good to go.

As to the stuffing and dressing thing they are the same you just cook them a little different. Stuffing does NOT have to soggy or runny or anything. All you do is take it out of the turkey when the turkey is done and cook it a little on it's own. Maybe another ten min if that. And even Alton Brown said there was a 'safe' way of doing stuffing. I always stuff and I always have fully cooked turkeys and not dried out either. I do believe most of the reasoning for that is because of what I cook my turkey in. I have a pampered chef stoneware roaster and it cooks the turkey evenly.