If you are a Southerner, you probably know it as “dressing.” (In classic cooking, such a mixture is called “forcemeat.”) Until Victorian times, it was just called “stuffing.” All of a sudden, stuffing seemed a bit improper, and dressing took over, especially in the South, where morals in society were well defined. Stuffings are most commonly made with bread. While white sandwich bread is probably the favorite choice, other breads or starches can be turned into stuffing, depending on where the cook lives. On the West Coast, whole wheat or sourdough breads are often used, and the Amish can use rye bread (often with potatoes). Of course, in the South, few native cooks would dream of making their dressing from anything other than corn bread. Cooked grains make great stuffings, and again, the regional preferences come into play. Rice stuffing is a favorite in Louisiana and Texas, both big rice-producing states. Wild rice is used in the Great Lakes region, where it is abundant. There is nothing wrong with packaged bread stuffing mix.
