Is it stuffing or is it dressing?

Food historians indicate the practice of stuffing (or dressing) the cavities of poultry with mixtures of breads, spices and other chopped ingredients is an ancient procedure used by both the Romans and Arabs.

The word "stuffing" first appeared in English print in the 1530s. After the 1880s, however, Victorian propriety in America made the term "dressing" more acceptable and is still used more frequently in the South and Southeast. Currently, both terms are used interchangeably. Today's turkey stuffing mixtures focus on bread or cornmeal crumbs and various ingredients based on tradition, regional and/or ethnic ingredients. In the 19th century, oysters were added to the stuffing mix and continue to be a popular enhancement today. Sausage, pecan or rice stuffing is often used in the South and Midwest. Italian-Americans may use a stuffing of sausage, onion and Mozzarella cheese, while dried fruit, potatoes and apples are customary among German-Americans. Latino culinary influences are reflected with the addition of chilies, peppers and herbs to the stuffing mixes.