National Stuffing Month

National Stuffing Month takes place throughout November and celebrates stuffing, the savory dish commonly associated with Thanksgiving meals. Made in many forms, it may be cooked inside poultry or prepared separately as a side dish; in some parts of the United States, the latter is called dressing. Regional versions include bread-based stuffing in the Northeast, cornbread dressing in the South, seafood varieties in coastal areas, and wild rice preparations around the Great Lakes.Stuffing’s regional variations reflect local ingredients and family preferences.

Stuffing has a long culinary history. The ancient Roman cookbook Apicius de re Coquinaria includes recipes for filling chickens, rabbits, pigs, and other animals with combinations of grains, vegetables, herbs, and spices.A history of stuffing from the Folger Shakespeare Library notes that dishes of stuffed fowl also appeared in European cookbooks from the 14th through 16th centuries. In the United States, stuffing had become a regular feature of Thanksgiving menus by the 19th century, although there is no clear record confirming that it was served at the 1621 harvest feast in Plymouth.

There is no documented founder for the month-long observance in the available sources. Accounts of the related National Stuffing Day place its beginnings in the early 2000s, while another account says it seems to have started in 2005 as a promotion for stuffing. National Stuffing Month offers a broader opportunity to enjoy the dish, compare regional styles, and appreciate how cooks continue to adapt it with ingredients such as herbs, vegetables, sausage, oysters, fruits, nuts, and grains.

How to Observe National Stuffing Month

Celebrate by making your favorite stuffing or trying a regional variation, such as cornbread, wild rice, seafood, or a classic herb-and-bread version. Share a dish with family or friends, compare recipes, or hold a small tasting to sample different combinations. You can also prepare stuffing as a standalone side dish rather than serving it only with poultry. If you cook it inside meat or poultry, make sure it is cooked thoroughly before serving.

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