Cornbread vs. Biscuits for Stuffing

• Cornbread makes up the bulk of cornbread stuffing and is typically served in the South, while Northerners often use biscuits as the basis of their stuffing. Both cornbread and biscuits are crumbled and added to an assortment of sautéed veggies, such as onions, celery and carrots. Meats such as sausage or poultry giblets may also be added. Liquid generally consists of broth or water.

Traditional Biscuit Stuffing

• Day-old biscuits crumbled and soaked in either water or milk form the basis of stuffing at Thanksgiving or Christmas in New England. Sautéed onions and celery along with poultry seasoning or sage flavors the mixture. Because the cavity of the bird is filled with the mixture and roasted, it is referred to as stuffing. In some areas, stuffing cooked in a casserole dish is referred to as dressing.

Substituting Biscuits for Cornbread

• Biscuits tend to be drier and denser than cornbread. Stuffing made with biscuits may require additional liquids to compensate for the density of the bread. Mixing in the amount of liquid called for in the recipe and then adding extra liquid to reach the desired consistency works well. Some prefer to soak the crumbled biscuits in milk or warm water and then squeeze out the excess moisture before adding the sautéed veggies and spices.

Other Options

• The natural flavor of cornbread and biscuits affects the overall flavor of the stuffing. Some prefer to use equal parts cornbread and biscuits to preserve the sweet flavor of cornbread while adding the denser texture from biscuits. The proportions you use depend on your family’s individual tastes.

Safety

• Regardless of whether you use cornbread or biscuits in your stuffing, safety precautions are necessary to prevent illness from foodborne contaminates. If you prepare the stuffing the night before, store the wet and dry ingredients in separate bowls in the refrigerator and mix them just before stuffing and roasting the bird.

  Remove stuffing from the bird before carving or serving, and store any unused stuffing in the refrigerator in a separate container after cooking. Stuffing can be stored safely for 1 to 2 days.

  Cook stuffing to an internal temperature of 165 degrees and heat it to 165 degrees when reheating, explains the University of Illinois Extension.