Stuffing is one of those dishes with the most liberal of interpretations, depending on who makes it and what ingredients are used. Technically, what I make is not stuffing, but rather dressing. It’s not stuffing because it’s not stuffed in anything. (I never roast my bird, and frying a stuffed turkey would just be bad news.) But I like calling it “stuffing” anyway, because that word is just more fun to say than “dressing.” (Plus I always think of salad vinaigrettes when I hear “dressing.”)
One of my earliest memories of stuffing was when I was in college and had a box of StoveTop for whatever reason. Maybe I was looking for an easy side to accompany some chicken I’d made. But I quickly became addicted to StoveTop and would eat it by itself as a full meal. There was so much flavor, and there was something about the pillowy texture that exuded comfort.