Read the following:
"Thanksgiving chefs have a tough choice to make: stuffing or dressing? Both dishes are a delightful mix of bread,
vegetables, aromatic spices, and fat. But that's where the similarities end.
"Stuffing is cooked inside the turkey. It spends hours soaking up lots and lots of turkey juices. No matter what, stuffing will
always taste like turkey. There's no point in adding expensive or delicately flavored ingredients because the baked-in flavor of
turkey will not be denied. Dressing is cooked separately, which allows the taste of the individual ingredients to shine through.
Experimentation is rewarded with dressing, so go ahead and throw in something exotic, like sausage, oysters, sourdough, or
combread.
*There's only so much space inside a turkey, so there is never enough stuffing. It rarely lasts until the end of the main meal,
making it a fleeting treat. Dressing is limited only by the size of the oven. It's easy to make large quantities that can feed a
crowd and still provide days (and days) of leftovers.
"Perthaps the most important difference between stuffing and dressing is the risk of food poroning. Stuffing must get hot
eough to kill all the bacteria it picks up from the turkey. It can still be dangerously undercooked when the meat is done, but
many home chefs don't think to measure stuffing temperature. Dressing is far less likely to be contaminated, and it also cooks
faster because it bakes alone in a pan.
What is the organizational structure of this comparison, and how can vou