In my family of origin, “dressing” is cooked outside of the turkey and “stuffing” is cooked inside. I don’t know if this is a universal differentiation or a regional one like “pop” versus “soda” … “supper” versus “dinner” … “shopping buggy” versus “grocery cart”.
But I have never cooked a turkey with stuffing!
In 2014, I discovered (through dietary elimination/re-introduction) that I have a wheat/gluten sensitivity. I’ve learned a lot about wheat flour substitution, primarily that it’s not straightforward. Not one-to-one. Usually requires more liquid. Flavors matter.
This recipe is based upon my mother’s, modified to be gluten-free.
This is a moist dressing. Some recipes call for cooking the onion and celery; my mother didn’t, so I don’t. This means that there may be a very slight “crunch” or texture to the dressing.
NOTE: There is a health risk involved with placing stuffing inside the turkey cavity; the internal temperature must reach 165 degrees to kill any bacteria. Learn more about safely cooking stuffing from USDA.