Honestly for me, it’s simply a matter of how it’s cooked. If it’s “stuffed” in the bird, it’s stuffing. If it’s in a dish on the side, it’s dressing. But I do reserve that stuffing can be pulled out and served on the side. And you can also eat stuffing without ever “stuffing” it. Stove Top Cornbread Stuffing is my weakness and I use it as a quick and easy side often with a protein. Or when making crab cakes.
It’s a regional thing. This is the first I’ve ever heard Stove Top referred to as stuffing rather than dressing (although it would be blasphemous to serve at thanksgiving).
I’ve never known dressing to be cooked outside the bird. You cook dressing by putting as much in the bird as will fit and then let the rest cook around the bird in the juices in the roaster.
Maybe it’s a north vs south thing. I’ve always seen it referred to as dressing exclusively on menus as well
Weird, the name is literally Stove Top Stuffing Mix. It’s written on the box.
I know! I looked ot up after reading your post. Dressing is just the word everyone uses in TX and Louisiana.