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 cornbread.
"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.
"Perhaps the most important difference between stuffing and dressing is the risk of food poisoning. Stuffing must get hot enough 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 are the points of comparison used to compare dressing and stuffing?

ingredients, recipes, temperature, bacteria

inside the turkey, outside the turkey, popularity, food safety

cooking technique, leftovers, food poisoning

preparation, taste, amount, safety