It's honestly not known when stuffings were first used. I grew up in a household that didn't have stuffing but instead had "dressing", which apparently was because stuffing was considered too vulgar (lol). Most variations of stuffing just seem to be whatever was left over (organ meat, vegetables, spices, breads and cereals) just stuffed into the cavity of whatever meat was to be served for dinner. Honestly, pretty gross if you think too much about it, and that's probably why the USDA now suggests cooking the stuffing (*cough* dressing) separately from the bird due to food safety issues.
Few things seems more cantankerous than the proper way to cook stuffing/dressing - oyster stuffing, cornbread dressing, inside, outside - it's all regional and by preference. Personally, I love to eat hot bread of any kind.
Stuffing is part of our Falliday collection, a portion of which will be donated to the Native American Indian Center of Central Ohio. November is Native American Heritage Month. If you choose to participate in Thanksgiving event, we suggest taking steps to decolonize. You can become familiar with the indigenous tribes to the land you are guests on (https://native-land.ca/), learn the real history of Thanksgiving, decolonize your dinner table, listen to indigenous voices, buy Native, read books by Native folks, agitate for the end of racist sports mascots, or attend a Day of Mourning if there is one local to you. Recognize that although for many of us white folks, Thanksgiving is a family celebration, it is, at its core, an American celebration of genocide.
Chester Sock: 100g, 437 yards, blend of 75% superwash merino/25% nylon
Gladys Shawl: 100g, 438 yards, single ply blend of 70% superwash merino/30% silk
Minnie DK: 100g, 246 yards, 100% superwash merino wool
Genny Worsted: 100g, 191 yards, 80% superwash merino/20% alpaca
Chunky Trevor: 100g, 76 yards, 80% merino/20% nylon, single ply