If you celebrate Thanksgiving with a traditional roast turkey, do you serve it with dressing, or with stuffing?
Butterball (the turkey people, the same ones who run the feast-saving turkey hotline every year) have a page devoted to that very question. Turns out, as I suspected, that dressing is mostly Southern, and mostly cooked outside the turkey rather than in, while stuffing is more Northeastern, and is usually cooked (unsurprisingly) inside the bird. My Southern roots show up in this: In my native dialect, it’s dressing, and gets cooked in a separate dish, the better to have enough of it left over for breakfast the next morning.
(What? You’ve never had leftover dressing for a post-Thanksgiving breakfast? You’re missing something good.)
Now that we’ve settled that question, we can move on to which method of preparing green beans is the proper and canonical one: Are they slow-cooked with bacon and a generous amount of salt, or are they cooked quickly and left unsalted so as to retain their crunch?