How To Stuff A Turkey

The best and easiest way to prepare turkey dressing is to do in on the stove top instead of stuffing the bird. Or you can bake your stuffing in a greased, covered casserole during the last hour while the turkey roasts. Either method saves you preparation time and saves roasting time.

Also, of all the foods included in your turkey dinner, the stuffing carries the highest risk of being undercooked, with the associated risk of foodborne illness. Cooking the stuffing separate from the turkey substantially reduces these risks.

However, if you decide to stuff the turkey, follow these tips for a safe, delicious side dish (go to recipes for some delicious suggestions):

• Stuff your turkey only at the last minute before roasting. If you need to save time you can prepare the dry ingredients and perishable ingredients separately the day before, then combine them just before roasting time.

• Stuff the body and neck cavities of the turkey loosely. Stuffing expands as it cooks. This will also shorten cooking time.

• As a rule of thumb, allow about 3/4 cup of stuffing per pound of turkey. Extra stuffing can be baked separately.

• Some people prefer to close the openings of the body and neck cavities with string or skewers to hold the stuffing inside. Usually, this is not necessary, and is completely optional.

• Remove all the stuffing from the bird as soon after roasting as possible.

• Reheat leftover stuffing to at least 165° F.