|
Stuffing Turkey
Stuffing cooked inside the bird has the ultimate flavor, but an unstuffed bird cooks more quickly. When stuffing your turkey, be sure to use a meat thermometer to assure that a safe internal temperature of 165ºF is reached. Mix wet and dry ingredients and stuff loosely just prior to roasting. Do not mix ingredients or stuff the bird ahead of time.
To save time and ensure safe, complete cooking without the risk of overcooking your turkey, bake your stuffing in a covered casserole, not inside the bird.
Below is our recipe for a good basic stuffing.
Good Old-Fashioned Stuffing
| 1½ lb. loaf day-old bread or 3 quarts plain dry stuffing |
| 3 cups chopped onion |
| 2½ cups chopped celery |
| ½ cup butter or margarine |
| 1 tsp. salt |
| 1½ tsp. poultry seasoning |
| ¼ cup chopped parsley |
Preparation
- Tear bread into ½" pieces, or use 3 quarts plain dry stuffing; set aside.
- Saute onion and celery in butter or margarine just until tender.
- Add to bread along with salt, poultry seasoning, and parsley. Toss lightly until well mixed.
- Place in two buttered, covered casserole dishes or stuff loosely into neck and body cavities of turkey.
Casserole Method
Bake covered at 325ºF for 30 minutes. Uncover; bake 10 minutes longer. Drizzle with juices from the turkey roasting pan for additional flavor and moistness. Makes 8-10 cups stuffing after baking.
Baking Inside Turkey Method
Use ½-¾ cup stuffing per pound of bird weight; stuff neck and body cavities loosely—stuffing will expand as it cooks.
Return to Turkey Cooking Tips
|
