Thanksgiving Stuffing

[Anonymous]

From a food safety standpoint, don't stuff the turkey.

[Anonymous]

I think is is FAR superior inside the bird, but I now brine my bird and you can't add stuffing into a brined bird as it makes it too salty!

[Anonymous]

Anonymous wrote:

Anonymous wrote:It always tastes 1000% better when inside the Turkey. 45 years, and I've yet to get sick from stuffed stuffing.

But you can end up with dry parts waiting for the breast to fully cook when it's stuffed. Dry turkey is a why a lot of people hate turkey. The stuffing cooked on the side (dressing) makes for better turkey and less risk of illness.

I've always cooked my bird breast side down. THis slows the cooking of the breast and all the dark meat and fat is on the bottom so it drips through the stuffing and through the breast and all the flavors from the stuffing and fat and juices run through the breast and makes for the most tender and incredibly flavored breast meat and stuffing. I've never heard of someone getting sick from stuffing.

[Anonymous]

Anonymous wrote:From a food safety standpoint, don't stuff the turkey.

And and from a food safety standpoint the USDA guidance for meat temp makes for the most disgusting tasting sawdust dry meat.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:It always tastes 1000% better when inside the Turkey. 45 years, and I've yet to get sick from stuffed stuffing.

But you can end up with dry parts waiting for the breast to fully cook when it's stuffed. Dry turkey is a why a lot of people hate turkey. The stuffing cooked on the side (dressing) makes for better turkey and less risk of illness.

I've always cooked my bird breast side down. THis slows the cooking of the breast and all the dark meat and fat is on the bottom so it drips through the stuffing and through the breast and all the flavors from the stuffing and fat and juices run through the breast and makes for the most tender and incredibly flavored breast meat and stuffing. I've never heard of someone getting sick from stuffing.

Because you've never heard of it, it must not be true? That's silly logic. If you don't mind salmonella, feel free to roll the dice.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I've always made my stuffing (actually my mother's recipe) inside the turkey. But really...does that add anything to the flavor, or can I just bake it in a casserole or crockpot? It seems like extra work to stuff the turkey, then de-stuff the turkey, and if it doesn't add anything flavor wise, I'm wondering if I can just cook it separately. I also believe that would make the cooking time less on the turkey, too, right?

Looking for others' opinions and/or cooking methods !

It’s stuffing when it’s in the bird. It’s dressing when it’s never inside the bird.

Just know the proper nomenclature.

Semantics. Nowadays they are used interchangeably.

THIS IS A HILL ON WHICH I AM WILLING TO DIE. FIGHT ME.

Okay, well since you asked. The term did not change from stuffing to dressing due to how it was cooked. The term “dressing” was pretty much unheard of until the 1850s, when the Victorians changed it from “stuffing.” Either is proper nomenclature.

https://www.foodandwine.com/news/stuffing-or-dressing

[Anonymous]

Anonymous wrote:From a food safety standpoint, don't stuff the turkey.

Does anyone get sick from stuffing? It’s been done this way forever and I’ve never known anyone to get ill from it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:From a food safety standpoint, don't stuff the turkey.

Does anyone get sick from stuffing? It’s been done this way forever and I’ve never known anyone to get ill from it.

I have never known anyone who actually puts it in the bird.