Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "I don't understand stuffing the turkey"
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous]It's the same stuff. If it's in the turkey, it's stuffing; if it's outside in a casserole pan, it's dressing. If you do stuff, you don't want to pack it in--you want to leave it a little loose. You also don't want to put it in too cold. Room temperature or slightly chilled. Otherwise you risk it, and the inside of the turkey, not cooking enough. The original reason for stuffing the turkey was to slow down the cooking. You wanted to leave the bird in there a good long time, on low heat, to give the fat that's in and under the skin time to render, and seep through the meat, flavoring it and keeping it moist. Of course, a lot of that liquid fat would drip down into the stuffing and make it pretty tasty too. These days, no one wants to wait that long, and factory-processed turkeys have been bred not to have that much fat under the skin and over the breast anyway. So that old method doesn't really work (except with heritage breeds). Leaving a grocery store turkey in that long can dry the breast, in addition to making the guests cranky. In these modern times, to make the turkey cook faster (and to be extra sure it's done on the inside and no one gets sick), it's easiest/best not to stuff--leave the cavity open, or just throw some quartered fruit or onions and some herbs in there. Let the hot air flow through. But--some people really like that flavorful stuffing with drippings in it. So, as PP said, the current reason to stuff is just because you like stuffing, and want it to taste good with those drippings. If that's you, go for it. But don't pack it in. And you'll never fit enough in for all your guests, so you're still going to need a pan of dressing on the side. But the stuffing will probably be the first to go from the table. [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics