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.

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.

Anonymous wrote:We stopped stuffing the bird after trying the Alton Brown recipe. It cooks faster, and it reduces risk of food borne illness. My father is diehard about cooking stuffing in the bird, though, so he'll either shove the stuffing around the turkey near the end of the cook to soak up drippings (not a great method since it's so fatty, and you can't use for gravy) or he'll cook it with the gizzards, and then remove before serving.

Me too, love the Alton Brown recipe. To get the stuffing to a "Healthy" temp you basically have to overcook your bird. We only do dressing now. They family used to cook some in the bird and some out but I never really noticed the difference

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

We stopped stuffing the bird after trying the Alton Brown recipe. It cooks faster, and it reduces risk of food borne illness. My father is diehard about cooking stuffing in the bird, though, so he'll either shove the stuffing around the turkey near the end of the cook to soak up drippings (not a great method since it's so fatty, and you can't use for gravy) or he'll cook it with the gizzards, and then remove before serving.

Melt loads of butter (1 stick per 8 cups of bread). Slowly cook diced onion and celery in butter. Add lots of fresh chopped parsley and thyme. Season with salt. Add dried bread cubes and toss to coat with butter. Slowly drizzle with high quality low-sodium chicken stock (Imagine is the best IMO) and stir to combine. You need about 3-4 cups of stock per 8 cups of bread. You want it wet, but not soggy. Transfer to a buttered baking dish. Bake covered at 350 until warm, adding a bit more stock if needed. Uncover for last few minutes to get crispy on top (if you like that).

Anonymous wrote:

Anonymous wrote:I would do it your normal way. Cooking it inside the turkey is so much better. As long as you know how to do it properly. You have to squeeze all the water from the bread so it’s not mushy. I’ve done both and the casserole type is pretty “mid” comparatively.

Yes, I've made it for years this way (inside so I guess I'm allowed to call it stuffing lol?). I was just wondering if there is any disadvantage to making it a little easier outside the bird (in which case I have to make sure I say dressing!).

I'll probably continue with the way I've always done it.

It’s not very difficult to make when you stuff it. It’s actually easier because you don’t have to add so many ingredients. Most “dressings” have sausage or nuts and all sorts of things to make it taste better. I can do a fairly simple but delicious stuffing when I put inside the turkey.

Anonymous wrote:I would do it your normal way. Cooking it inside the turkey is so much better. As long as you know how to do it properly. You have to squeeze all the water from the bread so it’s not mushy. I’ve done both and the casserole type is pretty “mid” comparatively.

Yes, I've made it for years this way (inside so I guess I'm allowed to call it stuffing lol?). I was just wondering if there is any disadvantage to making it a little easier outside the bird (in which case I have to make sure I say dressing!).

I'll probably continue with the way I've always done it.

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.

I stopped stuffing the actual bird when I started doing a buttermilk brine... and my turkey is much, much better and the stuffing is just fine. Plus the turkey cooks much faster.

Cook it separately, so much safer

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.

I just make it outside the turkey. It's not worth the risk of making anyone ill.

I stuff my turkey with lemons, onions and carrots.

I would do it your normal way. Cooking it inside the turkey is so much better. As long as you know how to do it properly. You have to squeeze all the water from the bread so it’s not mushy. I’ve done both and the casserole type is pretty “mid” comparatively.

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 !