How to Stuff a Turkey
Stuffing, dressing, whatever you call it, here's how to put it in the bird.
- Difficulty:
- Moderate
Instructions
Things You'll Need
- Skewers
- Aluminum Foil
- Turkeys
- Baking Dishes
- Mixing Spoons
- Roasting Pans
- Serving Bowls
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-
1
Prepare your desired stuffing from scratch, or prepare a packaged bread stuffing mix according to box directions. The stuffing should be warm when you are ready to put it in the bird.
-
2
Plan to use 3/4 c. stuffing for each pound of turkey.
-
3
Remove the packet of giblets from the main cavity of the bird and set aside if you wish to make gravy. If not, toss it.
-
4
To stuff the neck, first pack it loosely with stuffing.
-
5
Pin the neck skin over the exposed stuffing with a skewer.
-
6
Spoon stuffing loosely in the main body cavity.
-
7
Cover exposed stuffing with a swatch of aluminum foil or a piece of bread.
-
8
Roast the turkey according to the recipe of your choice.
-
9
Place extra stuffing in a baking dish coated with cooking spray, cover and refrigerate until ready to bake, no more than eight hours.
-
10
Pour 1/2 c. turkey or chicken stock over the extra stuffing and bake at 350 degrees F for 30 to 60 minutes.
-
11
After the turkey is done roasting, remove stuffing immediately and place in a bowl. Refrigerate leftovers.
-
1
Tips & Warnings
Always stuff a bird just before roasting. The stuffing should be warm, not cold, when you pack it in the bird; otherwise the roasting time will be off.
Don't overstuff the turkey, because the stuffing will expand as the bird roasts.
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Comments
-
gallipolitours
Nov 04, 2009
beatifull
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ladybugwng
Nov 22, 2007
COLD stuffing for safety - The stuffing should be cold when you put it in the turkey to avoid food poisoning. The turkey cavity is the last place to get hot from the oven, and warm stuffing would just grow bacteria as it sits.
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Nov 22, 2005
Stuffing increases mass. Mass extends cooking time. By the time enough heat gets into the stuffing to cook it and render it safe, the turkey, or a good portion of it, will be overcooked. You want to cook a turkey as fast as you can to minimize juice loss, and the fastest way is without stuffing it.
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Nov 22, 2005
I always rinse the turkey well inside and out. Salting the inside of the cavity is a good idea, too, before stuffing.
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Nov 22, 2005
Stuffing bags make taking the stuffing out of the bird a piece of cake. They are cheese cloth sacks with ties. They are available at Sur La Table, among other places. They aren't too expensive and worth every penny. It makes stuffing a lot easier and with virtually no cleanup.
