Fleisher’s Turkey Madness, Part II: Stuffing

Posted November 15th, 2011 in Posted in Recipes & Other Helpful Tips

Can I use raw ingredients in my stuffing, i.e. sausage, veggies, etc.?

No. Use only cooked ingredients in stuffing — i.e. sautéed vegetables, cooked meats and seafood (oysters).

Should I heat my stuffing before I place it in the turkey?

Yes. This is a must. If you do not heat your stuffing before stuffin’ your turkey with it, it will never come to the proper temp in time. Your turkey will dry out while you wait for you r stuffing to reach 165 degrees. Stuff your turkey using a measuring cup if it is too hot to handle.

Can I stuff my turkey the night before to save time?

Only if you wish to poison your guests. In other words, DEFINITELY NOT. Stuffing the bird the night before would allow dangerous bacteria to grow. Place prepared stuffing in the turkey just before roasting. Do not stuff the turkey the night before.

How much stuffing should I place in my turkey?

Stuff both neck and body cavities of the turkey, allowing ½ to ¾ cup of stuffing per pound of turkey. Do not pack stuffing tightly in turkey.

How do I keep stuffing in the bird once I’ve stuffed it?

Return legs to original tucked position, if untucked for rinsing or stuffing. Also you can use butcher’s twine to hold the legs in position and skewers to cover the cavity with the skin. See helpful handout.

Help! I can’t fit all my stuffing in the bird! What should I do?

Use a cook method that allows the stuffing to cook along with the turkey in a separate container. Remember! Do not stuff turkeys when cooking on an outdoor grill or water smoker or when using fast cook methods like high heat roasting where the turkey gets done before the stuffing.

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