Why has it become a "no-no" to stuff a turkey? In almost every magazine article I've seen and regardless of the kind of dressing, the recommendation is to cook it outside the bird. I know about not stuffing with hot dressing, and making sure it gets thoroughly cooked, and removing it from the bird after dinner, but is this all just for convenience? It seems to me inconvenient to cook separately (I only have one oven and the turkey takes up all the room). What do you think? And which do you do?
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Dressing vs Stuffing?
- Thread starter pam
- Start date
I think the food police have gone batty!!! My Grandmother, my mother and
now me, for 38 years, put our dressing into the bird and not one person has ever been sick. It taste better when it's cooked in the bird and I'm just gonna keep doing it the family way. Oh, and I have HUGE raves on my dressing!
now me, for 38 years, put our dressing into the bird and not one person has ever been sick. It taste better when it's cooked in the bird and I'm just gonna keep doing it the family way. Oh, and I have HUGE raves on my dressing!
misplaced-in-az
Well-known member
Pam, My family has been stuffing our turkeys for as long as I can remember.
I usually make the stuffing the night before, refrigerate it, and stuff the turkey just before I put it in the oven. Any leftover, I cook in a separate dish, after the turkey is finished roasting. I am 75yrs. old and to this day have not suffered any ill effects doing it this way. LOL If course you want to make sure the turkey and stuffing are well cooked. I cannot remember the exact tempertures, but you can find this on the Butterball web site. Hope this helps you.
I usually make the stuffing the night before, refrigerate it, and stuff the turkey just before I put it in the oven. Any leftover, I cook in a separate dish, after the turkey is finished roasting. I am 75yrs. old and to this day have not suffered any ill effects doing it this way. LOL If course you want to make sure the turkey and stuffing are well cooked. I cannot remember the exact tempertures, but you can find this on the Butterball web site. Hope this helps you.
misplaced-in-az
Well-known member
Looks like orchid and I were posting at the same time with the same answer.
I think one reason is that the recommended temperature for roasted turkey is now lower than
it used to be. Chances are, if the leg and breast are cooked to that temperature, the stuffing wouldn't be cooked through. The stuffing soaks up a lot of turkey juice and if it's not cooked to a fare-the-well, it could be dangerous. I think we used to cook turkeys to a higher temperature, therefore, the stuffing was also cooked to a higher temperature.
As for me, my mom always made dressing outside the bird very much like Charlie's Grandma's Dressing recipe, with lots of eggs, broth and milk. I love it that way. It probably has a lot to do with what one was raised with.
Hi everyone, haven't been here much lately, I've missed you...but probably saved lots of paper by not printing, lol.
it used to be. Chances are, if the leg and breast are cooked to that temperature, the stuffing wouldn't be cooked through. The stuffing soaks up a lot of turkey juice and if it's not cooked to a fare-the-well, it could be dangerous. I think we used to cook turkeys to a higher temperature, therefore, the stuffing was also cooked to a higher temperature.
As for me, my mom always made dressing outside the bird very much like Charlie's Grandma's Dressing recipe, with lots of eggs, broth and milk. I love it that way. It probably has a lot to do with what one was raised with.
Hi everyone, haven't been here much lately, I've missed you...but probably saved lots of paper by not printing, lol.
Here's the link to Charlie's recipe for Grandma's Bread Stuffing referenced above.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34436
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=34436
vicki-in-tucson
Well-known member
We've always stuffed our turkeys and no one has ever gotten sick.
steve2-in-la
Well-known member
Turkey on the BBQ, Andouille-Dried Cherry dressing in the oven. (And I have 2 ovens!)
steve2-in-la
Well-known member
Here's my recipe
this is from "More Good Eatz; Recipes Gathered From a Different Millenium"
Cornbread, Andouille, Dried Cherry & Herb Dressing
3 cups CORNBREAD, cubed and toasted
3 cups WHOLE-WHEAT BREAD, cubed and toasted
3 cups WHITE BREAD, cubed and toasted
¾ lb BACON or SMOKED HAM, diced
1 lb ANDOUILLE SAUSAGE, diced
3 PIPPIN APPLES, peeled, cored and cubed
1½ cups DRIED-PITTED CHERRIES
2 Tbsp BUTTER
1½ cups TOASTED PECANS, chopped
2 ONIONS, finely diced
3 ribs CELERY, finely diced
4 GREEN ONIONS, finely diced
1/3 cup FRESH PARSLEY, chopped
2 tsp DRIED THYME
2 tsp DRIED SAGE
2 tsp DRIED MARJORAM
½ tsp SALT
½ tsp BLACK PEPPER
2 EGGS
1½ to 3 cups CHICKEN STOCK
Preheat the oven to 400°F.
In a large skillet, cook bacon and/or ham until crisp. Remove from pan and drain on paper towels, reserving 4 Tbsp of drippings.
In the same skillet melt the butter. Add the sausage, then the apples and celery. Cook until tender, about 15 minutes.
Stir in scallions, parsley, marjoram, sage, thyme, salt, pepper and dried cherries.
Combine the bread cubes, pecans and the apple-sausage mixture in a large bowl.
In another bowl, whisk together eggs and broth. Combine with bread cubes, spoon into a greased casserole, cover and put in 400° degree F oven for 30-45 minutes.
Uncover and cook another 15 minutes to create a nice crisp top crust. If you prefer, you may also use this as a stuffing for chicken or turkey.
this is from "More Good Eatz; Recipes Gathered From a Different Millenium"
Cornbread, Andouille, Dried Cherry & Herb Dressing
3 cups CORNBREAD, cubed and toasted
3 cups WHOLE-WHEAT BREAD, cubed and toasted
3 cups WHITE BREAD, cubed and toasted
¾ lb BACON or SMOKED HAM, diced
1 lb ANDOUILLE SAUSAGE, diced
3 PIPPIN APPLES, peeled, cored and cubed
1½ cups DRIED-PITTED CHERRIES
2 Tbsp BUTTER
1½ cups TOASTED PECANS, chopped
2 ONIONS, finely diced
3 ribs CELERY, finely diced
4 GREEN ONIONS, finely diced
1/3 cup FRESH PARSLEY, chopped
2 tsp DRIED THYME
2 tsp DRIED SAGE
2 tsp DRIED MARJORAM
½ tsp SALT
½ tsp BLACK PEPPER
2 EGGS
1½ to 3 cups CHICKEN STOCK
Preheat the oven to 400°F.
In a large skillet, cook bacon and/or ham until crisp. Remove from pan and drain on paper towels, reserving 4 Tbsp of drippings.
In the same skillet melt the butter. Add the sausage, then the apples and celery. Cook until tender, about 15 minutes.
Stir in scallions, parsley, marjoram, sage, thyme, salt, pepper and dried cherries.
Combine the bread cubes, pecans and the apple-sausage mixture in a large bowl.
In another bowl, whisk together eggs and broth. Combine with bread cubes, spoon into a greased casserole, cover and put in 400° degree F oven for 30-45 minutes.
Uncover and cook another 15 minutes to create a nice crisp top crust. If you prefer, you may also use this as a stuffing for chicken or turkey.
steve2-in-la
Well-known member
My pleasure. Let me know if you like it.