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On Stuffing Turkey

November 19, 2012

This will be my first year cooking the turkey, and I'm debating whether or not to stuff the carcass. My aunt, who has been making Thanksgiving dinner for my Michigan relations for decades, always bakes a pan of stuffing as well as cooking some in the bird. The "stuffed" stuffing has a creamier quality than the pan-cooked one, but I'm not sure if I should attempt it. I worry I might not get the it to the safe 165°F temperature and may inadvertently poison the guests with salmonella. Our stuffing and dressing how-to has a lot of advice on baking the stuffing inside the turkey, which is making me feel a bit better about trying this method. Among the tips: make the stuffing just before you stuff the turkey so it is hot when it goes in the cold bird. What do you do? Do you go the safe route and keep all the stuffing outside the bird, or do you stuff the turkey? (And yes, I did buy the "Stuffing Bread" over the weekend. I have to have one shortcut! My pie dough's from scratch!)


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