So it's my first Thanksgiving cooking the turkey. Does the stuffing get cooked before stuffing it in the turkey, or do I just get it moist with the butter and onions before putting it in?
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Kyly..great tips! by the time poor peeples gets advice from 12 or 14 of us, she may decide to do hot dogs on the grill!! LOL. "First" Thanksgiving dinners can be the BIG challenge!! She'll be a wreck~! LOL
Thanks! I actually had to buy a better meat thermometer for this. Mine was short and not able to get to center of the thick part. I didn't think about adding it to weight though! Thank you!
Thank you for the link!
Thanks Paula. Send me the recipe!! I'm so worried I am going to screw this up!
Everyone I know has their own interesting tale about "their first Thanksgiving Dinner escapades!!" Relax....it always turns out well. I'll send you my stuffing & gravy recipe! (Hint: buy some "bottled gravy" for back-up, just in case!!) Prepar
Not using the boxed kind. If I am doing it I want to do it right. Thanks so much. Now I just have to figure out which things to cook first! Fun times!
bill...I am aware of this info. However, for 50 yrs, my mother (world's best cook) knew that to avoid any risk, the stuffing must be allowed to cool completely before stuffing the bird. All expert chef's agree w/ this. I've followed Mom's advice.
I've heard this. The easy solution though is to simply make sure it heats up to the same temp recommended for the turkey to kill that bacteria. Stuffing doesn't taste as good on cooked on the side. Thanks though!
Exactly! You can always tell if the stuffing has been IN or OUT of the bird! LOL
I'm 58 years old and haven't gotten sick from bird-stuffed stuffing (have eaten that way all my life). I prefer the moisture the turkey gives it over the dry-baked stuff. I make enough to stuff and bake separately so my guests have a choice.
Most experts say don't stuff the turkey. There is no reason to do it and it brings an unnecessary risk that no one needs. Additionally it interferes with getting the turkey to the proper temperature. Do what you want, but know the risks.
Thanks Linnea. I am a bit worried about overcooking the Turkey to get the stuffing right. Hopefully I will figure it on in time!
Don't worry too much :) I went to cooking school and here is a rule I was taught: make sure your thermometer reads at 165 degrees Farhenheit for about 10 seconds. This applies to all fowl and pretty much any food in contact with it.