Does stuffing get cooked before stuffing it in the turkey?

1. 93

   peeplesposted 9 years ago

   Does stuffing get cooked before stuffing it in the turkey?
   
   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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2. 93

   Just Ask Susanposted 9 years ago

   No the stuffing (uncooked) goes into the bird right before you put it into the oven.
   http://hubpages.com/food/Turkey-Stuffin … king-Times

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   1. 93

      peeplesposted 9 years agoin reply to this

      Thank you for the link!

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3. 61

   fpherj48posted 9 years ago

   peeples......Thanksgiving dinner is my specialty!  You lucky girl!  LOL.  Hey, SUSAN!  Hi, how are you...long time no see!  You can tell peeples about my gravy!  LOL   
   "Just Ask Susan" is an excellent cook.....she probably has a couple of recipes you can check out!
   Yes, the stuffing goes in uncooked.....and after you've stuffed the bird to maximum, if you have stuffing left over, you can bake that in a casserole.
   I have an EXCELLENT stuffing recipe if you are interested, perfect gravy too!  You have my email.  My DIL is cooking this year so I'm free to stand by and help you out!!......Good luck!   "Happy Thanksgiving to all!!"

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   1. 93

      peeplesposted 9 years agoin reply to this

      Thanks Paula. Send me the recipe!! I'm so worried I am going to screw this up!

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      fpherj48posted 9 years agoin reply to this

      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

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4. 94

   Kylyssaposted 9 years ago

   The stuffing goes in uncooked and cooks with the turkey, absorbing the turkey's juices. Just don't forget to count it in your turkey's weight for cooking times and make sure it reaches 165 degrees inside just like the turkey meat must.
   
   Just stab your meat thermometer into the center of the body cavity to check the temperature of the stuffing after checking the thick part of the thigh and the center of a breast for doneness. Don't touch bone with the thermometer for the reading or it will throw off the reading as bone heats up quicker than the meat.

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   1. 61

      fpherj48posted 9 years agoin reply to this

      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

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   2. 93

      peeplesposted 9 years agoin reply to this

      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!

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5. 82

   Bill Yovinoposted 9 years ago

   Do yourself (and your guests a favor).  Don't stuff the turkey.  Cook it separately. Stuffing a turkey can lead to a build up of bacteria. A lot of people still do it, but that's no longer recommended by food experts. It's not worth the risk.

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   1. 61

      fpherj48posted 9 years agoin reply to this

      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.

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   2. 93

      peeplesposted 9 years agoin reply to this

      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!

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      fpherj48posted 9 years agoin reply to this

      Exactly!  You can always tell if the stuffing has been IN or OUT of the bird!  LOL

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   4. 84

      bravewarriorposted 9 years agoin reply to this

      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.

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   5. 82

      Bill Yovinoposted 9 years agoin reply to this

      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.

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6. 84

   bravewarriorposted 9 years ago

   No. Well, actually if you make it from scratch as I do, you cook the ingredients then add your bread crumbs. Put the mixture into the bird once you've added the bread. Any leftover stuffing that won't fit can be baked at 350 degrees in an oven-proof dish. Follow the recipe directions for timing.
   
   If you're using the box stuff I'm afraid I can't help you. I have no experience with it.

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   1. 93

      peeplesposted 9 years agoin reply to this

      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!

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7. 86

   Linnea Lewisposted 9 years ago

   Yes and no. You can do both and it depends on your preferences and how much flavor you want. You can stuff it uncooked and let it cook with the turkey and absorb all of the turkey's juices and flavor, but you need to be careful about making sure it is cooked and you don't overcook the turkey and dry it out while trying to get your stuffing right. Watch the turkey and keep some broth on hand in case you need it.
   
   Cooking the stuffing beforehand gets rid of that anxiety but probably won't be as tasty or juicy.

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   1. 93

      peeplesposted 9 years agoin reply to this

      Thanks Linnea. I am a bit worried about overcooking the Turkey to get the stuffing right. Hopefully I will figure it on in time!

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   2. 86

      Linnea Lewisposted 9 years agoin reply to this

      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.

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