[dam-video dam-id=”32312″] You have an important decision to make this Thanksgiving: to stuff or not to stuff. Turkey stuffing is a traditional Thanksgiving recipe, and many say that dinner wont turn out the same without it. Others claim stuffing isnt safe, and the turkey becomes overcooked and dry by the time the stuffing reaches proper temperatures. So what gives? Is there a way to safely stuff a turkey, or should you only make pan-roasted stuffing?
Stuffing, also known as dressing, is a beloved tradition for many families during the holidays. The aroma of herbs, vegetables, and bread wafting from the turkey is synonymous with celebrating. However, proper handling is crucial to avoid foodborne illness. So, do you need to cook stuffing before putting it in the turkey?
The short answer is yes. Fully cooking the stuffing before stuffing the turkey is the safest option. However, there are some exceptions I’ll explain below.
I’ve cooked many turkeys over the years, and I want to share what I’ve learned about safely preparing stuffing. In this article, we’ll cover
- The risks of stuffing a raw turkey
- Safely cooking stuffing inside the turkey
- Recommended stuffing guidelines
- Cooking stuffing separately
- Other flavorful items to put inside the turkey
- Answers to frequently asked questions
So grab your apron. let’s get stuffing!
The Risks of Stuffing a Raw Turkey
While it’s tradition for many, packing raw stuffing into the turkeycavity can be risky. The stuffing is dense and the turkey is large, so the inside can remain undercooked even when the bird is properly cooked.
According to the USDA, raw stuffing can harbor bacteria like salmonella. Since the stuffing is buried in the turkey, it’s hard to ensure it reaches a safe internal temperature of 165°F
Undercooked stuffing left in the turkey can cause food poisoning with symptoms like vomiting, diarrhea, and stomach cramps. Not a good addition to your holiday meal!
Safely Cooking Stuffing Inside the Turkey
If you want to uphold tradition and cook the stuffing inside the bird, it can be done safely. Here are some tips:
- Fully cook any raw meat, poultry, or seafood before adding it to the stuffing.
- Combine the stuffing ingredients together.
- Immediately stuff the turkey before placing it in the oven. Don’t let it sit out.
- Do not overstuff the bird. The stuffing should be 3/4 cup per 1 pound of turkey.
- Cook the stuffed turkey right away. Do not stuff in advance.
- Use an oven thermometer to ensure the oven temp is accurate. Cook at a minimum of 325°F.
- Check the temperature. The stuffing must reach 165°F like the turkey.
Follow these safety guidelines and you can feel good about enjoying stuffing cooked inside the turkey.
Recommended Stuffing Guidelines
Since stuffing a raw turkey carries risks, the USDA recommends these stuffing guidelines:
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Cook stuffing completely separate from the turkey in a casserole dish. This guarantees it reaches a safe internal temperature.
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If stuffing the bird, use only a small amount of stuffing. The extra space allows for more even cooking.
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For optimal safety and ease, cook the turkey unstuffed. Focus your efforts on side dishes like bread stuffing baked in the oven.
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If using a pre-stuffed frozen turkey, do not thaw before cooking. Cook from completely frozen.
Following these suggestions removes the risk of undercooked stuffing bacteria.
Cooking Stuffing Separately
My preferred method is baking the stuffing in a casserole dish rather than inside the turkey. Here are some benefits to separate cooking:
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The stuffing cooks evenly– No thick seams of undercooked stuffing.
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It’s quicker– The stuffing won’t prolong the turkey roasting time.
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You can get creative– Mix in more ingredients without overstuffing the turkey.
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It’s easier– Simply bake and serve the stuffing from the warm dish.
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No waste– All leftovers can be eaten since you don’t discard stuffing cooked inside the bird.
Cooking stuffing and turkey separately ensures a delicious feast without the risks.
Other Flavorful Items to Put Inside Turkey
If you miss having a flavorful filling, there are safer alternatives to use in place of stuffing:
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Aromatic vegetables – Onion, carrot, celery, garlic
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Fresh herbs – Rosemary, thyme, sage, parsley
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Citrus fruits – Orange, lemon, lime
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Apples or pears
These items can impart flavor and moisture to the turkey. Place them loosely in the cavity before roasting.
Frequently Asked Questions
Let’s review some common questions about cooking turkey stuffing:
Can I cook stuffing in advance?
No, never cook stuffing in advance or leave it at room temperature before cooking. Only combine the ingredients right before baking.
What if the turkey is done before the stuffing?
Check the internal temp of the stuffing with a meat thermometer. If the turkey is fully cooked but the stuffing is not, remove the stuffing and bake separately until 165°F.
Can I microwave leftover stuffed turkey?
Yes, but make sure to heat it to 165°F. Cover and rotate for even heating. Reheat stuffing separate from the turkey.
How long is leftover stuffed turkey safe?
Leftover stuffed turkey lasts for 3-4 days in the refrigerator. Slice turkey and store stuffing in shallow containers for faster chilling.
Can I freeze leftover stuffed turkey?
You can freeze leftover turkey, but do not freeze leftover stuffing. Enjoy stuffing within 3-4 days.
What temperature kills germs in stuffing?
An internal temp of 165°F is necessary to destroy bacteria in stuffing. Use a meat thermometer to ensure stuffing and turkey are fully cooked.
Can I use boxed stove top stuffing in the turkey?
Yes, but for safety it’s recommended to fully cook the stuffing separately before serving. Follow the package instructions for oven baking.
Should You Cook Stuffing Inside the Turkey?The biggest issue with cooking stuffing inside the bird relates to temperatures. The United States Department of Agriculture (USDA) recommends cooking poultry until it reaches a
- 1/2 cup butter
- 2 large onions, chopped
- 2 celery ribs, chopped
- 1/2 pound fresh mushrooms, sliced
- 1 can (14-1/2 ounces) chicken broth
- 1/3 cup minced fresh parsley
- 2 teaspoons rubbed sage
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 12 cups unseasoned stuffing cubes
- Warm water
- 1 turkey (14 to 16 pounds)
- Melted butter
- Preheat the oven to 325°F.
- Melt the butter in a large skillet over medium-high heat. Add the onions, celery and mushrooms and cook until tender, about 8 minutes. Remove the mixture from the heat and stir in the chicken broth, parsley, sage, salt, poultry seasoning and pepper. (You can make this part of the stuffing in advance, but do not combine it with the bread or stuff it inside the turkey until right before it goes into the oven.)
- Place the bread cubes in a large bowl and add the seasoned mushroom mixture. Toss to coat, adding enough warm water to reach the desired level of moistness.
- Just before baking, loosely stuff the turkey. If there is leftover stuffing, place it in a greased baking dish. Cover and refrigerate the dish until the turkey is almost finished. Youll want to cook it covered for 30 to 40 minutes, and uncovered for an additional 10 minutes until its lightly browned.
- Skewer any turkey openings with toothpicks and tie the drumsticks together with butchers twine. Place the turkey breast side up on a rack in a roasting pan and brush it with melted butter.
- Bake the stuffed turkey, uncovered, for 3-3/4 to 4-1/2 hours, loosely covering the turkey with aluminum foil if it browns too quickly. When a thermometer reads 165° in the stuffing or 170° to 175° in the thigh, remove the turkey from the oven.
- Let the turkey stand for 20 minutes before carving the turkey. Remember to use the pan drippings to make foolproof gravy while you wait!