To stuff or not? That is the question

Excellent questions and responses.

While my family always stuffs the bird, there are also several additional
pans made on the side.

PROTIP:


The stuffing made on the side in pans is wonderful the day after.

When chilled, it is firm. When firm, it can be cut into squares and
fried in a skillet with a little butter until crispy at the edges.

Try it. Your eyes will roll back it is so good.

Check out this list of awesome non-traditional turkey stuffing recipes:

[link to www.foodnetwork.com]

Turkey cooks faster unstuffed

That's a lot of stuffing. Thanks for the tip!

The best stuffing I ever made had sausage and apple in it.

This thread is very important and timely.

go with stuffing

cherries work good
or maybe pistachios?

Make sure you use quality bread or don't even bother

I believe it's supposed to be day old bread

I just meant don't use wonderbread

Don't worry, I wasn't planning on it.

Where did you grow up? Sick from it? You stuff that bird and you stuff it good. Then get a whole lot of gravy and you poor all over after that bird is cooked. 10lb turkey will take roughly 3 - 4 hours at 325. A 20lb turkey can take from 5 - 6hrs.

A diced green apple is also nice.

This!

You also get the UNDERCOOKED blood and juices leaking into the cavity. If the stuffing inside is DONE then the bird is going to be TOO done and over cooked... If the turkey is "right" then the stuffing it going to be filled with UNDER cooked blood and virus laden juices.

Stuffing in the bird is the best TASTING, but is JUST isnt worth the risk. Yes, our grandparents did it that way, but they also regularly died very young.. and all too many times from dysentery from just such food handling practices.

Learn to make your own sourdough... Then learn to dry the leftovers SAFELY... And make your own stuffing from that and the DONE turkey juices and home made butter.... Nothing could be better or more wholesome!

Use two thermos..

One in the breast, and one in the cavity.

Once the temp in the cavity (where the stuffing is) gets to 165, pull the bird.

Place the bird on the stove top and tent with tin foil.

All is now good.. no worries

Thank you for this very detailed answer. I think I'll cook the stuffing inside and take my chances. If you see on the news that someone died from stuffing you'll know it's me.

Last Edited by Miss-Kitty on 11/26/2015 01:27 AM

that's a good 1

have you ever used grapes?
I want to do something different this yr

Stuffing is the correct answer.

None of it matters because Nibiru is near now.... Our days are numbered..

Take the stuffing out, put it in a pan and bake it another 10 or 15 minutes covered to keep it moist. At least then you can say it had a chance to get fully cooked.

Stuff - use meat thermometer to verify cavity temp... use meat thermometer to verify temp next to leg bone.

175 to 185 and you are good to go.

Make more stuffing in the crock pot.

Thank you for fucking up Thanksgiving.

I have always stuffed it and the stuffing from the bird is the best by far. The other pans of stuffing are okay but there is no comparison. You do not want to pack the stuffing too much, but put it in reasonably full short of that. Check the temp (I defer to others on exact temp). I haven't had trouble with the stuffing not being done when the turkey is, but I don't go for too big a turkey normally. I do like the idea of pulling the bird out when it's done and then cooking the stuffing longer by itself if needed.

There are plenty of frozen turkeys left around here but they take time to defrost. The fresh ones are harder to come by if you wait till the day of!

Have a happy one!

Seriously what the fuck was that for?

We've all lost our appetites now, Thanksgiving is ruined, and this thread is tainted, the mods might as well ban it now.

Last Edited by Miss-Kitty on 11/26/2015 02:29 AM

lol

I loved you on Gunsmoke!