How to Stuff Turkey; Recipes

See a great array of stuffing recipes

Stuffing baked inside the cavity of a turkey is generally moister than stuffing baked in a casserole. It may also contain more fat calories since the stuffing absorbs juices from the turkey as it bakes. If stuffing is baked inside the turkey, it is essential to check the temperature of the stuffing as well as the turkey. The stuffing must reach a temperature of at least 165 degrees F.

• Place quartered onions and celery in the body cavity to add flavor to the drippings used in gravy. Pull the neck skin to back; fasten with a short skewer.

Bake an entire recipe of stuffing in a casserole instead of using it to stuff a bird. Bake the casserole, covered, in a 325-degree oven for 30 to 45 minutes or until heated through.

• To stuff, first measure out the amount of stuffing that will go into the bird, allowing 3/4 cup per pound of bird. (That's 11 cups for a 15-pound bird.)
• Release drumsticks from band of skin, unhooking the tail or leg clamp if one is provided.
• The clamp may be removed if you prefer not to use it.
• Remove neck and giblets. Check inside the neck as well as in the body cavity.

 

• Spoon some stuffing loosely into neck cavity.

 

• Pull the neck skin over stuffing; fasten to turkey's back with a short skewer.

 

• Loosely spoon stuffing into body cavity to allow room for expansion during roasting. If the stuffing is too tightly packed, it will not reach a safe temperature by the time the turkey is done.

 

• Tuck the legs under the band of skin that crosses the tail or reset the legs into the leg clamp. Or tie the legs to the tail with kitchen string.

• Twist the wing tips under the back.
• Stuffing temperature should reach at least 165 degrees F. Use a meat thermometer to test for doneness.
• Insert thermometer through the body cavity into the thickest part of the stuffing and let it stand for five minutes.
• Or after removing the stuffed bird from the oven, use a dial or digital instant-read thermometer to check the temperature in the center of the stuffing.