Frequently Asked Stuffing Questions

It is unsafe to stuff the turkey ahead of time. The chilled stuffing in the turkey will not reach a safe temperature before the turkey is done. To be safe the turkey should reach a temperature of 180 degrees F. and the stuffing in the body cavity of the bird should reach 165 degrees F.

It's fine to make the crumbs or bread cubes ahead, but the stuffing should not be completely prepared ahead if it will be used to stuff a turkey. If the stuffing is to be baked in a casserole, it can be prepared in advance and chilled. The baking time will need to be increased by about 15 to 20 minutes if you're starting with chilled stuffing.

Before carving your turkey, be sure to remove all stuffing. The leftover stuffing can be refrigerated for up to 2 days. Stuffing must be heated to at least 160 degrees F.

After dinner remove all meat from the carcass (this should be done within 2 hours of the turkey's removal from oven). Leftover turkey can be refrigerated and used within 2 days, or frozen in small portions.

Be sure to label and date the wrapped packages and use within 6 months. Leftover turkey can be used in any recipe calling for cooked chicken or turkey.

Stuffing will expand as it roasts. If stuffing is too tightly packed, it will not reach a safe temperature by the time the turkey is done.

If the stuffing you've baked outside the bird in a casserole dish isn't crisp on top when it's done baking, put it under the broiler for a minute or two. You can do the same thing with the stuffing that's been baked inside the turkey; after it's done, just transfer it to a large oiled baking dish.

Bake it at 450 degrees F for 10 minutes or so, and then broil it for a minute or two. It will be crisp on top and moist inside.