Turkey: Stuffing 101

Stuffing, or dressing as it is also called, requires these elements:

• starch, such as bread, corn bread, rice, or potatoes
• liquid, such as broth, wine, or liquor (or a combination of these)
• other additions that can include herbs, onions, dried or fresh fruits, sausage or other meats (optional)
• seafood such as oysters, crab, or shrimp (optional)

Be creative with what you put into your stuffing -- you won't be disappointed.

Create your own recipe by keeping these proportions in mind:

• For each pound of uncooked poultry, you will need about 3/4 cup stuffing.
• For every 1 cup of starch, add about 2 tablespoons of liquid, just enough to moisten the bread.

If you just want stuffing, there's no requirement for a bird.

• Cook the stuffing separately in a covered casserole if you don't have an accurate meat thermometer, because there is no visual test for stuffing doneness.
• Mix the stuffing just before you stuff and roast the bird.
• Loosely spoon stuffing into the body and neck cavities rather than packing it. Otherwise it won't get hot enough by the time the turkey is cooked.
• Spoon any remaining stuffing into a casserole; cover and chill until ready to bake.