Thanksgiving Stuffing: In or Out?

If the turkey is "stuffed" then the turkey ends up being under cooked, or totally dry.  But, This is america, and over cooked is seen as a good. 

 

    I like to cook my stuffing outside of the bird, but using the juices from the bird to "baste" the stuffing throughout the cooking process.  I will also make some turkey stock before Thanksgiving.  I'll either cook a whole bird a couple of weeks before or by some turkey parts to make the stock and then freeze it until it's needed.

   Actually, thanks for reminding me...I need to get going on my stock /img/vbsmilies/smilies//smile.gif

   dan

 

This sounds good.  It seems to solve most of the issues that I have with typical turkey.

 

In the bird but I don't pack it tight, rest goes around the outside of the bird. Never have an overcooked breast problem. I do check the temps of the stuffing to make sure it is done.

 

Frankly, since I discovered the "stuffin' muffin" concept that's the only way I do it. No more fights over the crispy part of the dressing.

 

Always, always, always outside. That's not to say I won't stuff something in the cavity, but it's not for later consumption. When I make stuffing (which we call dressing anyway) it's either with sausage or oysters. I don't like the dressing to taste like turkey. If it does, what's the point?

 

I'll leave the explanation to KYH.  But below is a pic I found.  I do not enjoy the taste of stuffing, personally.  However, making it this way is definitely more popular with the stuffin' lovin' folks than the traditional method.

 

I believe you don';t like the taste, - stuffing outside the bird is pretty dry and tasteless. 

I always always stuff the turkey - that's what stuffing means. I can't possibly imagine it not in the bird.  No juices to flavor it, all dry and crumbly - not appealing to me.   I make it the day before - sauteed liver and heart and all that, lots of onion and celery, a bit of thyme or marjoram, toast, croutons whatever, sometimes cornbread, broth from a couple of turkey wings and a mashed potato to keep it moist. 

I leave in fridge the day before.  Stuff cold turkey with cold stuffing.  No warming of the interior to cause dangerous bacteria to grow. 

I stuff under the skin with cold butter mixed with thyme or rosemary, crushed garlic and salt and cracked multi color pepper

I cook the turkey at a very high temperature, tenting the breast when it starts to get too brown - if it does. 

It comes always juicy (even the breast).

Oh, and i usually have too much stuffing so i take the rest and wrap in double foil, make a couple of fork holes in the bottom and rest it in the roasting pan (very large flat low-sided pan) along with the potatoes.  Wrapped it remains moist, and the holes let some of the flavor in from the pan. 

 

I would beg to differ. It's only dry and tasteless if you allow it to be.

 

I don't like the taste no matter how it's prepared.  I've never tasted a stuffing dish that I liked, from inside the bird or outside.

 

From a food safety standpoint, do not stuff the bird. By placing stuffing inside you would also tend to steam the bird not roast . The muffin way of stuffing looks and cooks nicely, It also allows a cook to know down to the wire if he has enough stuffing 20 people =20 muffins maybe a few xtra if you want. For Banquet or Hotel service, we always figured 1Pound of raw wight turkey nets 1 cooked portion  25 Lb. bird=25 portions. Figuring like this in 40 years in all different type places I never ran out. Gravy 3 ounces pp.

 

Oh my goodness, IMHO, if the stuffing is "dry and tasteless", one of two things is amiss, the recipe or the technique!

That also goes for "wet and goopy" when it is "in the bird".

Dressing (stuffing) done right is delightful.
 

 

I don't stuff the bird - put half an onion and a whole lemon, cut into two in the cavity.  ALWAYS cook the home-made stuffing(s) outside the bird.  a sausage and apple stuffing and a sage and onion stuffing,

ALSO, I'm not an American, so I don't cook a Thanksgiving meal!

 

Completely agree.