Stuffing can be prepared two ways. It can be placed (or “stuffed”) in a turkey or it can be cooked separately in an oven-safe casserole dish. No matter how you prepare this treasured side, remember that it is important to follow proper Food Safety and handling procedures.
Tried-and-True Guidelines for Stuffing Your Turkey
- Prepare your stuffing right before you place it in the turkey. Use only cooked ingredients in stuffing (i.e., sautéed vegetables, cooked meats or seafood, etc.). It is also important to remember to use pasteurized egg products instead of raw eggs.
- Place the prepared stuffing in the turkey just before roasting. Do not stuff the night before, as it could cause food-borne illness.
- Stuff both neck and body cavities of a completely thawed turkey, allowing 1/2 to 3/4 cup of stuffing per pound. Do not pack stuffing too tightly, as it may promote uneven cooking.
- When preparing a whole turkey for the oven, return legs to the original tucked position if they were untucked for stuffing. Turn wings back to hold the neck skin in place. Tucking the wings helps to stabilize the turkey in the pan and while carving. Note: If you are stuffing a whole breast of turkey, you can eliminate these steps.
- Do not stuff turkey if cooking on an outdoor grill or when using a water smoker. Additionally, do not stuff your turkey if you are using a fast-cook method in which the turkey will be done before the stuffing.
- Stuffing should be 165 degrees when done.
Check out our How to Stuff video for a quick demonstration.