Hey, Pass The Stuffing!
With Thanksgiving right around the corner, I’ve sure got food on the mind. From turkey brine and cranberry sauce to mulled wine and pie crust, that Thursday in November ushers in the delicious and familiar. Stuffing may be one of the more polarizing dishes on the table, bringing out fierce loyalty to family recipes and perhaps the raise of an eyebrow begging the question—who thought of doing this the first time?
Stuffing, also known regionally as dressing, is typically made of stale bread bits, herbs, vegetables, and stock that is cooked within the cavity of a turkey or other bird. The specific method of cooking does pose some sanitation risks, so take care to make sure your holiday guests stay happy and healthy!
What are the risks?
When you stuff the uncooked “stuffing” into the bird, it makes it harder for all the raw ingredients to reach a safe cooking temperature. Undercooked poultry can cause many unpleasant food borne illnesses, so it’s imperative to be sure you cook your dish all the way through.
How do I know my turkey is cooked all the way?
Poultry needs to reach an internal temperature of 165F. To make sure it’s definitely done, use a thermometer to take the temperature of the turkey thigh, turkey breast, and the stuffing. Once they all read at 165F, you can take the turkey out of the oven but don’t carve it yet! It will continue cooking for a few minutes as it rests, so leave it alone for 15-20 minutes to let it all settle at the right temperature.
What else can I do?
I’m so glad you asked! The safest way to make stuffing is to actually cook it outside of the bird, and to instead cook it separately on the stovetop or in the oven. That way, both dishes can cook all the way through, worry-free! You can always use drippings from the cooked turkey in your stuffing recipe for the great added flavor.
Important Tip:
Turkeys take a long time to defrost, so it’s important to plan ahead! You’ll want to plan for 24 hours of defrosting time for every 5 pounds of turkey. So, if it’s 15lb. bird, start thawing it on Monday night! ALWAYS defrost your turkey in the fridge. Trying to speed up the process by thawing it at room temperature will create an environment ripe for bacteria.
And remember, you can always make recipes your own! Check out these three recipes for delicious stuffing that everyone can enjoy!