i want to roast turkey parts- asmall breast and a couple of thighs. i want to bake the stuffing in the same pan. i know it can be done but any tips so it doesn't get too soggy. thanks.
I would put the bird pieces on top of the stuffing and bake it uncovered until the pieces are done. You can always crisp up the skin or the top of the stuffing by broiling for a couple minutes.
I would say sogginess depends upon how much liquid you incorporate into the stuffing. With today's turkeys there not that much moisture, so it's up to you. I agree with Phurtsluv on method.
Mountain Bird Takes Wing in Harlem
Brining the bird
A whole bird
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