how to cook a family "stuffing" recipe outside the bird ?
Our family stuffing recipe includes cooked pork sausage, celery, bread, minced onions, and raw eggs among other items and cooks inside the turkey.....how do I now make that same recipe as dressing (outside the turkey) ? Meaning how long to cook in oven in a dish and what temp ? Not sure where to find the info to convert the recipe and cook it properly.
An hour or so at 350 should be fine. Make sure you take some of the drippings, especially the fat, and add it to the mix as it bakes. If you want the top crispy, you can uncover the top for about 15 minutes at the end, but I usually do mine covered in foil the whole time.
Prepare as normal and load into a baking pan large enough to hold the ingredients.
Try to compact it evenly but don't pack it down too much; we're not baking bricks here.
Cover with foil.
Cook at moderate temperature 275 - 300 degrees until a thermometer inserted into the center of the dressing reads 160 degrees. Set on counter, covered, 10 - 15 minutes. Temperature should read 165 degrees +. It's done.
I agree that it will not be as moist as it might be when cooked inside the bird, but I'd use the turkey/chicken stock in the initial mixing phase rather than basting it during the cooking process.
Hot stock can be added at just about any time, even just before serving.
Easy-peasy. You stick it into a casserole dish and bake it covered until it reaches at least 160F. You will need to baste it periodically with chicken broth since it will not be as naturally moist as stuffing cooked inside the bird. If you like a crisp top and edges, remove the cover for the last 20-30 minutes.The crunchy top is nice but the flavor is never as good when made outside the cavity.
Like many people, when I roast a chicken/turkey I make both "stuffing"(inside)and "dressing"(outside).