To Stuff or Not To Stuff
I am going bleary-eyed reading about stuffing and the whys and whats of stuffing the bird or just baking separately.
Please tell me why or why not, as I'm in charge of the turkey. FOR THE VERY FIRST TIME.
I'm probably going to go with a basic, traditional stuffing since my family is a group of the pickiest eaters ever. (Which makes me sad since if I had my druthers I'd make a cornbread oyster stuffing. Que sera.)
It tastes soooo much better when cooked in the bird. You can also do some in a casserole for those who may prefer it that way. If you are worried about bacteria, pull the stuffing out when the bird first comes out of the oven. If the stuffing is under 165 degrees (it probably is unless you over cooked your turkey) then just cook it in the oven for the 1/2 hour or so the turkey is resting. Pull the bird when a thermometer in the thickest part of the thigh reads 160-165. It will rise 5-10 degrees as it sits. If you follow the guidelines to cook to 180, your turkey will be quite overcooked.