Cooking & Baking

It's just a savory but ultimately sad, lonely, and weird bread pudding that has nothing to do with the meat.

Despite what the germaphobes say, a rinsed, dried, and salted cavity is a perfectly acceptable container for stuffing. The rinsing and drying remove anything left by the meat packers and the salt kills any bacteria. A stuffed turkey especially, tends to retain more miisture since it isn't evaporating through that hollow cavity. Plus, the stuffing is flavored by the bird as it cooks inside.

I should mention that the stuffed bird needs to be rested for at least 20-30 minutes once it is outside the oven after the recommended cooking time is up and the meat thermometer agrees the bird is done.Cover it with foil and leave it be while potatoes are mashed and that godawful string bean and condensed mushroom soup mess Aunt Soandso insists on bringing since she thinks it's a tradition comes out of the oven, the canned fried onion on to partially crisped by residual heat. If you've never experience stuffing that has actually been stuffed, along with the meat it has been stiffed into, please consider it and may that bizarre bread pudding in the casserole dish be banioshed to really bead church suppers in places where Jello salads are till being served.

Here is a good guideline, scroll down for cooking times. The meat thermometer is to make sure. https://thetrashcanturkey.com/turkey-stuffing-in-bird-recipe/