<p>Thanks; I’ll let you know.</p>
<p>Our stuffing has to be outside the bird as we are cooking two turkey breasts. No place for the stuffing! But what recipe- too many good choices!</p>
<p>IS it too late to throw my recipe in the ring?? From Betty Crocker, an oldie but a goodie:</p>
<p>Stuffing</p>
<p>¾ cup minced onion
1½ cups chopped celery (stalks and leaves)
1 cup butter or margarine
9 cups corn bread cubes
2 teaspoons salt
1½ teaspoons crushed sage leaves
1 teaspoon thyme leaves
½ teaspoon pepper</p>
<p>In large skillet, cook and stir onion and celery in butter until onion is tender. Stir in about 1/3 of the bread cubes. Turn into a deep bowl. Add remaining ingredients and toss. You are supposed to stuff the turkey with this, but I never have. I just put this in a big pan and pour some turkey juice on it. You can also use chicken broth. I don’t use a LOT of juice because we like our dressing drier rather than real squishy.</p>
<p>Another vote for stuffing the bird. We line the cavity with cheesecloth before spooning in the stuffing. Then we can just use the cheesecloth sticking out of the turkey’s nether end to yank out all of the stuffing after roasting.</p>
<p>I used to stuff inside the bird AND out–DH loves stuffing so I made lots. But I’ve discovered if you “baste” the stuffing with the pan drippings it’s way better than if you cook it inside the bird. So now the cavity of the bird gets herb branches and the stuffing is cooked outside the bird.</p>
<p>dmd77, you can also put stuffing between the skin (gently loosened) and the meat for even more stuffing goodness. As a bonus, you get extra-crispy skin.</p>
<p>SlitheyTove–that is brilliant. Definitely goes into this year’s plan. Thanks.</p>
<p>I love my stuffing simple. Youdon’tsay’s recipe is my favorite. Another fan for stuffing done in the turkey. The casserole is just not the same.</p>
<p>Gluten free stuffing? I’d think corn bread made with only corn meal, no flour would work just fine. Let me know if you need the recipe. My gluten free friend loves it. Cubed, add usual additives. Onion, seasoning, celery, sausage. I’d like to use rice as stuffing, as I love rice, with a little wild rice added. But some would not approve around here. </p>
<p>We use turkey sausage, which may have a modicum less fat. I bake inside the bird and out. </p>
<p>My veggie daughters love stuffing, and I bake it as a casserole for them with veggie frozen sausage crumbles, dried cranberries, veggie broth, etc.</p>
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<p>I wonder how common this really is. I’ve been eating stuffing out of the bird for most of my 40+ years and have never gotten sick, have never known anyone who got sick.</p>
<p>My Mom always made a separate casserole dish of stuffing because we had a large nuclear family (6 kids) and we would run out if just depending on the stuffing from the turkey. The casserole dish stuffing was okay, but nowhere near as good as the “real” stuffing.</p>
<p>We also had oyster stuffing. My husband’s family (East Texas) always has cornbread stuffing. I’ve learned to love both.</p>
<p>I really can’t imagine having Stove Top for Thanksgiving. That would be the equivalent of boxed flaked mashed potatoes. I guess I’m a stuffing snob, lol</p>
<p>slitheytove…I also stuff under the skin but not with dressing. I make a mixture of herb butter and then gently loosen skin and rub the herb butter between meat and skin. Wonderful!</p>
<p>I let my mind wander sometimes.
I first read your thread leadin as “stuffing the dress”. Guessing that you were parsing.</p>
<p>If I eat all these kinds of stuffing, I will be stuffing the dress!</p>
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<p>It’s not a problem at all as long as you cook the stuffing to a proper internal temperature and don’t do something stupid like stuff the bird the night before with warm stuffing and then let it sit overnight before cooking. Or leave the stuffing in the bird out on the counter for hours.</p>
<p>I stuff the bird immediately before putting it on the fire. Literally stuff it, truss it, and start it cooking. I use a themometer to make sure the stuffing is thoroughly cooked – at least 165 degrees. Then, remove all the stuffing from the bird. I actually mix the very moist bird stuffing with the dry “extra stuffing” cooked separately.</p>
<p>NorthMinnesota, I do the same thing with herb butter. Well, since we keep kosher, it’s with herbs and margarine, which is probably not quite as delectable, but it does make incredibly moist and flavorful meat. Roast chicken is one of the world’s great comfort foods.</p>
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<p>What a great idea!</p>
<p>Mixing the stuffings-- That IS a good idea!</p>
<p>I’ll go out on a limb here, and admit I also never use a thermometer–nor did, I think, my mom ever, and we’ve still managed not to poison anyone. We Garlanders really do live dangerously! :)</p>
<p>onward, glad you asked this, I am definitely open to a better recipe,
than the one from the bag of “soft” cubed bread squares I use each year. Thanks to all who are posting.</p>
<p>The mixed stuffing is actually better than the sum of the parts, with just the right texture and flavor, IMO. </p>
<p>I roast the turkey on a spit in a large outdoor cooker. Because there is usually sleet, freezing rain, or snow, I have a remote thermometer that lets me monitor the fire and, towards the end, the temperature of the bird from inside the warm confines of the kitchen. That’s how I got into using themometers, having not killed anyone with stuffed turkey for many years without one. If you wait for the Butterball pop-up plastic thingy to pop, you will have no worries about food poisoning! Those things pop at about 185 degrees; when the turkey and everything in it is comprehensively cooked!</p>
<p>The bigger risk with turkeys is the ease with which you can lather your kitchen in raw poultry juice during the whole unthawing, stuffing, trussing, process. I’m a real stickler for that.</p>
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<p>Is the turkey overcooked if you wait for the button to pop up?</p>