There are some of us who love turkey, but secretly believe that the best reason for cooking a turkey is the stuffing. The first reference to stuffing comes from the Ancient Romans, who wrote about stuffing made from grains, vegetables, herbs, and offal. And they would stuff anything: poultry, pork, rabbit, fish, even dormice! In tribute to those days of culinary excess, we are offered endless variations of what to add to your base of bread, rice, or corn bread to make the perfect stuffing.
Food experts now say that putting the stuffing right into the turkey cavity is unsafe – you can’t get the stuffing to a safe temperature without overcooking the meat. And let’s face it: a turkey cavity isn’t big enough for all the stuffing we’ll be eating at dinner (and leftovers – a layer of stuffing on a turkey sandwich takes it to another level). Here’s a safer way to cook stuffing.
Prepare the stuffing from your favourite recipe and place it into a greased casserole, or use a foil package for easy clean-up. If you want a bit of a flavour boost, sprinkle the stuffing with turkey drippings, chicken broth or stock. You can also make turkey broth by simmering some turkey pieces. Cover and bake at 325°F (160°C) for 1 to 1 1/2 hours; if you want a crisp top, uncover and bake another few minutes.
Our recipes also include cooking stuffing as a loaf, as balls, in muffin cups or in the slow cooker. Search our website for numerous recipes for stuffing.