i want to know how fix stuffing that has too much salt.............
11/26/2015 - 8:38am
11/25/2015 - 5:13pm
Just read your tip on stuffing and whereas I have had trouble with dry dressing and appreciate the tip about adding stock, I will continue to cook my bird stuffed. The problem of dry breast has been solved by following a trick from The Joy of Cooking, and this is simply to cook the bird breast down. This afternoon I'm cooking a 35-lb turkey, and I'm getting ready for the juiciest breast meat you can imagine.
10/11/2015 - 10:50am
Stuffing not stuffed in your bird is LAME! It defeats the whole purpose of stuffing. Agree with what others have said, keep it simple and moist. It takes care of itself.
Premade stuffing from a box is also unimaginable.
Sorry Hilary, you are off the mark on this subject.
12/19/2014 - 3:43am
Cook your stuffing in your bird, but cook it INTELLIGENTLY to avoid food poisoning.
Stuff your turkey with your favorite stuffing mixture.
When your instant-read thermometer says that you have 25 to 30 degrees to go before your turkey is done, pull it from the oven.
Remove the stuffing from the cavity and place in an oven-proof/microwave-proof bowl.
Bird goes back into the oven to finish roasting.
Bowl of basted-in-the-bird stuffing goes into the oven to finish cooking to a safe temperature.
Everyone eats, and no one gets sick.
11/06/2014 - 9:14pm
use only homemade bread crumbs DO NOT USE STORE BOUGHT STUFFING MIX.
11/28/2013 - 3:34am
I have always cooked stuffing inside the bird....... I am 54 years old and breathing proof that this is BS... I and everyone else that have eaten my cooking and my dear mother's ALL 8 of us plus extended family have never been ill...
11/09/2013 - 6:08pm
My 4 Tips:
A) Stuff your bird. I completely disagree about not stuffing your turkey... you can taste the difference between stuffing that has absorbed all those wonderful turkey juices versus a side order of cooked bread n' broth... which by the way, means it's no longer stuffing... it's dressing. You CAN properly cook a bird and get the stuffing hot enough... timing and technique goes a long way.
B) The best tip for stuffing I've ever heard... keep it simple. Bread, onions, celery, butter.... you don't need to add fancy ingredients to make what is essentially the ultimate comfort food. It's like adding lobster to mac n' cheese... sure it tastes great, but it's completely unnecessary.
C) Stick with tradition... Maybe your family enjoys a particular fruit, or mushrooms, or sausage... but the minute you try to "shake things up" with something new will be forever remembered as the day you ruined Thanksgiving... Unless your whole family dislikes the stuffing they've been eating for years, you're not going to win over any fans by breaking tradition.
D) Don't expect to make it like "Mom's"... it's a simple rule that nothing that is cooked will ever taste exactly like your ancestors made it... maybe it's different ingredients, different preservatives, or maybe your families taste buds have just changed, but you'll never be able to recreate the past, only try your hardest to pay homage to it and hope that someday your grandkids will say the same about yours...
Granted there are some extremely skilled and gifted culinary artists out there that will prove my tips wrong, but I would say for 99% of normal folks out there... I wouldn't risk it.
11/04/2013 - 3:42pm
Stuffing taste much better when cooked IN the turkey. After the turkey is done, take the stuffing out and microwave before eating.