Will you be stuffing your turkey this year?!
Are you going to stuff your turkey this year!? My grandmothers, mother, and myself have be stuffing our turkeys for generations!. Just wondering what the big deal is (if you know proper food handling), then why are people so hesitant to stuff their turkey!?Www@FoodAQ@Com
Answers:
It is not a proper Thanksgiving if the bird isn't stuffed!. Plus we put tons of extra stuffing in pans to bake as well!.
I'm just not sure how mankind has existed these thousands of years with all the crap we're NOT supposed to do these days!. I think we are from a generation of wimpsWww@FoodAQ@Com
I'm just not sure how mankind has existed these thousands of years with all the crap we're NOT supposed to do these days!. I think we are from a generation of wimpsWww@FoodAQ@Com
Nope!. Never have trusted stuffing in a turkey!. Raw poultry can contain disease causing bacteria such as Campylobacter and Salmonella!. When a raw turkey is stuffed, the bacteria from the turkey may be transferred to the stuffing!. Because the stuffing is located inside the turkey, extra cooking time is required for the stuffing to reach the appropriate temperature which is 165° F to kill harmful bacteria!. also remember that "Pop-up" thermometers that come with some turkeys only measure the temperature of the turkey, not the stuffing!.
I use Paula Deen's recipe!. It is foolproof and turns out perfect every time!.
Southern Corn Bread Stuffing
* Corn Bread, recipe follows
* 7 slices oven dried white bread
* 1 sleeve saltine crackers
* 2 cup celery, chopped
* 1 large onion, chopped
* 8 tablespoon butter
* 7 cup stock, reserved from hen
* 1 teaspoon salt
* 1 teaspoon sage (optional)
* 1 tablespoon poultry seasoning (optional)
* 5 eggs, beaten
Preheat oven to 350 degrees!.
In a large bowl, combine crumbled corn bread, dried white bread slices, and saltines, and mix together and set aside!.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes!. Pour sautéed mixture over corn bread mixture!. Add the stock, mix well, taste, and add salt, pepper, sage, poultry seasoning, and mix well!. Add beaten eggs and mix well!. Reserve two heaping tablespoons of this mixture for the giblet gravy!. Pour mixture into a greased pan!. Place bird on top of the mixture and bake until dressing is done, about 45 minutes!. If hen browns too quickly, cover with foil!.
Serve with turkey as a side dish!.
Yield: 6 to 8 servings
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F!. Combine all ingredients and mix well!. Pour batter into a greased shallow baking dish!. Bake for approximately 20 to 25 minutes!. Remove from oven and let cool!. To serve, cut into desired squares and serve with butter!.
Yield: 6 to 8 servingsWww@FoodAQ@Com
I use Paula Deen's recipe!. It is foolproof and turns out perfect every time!.
Southern Corn Bread Stuffing
* Corn Bread, recipe follows
* 7 slices oven dried white bread
* 1 sleeve saltine crackers
* 2 cup celery, chopped
* 1 large onion, chopped
* 8 tablespoon butter
* 7 cup stock, reserved from hen
* 1 teaspoon salt
* 1 teaspoon sage (optional)
* 1 tablespoon poultry seasoning (optional)
* 5 eggs, beaten
Preheat oven to 350 degrees!.
In a large bowl, combine crumbled corn bread, dried white bread slices, and saltines, and mix together and set aside!.
In a large skillet, saute the chopped celery and onion in butter until transparent, approximately 5 to 10 minutes!. Pour sautéed mixture over corn bread mixture!. Add the stock, mix well, taste, and add salt, pepper, sage, poultry seasoning, and mix well!. Add beaten eggs and mix well!. Reserve two heaping tablespoons of this mixture for the giblet gravy!. Pour mixture into a greased pan!. Place bird on top of the mixture and bake until dressing is done, about 45 minutes!. If hen browns too quickly, cover with foil!.
Serve with turkey as a side dish!.
Yield: 6 to 8 servings
Cornbread:
1 cup self-rising cornmeal
1/2 cup self-rising flour
3/4 cup buttermilk
2 eggs
2 tablespoons vegetable oil
Preheat oven to 350 degrees F!. Combine all ingredients and mix well!. Pour batter into a greased shallow baking dish!. Bake for approximately 20 to 25 minutes!. Remove from oven and let cool!. To serve, cut into desired squares and serve with butter!.
Yield: 6 to 8 servingsWww@FoodAQ@Com
I never stuff the bird!. Not for health reasons, I make 3 different types of stuffing, (sausage, cornbread, & oyster!.) All are made ahead of the event & frozen!. That way I have room in the oven for the bird & the yams!. I do place celery, carrots, & oranges in the cavity for flavor!. Those are discarded at the end of the cooking process!. If you do stuff the bird make sure the center gets hot enough to destroy any annoying little bugs that happen to hitch a ride from the bird!.Www@FoodAQ@Com
Stuffing tastes better when you stuff it in the turkey!.
The problem is that the heat is not distributed properly through the hole when you stuff it so it is hard to kill bacteria that might be inside of it!.
Can't wait for Thanksgiving- Turkey, Mashed Potatoes, Stuffing, Cranberry Sauce, Green Bean Casserole etc!.--- YUM!Www@FoodAQ@Com
The problem is that the heat is not distributed properly through the hole when you stuff it so it is hard to kill bacteria that might be inside of it!.
Can't wait for Thanksgiving- Turkey, Mashed Potatoes, Stuffing, Cranberry Sauce, Green Bean Casserole etc!.--- YUM!Www@FoodAQ@Com
I used to stuff the turkey with traditional stuffing, but not the past few years!. Not because of the 'scares', but because I've been stuffing it with onion, celery, lemon halves, garlic and fresh rosemary!. It's a lemon-garlic glazed turkey!. The real stuffing is on the side now!. Until I change my mind some year!. :)Www@FoodAQ@Com
It's only a few of us (my daughter is pescatarian), so I get a big turkey breast and have it butterflied!. Fill it with my own stuffing, then roll it up and tie it!. It gets sliced jelly-roll style and is so pretty on the platter!.!.!. not to mention delicious! I agree with what someone else said!. If I were having the whole bird, it isn't Thanksgiving without stuffing the turkey!.Www@FoodAQ@Com
forget the hype!. how many years as tradition have people stuffed turkeys and come out fine!. years i mean years!. they are afraid of good ol salmonella which is gotta be well crap since if we have been doing it for years and i have never gotten sick!. of course you thaw turkey in the fridge for a few days and wash it with cold water!.!.!.removing the innards of course!.!.!.hand washing etc!.Www@FoodAQ@Com
I have never stuffed my bird!. I put a combination of carrots, celery, onions, garlic, etc in the cavity of the turkey to help flavor the broth, which I then use to make the gravy!.Www@FoodAQ@Com
Stuffing the bird is fine, just don't eat the stuffing because it may not reach the proper temperature to kill salmonella!.!.!.!.stuff the bird, and make extra dressing to serve on the side!.Www@FoodAQ@Com
I never have cared for stuffing the bird, personally!. I usually make 2 large pans of dressing!.Www@FoodAQ@Com
Absolutely! The stuffing just isn't any good cooked outside of the bird!Www@FoodAQ@Com
Yes, I will and love it!
I grew up in europe (about 5 years I am in US) and stuff turkey there too!. I love thanksgivingWww@FoodAQ@Com
I grew up in europe (about 5 years I am in US) and stuff turkey there too!. I love thanksgivingWww@FoodAQ@Com