Turkey & stuffing question?!
Answers: I have a raw turkey and already cooked stuffing. Should I still stuff my turkey with the cooked stuffing?
No. To great of a chance for salmonella or some other nasty bacteria. Cook the turkey and just reheat the stuffing later.
No, just add fruits or veggys to the cavity of the bird. Leave the stuffing out.
No, too much of a chance for bacteria growth. Besides stuffing doesn't add much flavor to the bird. You would be better stuffing it with a rough chop of carrots, celery, onion and garlic. I also like to add fresh sprigs of sage and thyme.
HOLIDAY STUFFED TURKEY
1/2 c. butter
1 (14 oz.) pkg. Pepperidge Farm Herb Seasoned cube stuffing
1 c. chopped onion
1 c. cooked wild rice
1/2 tsp. dried savory leaves, crushed
1 1/2 c. sliced mushrooms
1 (14 1/2 oz. can) chicken broth
1/2 tsp. ground nutmeg
2 c. cooked, chopped celery
14-16 lb. ready-to-stuff turkey, washed
Wash turkey under cold running water; remove giblets, neck, etc from inside and save for making broth for giblet gravy.
Stuffing:
In a large saucepan over medium heat, sauté mushrooms, celery and onion in butter with savory and nutmeg until tender. Remove from heat. Add stuffing, rice and broth. Mix well.
Spoon stuffing mixture into neck and body cavities lightly; do not compress. Skewer or sew opening closed with butcher's string. Tie legs together.
Place turkey breast side up on a rack in a roasting pan deep enough to allow up to 1 inch of juices to collect. Insert meat thermometer into thickest part of meat between breast and thigh, being careful not to touch bone (or use an instant thermometer).
Roast, uncovered, at 325°F for 4 hours or until internal temperature reaches 180°F and drumstick offers little resistance when moved.
Baste turkey occasionally with pan drippings or butter.
When skin turns golden, cover loosely with tent of aluminum foil, if desired.
Makes 8-10 servings.
if the turkey is rinised in cold water and dried thtoughly and the stuffing is cold (it always has to be cooled before stuffing in the turkey) it will be fine to stuff your turkey and bring both up to temperature together.
Roast Turkey with Stuffing and Gravy
1 small (8 to 10) pound turkey, thawed, rinsed and giblets removed
4 slices bacon
1 cup chopped onion
1 cup sliced celery
2 cups mushrooms
2 teaspoons celery seed
Butter
Salt and pepper
2 teaspoons ground sage
6 cups plain stuffing croutons, store bought
2 eggs, lightly beaten
1 cup water
In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool. All stuffing should be very cool to the touch before stuffing the turkey.
Preheat oven to 450 degrees.
Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure.
Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks.
Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat. Whisk flour mixture into simmering gravy. Season with salt and pepper.
hope these help. enjoy.
No, you will overcook it and it will be dry!