I have TO stuff a BIRD.........which end do I use ????!
Answers: Fill all orifices...................If your giving it a stuffing, be thorough.
when you buy poultry at the store there's usually only one big hole where you can stuff things. take out all the gizzards and stuff like that first. then stuff it.
your fingers...don't do it with your toes.
the side with the hole
its BUM
The back end although you can also put some in the neck,however, the bird cooks better without stuffing and you can always cook the stuffing on the side. (if it's proper stuffing, that is)?
To the Rear dear girl .
The chook's butt end, the larger of the two.
its bumhole lol
Entirely depends on what you're stuffing it with - and if you're expecting to serve it with gravy or not.
Stuff the neck end. There is usually a flap of skin left at that end. Push the stuffing in and tie the flap of skin with cotton twine. Do not stuff the insides of any fowl, there are a lot of internal bacteria which may not be cooked fully if it is full of stuffing and then you will eat the uncooked bacteria.
LOL, it's the end that has a hole in it
it might be a bushy though
x
Make sure you give it a good plucking.
Come over and I'll demonstrate
Think of the bird's cavity as a garage. The door is open on one end; the other end has a small hole about 15" x 15". You need to get into the garage and it doesn't matter which opening you use. . .obviously, you would use the bigger hole.
If the bird is still frozen and has giblets inside, it might be hard to figure out which is the bigger hole; they appear to be a solid chunk. Thaw it for a couple of days in the refrigerator (safest); if you don't have time for that, use a sinkful of hot water; change it often because it cools down pretty fast. Once the outside of the bird is thawed, the inside is still one solid mass. You will need to work with it--pry with your fingers to remove the flap of fat and try to open a small crack between the bird and the giblets. Then run hot water into that crack, continuing to pry and wiggle the giblet mass. It takes awhile, but it can be done. Don't leave the bird to soak in the water, as it can breed bacteria.
If you can't figure out which end to work the giblets out of, work on both ends until you do. With the water continuing to thaw it, it won't take too long.
When I cook my turkey, I put dressing in the large hole (where it's innards used to be) and in the smaller area where it's head used to be. There is a nice flap where the neck used to be and it will hold a nice amount of dressing. I have always stuffed my bird and never never had a problem with anyone becoming ill. I rinse out the cavity well before filling it. I don't put egg in my dressing like some people do.