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Cooking Level: Intermediate

Living In: Taunton, Massachusetts, USA

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chicklet is asking: (4 answers)
Just curious. Do you stuff your bird with stuffing or do you cook stuffing separately? All my life I have had stuffing in the bird. Someone at work the other day said that you can get salmonella that way. Someone else said they always stuff the bird too. I've never heard of such a thing and as I said I've been eating it that way all my life and I'm still here. What do you do?

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Last updated: Nov. 18, 2012 3:58 am
Posted: Nov. 17, 2012 3:05 pm
Answered by: Marianne
Nov. 17, 2012 3:11 pm
I always stuff the bird. We've never gotten sick, but I do follow the rules of getting the stuffing out of the bird right away. In fact, I don't know anyone who has gotten salmonella from this. I must just be lucky!
Nov. 17, 2012 3:12 pm
Thanks Marianne. We been lucky too:)
Answered by: Cheryl's Cooking Now!
Nov. 17, 2012 3:13 pm
I have cooked my stuffing/dressing separate from the turkey. I've eaten it both ways. Never heard of this. What does that mean?
Nov. 17, 2012 3:22 pm
I've never heard of this but the girl at work said you're putting your stuffing into a raw turkey and raw meat carries salmonella but the stuffing cooks with the turkey so what's the problem right?
Nov. 17, 2012 3:25 pm
Always cook mine inside, and we are all still walking around.... never heard of that either. I usually make too much and make a small dish separate on the side.
Nov. 17, 2012 3:26 pm
We do the exact same thing misty.
Answered by: Mominator
Nov. 17, 2012 3:20 pm
I always cook the stuffing/dressing separately. I like to stuff the bird with chunks of onion, celery, carrots, herbs, sometimes fruit. I'm not sure if it makes a difference in the turkey meat, but I do it anyway.
Cheryl's Cooking Now!
Nov. 17, 2012 3:22 pm
I do the same Mominator!
gderr the dysfunctional
Nov. 17, 2012 3:22 pm
we make dressing separate.
Nov. 17, 2012 3:23 pm
As long as the dressing reaches 165 degrees it is safe. The FDA has more information if you are interested.
Nov. 17, 2012 3:28 pm
Thanks Marie.
Nov. 17, 2012 3:31 pm
I have been cooking td for 30 yrs. have always stuffed the bird. Always make the stuffing in the am just before putting it in the oven.Never had a problem. Unfortunately, do to age,health, etc,(there are 27 family members that I would have to cook for) I will not be doing it this year, but if I were, I would stuff the bird in the am, and roast. A blessed thanksgiving to all Carol
Nov. 17, 2012 3:37 pm
Alton Brown has a foolproof way to do it. He precooks the stuffing and then puts it into a cotton or muslin bag before inserting it into the turkey cavity.
Nov. 17, 2012 3:41 pm
always on the side
Nov. 17, 2012 3:49 pm
I like to put the stuffing under the skin. If you overstuff the cavity it tends to make the entire bird cook slower and it tends to discolor to an unappealing color. You should never stuff the bird the night before, especially if using eggs in the stuffing. As with the turkey, you should use a meat thermometer to make sure it reaches the correct internal temp when done.
Nov. 17, 2012 3:50 pm
.... and refrigerate leftovers within 2 hrs of the meal being over.
Linda (LMT)
Nov. 17, 2012 3:56 pm
I always made stuffing out and hubby likes stuffing in, so we make it in. Haven't had any problems. My understanding is to not stuff the bird with hot stuffing and not pack it.
Nov. 17, 2012 3:57 pm
hmmmm...never heard of stuffing between the meat and the skin. Interesting! And no problem refrigerating within 2 hours. The crew usually sucks that feast down in less than 20 minutes! Just doesn't seem right after all the prep.
Nov. 17, 2012 3:57 pm
I've always stuffed the bird with no problems. I follow safe practice though. When roasting a small chicken I will sometimes just stuff it with lemons and that gives it a nice taste.
Nov. 17, 2012 4:11 pm
Our family has always done the internal stuffing, too, going back to Grandparents. No, we never had an issue with salmonella and all those hundred of birds, but there is a minor "risk" involved, in that you have to put the stuffing in immediately before cooking and you need to cook it until the stuffing reaches 165 degrees. With the digital probes and such equipment readily available today for testing, and the better knowledge of cooks generally who can check with things like AR, there is little hazard. That being said, I doubt that it makes the bird taste any different, but I prefer the internal stuffing to the alternatives, but thats just me.
Answered by: Missouri Farm Wife
Nov. 17, 2012 4:29 pm
I have always followed the example of my grandmothers (farm wives and fantastic cooks) and stuffed the turkey / chicken. Yes, salmonella might be a possibility, but if you cook the bird to the proper temperature and remove stuffing right away, I don't see a problem.
Mark Farmer
Nov. 17, 2012 6:40 pm
If you don't follow the rules you can get salmonella. If you don't cook the turkey correctly you can get salmonella. Maybe your friend loves on the edge, here are the facts.
Mark Farmer
Nov. 17, 2012 6:41 pm
Oops typo "lives on the edge"
Nov. 18, 2012 3:04 am
came back to add: i always cook turkey with celery(the left over butt end- a whole onion and a quartered apple insude) then just trash them brfore service
Nov. 18, 2012 3:58 am
I agree with KingSparta, read the USDA website which has reliable/factual information about this subject. There are safe handling guidelines relating to eggs and raw meat one needs to follow. Avoid 'experimental' cooking methods and use a meat thermometer to tell when the food is done to the correct internal temp.
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