Stuffing is undoubtedly a Thanksgiving essential. And while recipes may vary, just about everyone features stuffing as part of their annual feast. Although it seems like a simple difference, there is one among Thanksgiving cooks: those who choose to stuff their turkeys and those whose stuffing recipes say to bake the Thanksgiving staple in a casserole dish instead. How come they don’t agree? Part of the reason is tradition and regional differences. For example, in the South, stuffing is baked outside the bird and is often called “dressing” instead of “stuffing.”
But there are also culinary and safety arguments behind each position. There are safety concerns about salmonella and other bacteria that can come from eggs in the stuffing or from the inside of the turkey. If you take the bird out of the oven before the stuffing reaches 165°F, some bacteria could still be alive and make people sick. Getting the stuffing to 165°F is harder than it looks. The heat from the oven has to work its way to the middle of the bird, which can take a while. By that time, the outside breast meat may already be overcooked and dry.
This is why many experts say to bake the stuffing outside of the bird, where it can be cooked quickly to 165°F and is less likely to hold bacteria. But many people who grew up eating stuffing from inside the turkey think it’s dry and bland when it’s baked in a casserole dish without the turkey’s juices.
Luckily, whichever method you prefer, there are ways to get around the problems. If you want to bake the stuffing with the bird, add 1/4 to 1/2 cup of extra stock and mix it in before putting it in the oven. This will replace the extra moisture and flavor the turkey would have provided. Using a rich, flavorful homemade stock will also go a long way toward providing that indescribable roast-turkey-ness.
There are a few safety steps you should take if you still want to cook the stuffing inside the bird. First, do not stuff your turkey until right before it goes in the oven. If you have a lot to do on Thanksgiving, you might want to stuff the bird the night before, put it in the fridge, and then just bake it in the morning. Bacteria will be able to grow easily because the moist stuffing, which is probably still warm from the vegetables and stock, will be in the fridge for hours before it drops below the “danger zone,” which is the temp range where bacteria can grow. This will allow any bacteria present, already thriving in the moist conditions, to multiply like crazy. Once the stuffing finally cools down, they wont be killed—theyll just stop multiplying as quickly. Then, when the turkey goes into the oven, it will take a long time for the stuffing to heat up because it was cold from the fridge. This means that it will spend hours in the danger zone again.
You can avoid this dangerous step by cooking the vegetables for the stuffing the night before. Just don’t mix them with the eggs, bread, and stock. (Even if you don’t stuff the bird, bacteria can still grow as you mix the wet ingredients with the bread. ) In the morning, heat the stock and mix it with the other stuffing ingredients. Then, stuff the bird right away and roast it. The stuffing will spend as little time as possible in the “danger zone” if you use warm stuffing and put the turkey in the oven right away.
Finally, when the bird is done, take the temperature of the stuffing as well as the meat. Bacteria can’t live above 165°F, so most recipes say to use a probe thermometer to make sure the thigh is at this temperature before taking the turkey out of the oven. Some cooks like to take the birds out of the oven at 150°F, thinking that the temperature will rise to 165°F while the meat rests. If you buy an organic or heritage turkey, which is less likely to have bacteria, this is a safer way to do it. For more on this debate, see our complete turkey primer. ).
However, just because the thigh meat has reached 165°F doesnt mean the stuffing has, too. So, be sure to insert your thermometer into the very center of the cavity as well. Put the stuffing in a bowl and heat it in the microwave until it reaches 165°F. This is a tip that Rodgers gave in his turkey recipe if the bird is done but the stuffing isn’t. This will allow you to have moist, not overcooked meat and safe stuffing at the same time.
Come Thanksgiving, a beautifully bronzed turkey stuffed with savory bread stuffing makes a dramatic centerpiece for the holiday table For many families, it just doesn’t feel like Thanksgiving without their famous stuffing cooked inside the turkey However, the safety of stuffing poultry has become a hot topic, with the USDA advising against the practice. Should you listen to them or carry on your time-honored tradition? Let’s take a closer look at the potential risks and how to reduce them.
Why Do People Stuff Turkeys in the First Place?
Before examining the safety issues, it helps to understand the reasons why stuffing turkey became such a cherished part of the Thanksgiving tradition:
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Flavor – As the stuffing cooks, the turkey juices drip down adding moistness and turkey taste Stuffing baked alone can be drier and lack that signature flavor.
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Space – Fitting all those side dishes in the oven is easier with the stuffing inside the turkey instead of another baking dish.
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Presentation – A stuffed turkey just looks so impressive and “Thanksgiving-y” as the table centerpiece.
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Tradition – For generations, stuffing the bird was just part of Thanksgiving. Many carry on the custom out of nostalgia.
What Are the Safety Concerns Around Stuffing?
So why does the USDA recommend against stuffing poultry? There are a few potential food safety issues:
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Undercooking – The stuffing is in the center of the turkey, taking longer to reach the 165°F safe temperature. If the turkey is removed too soon, bacteria in the stuffing can survive.
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Overcooking – Cooking the stuffing to 165°F usually overcooks the turkey breast meat.
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Cross-contamination – Bacteria from the raw turkey can transfer to the stuffing. The warm moist stuffing also encourages rapid bacterial growth.
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Allergens – Guests with food allergies may consume stuffing cooked inside the turkey by accident.
Tips to Reduce Risks of Stuffing Turkey
While skipping stuffing altogether is safest, die-hard stuffing fans can reduce risks with these tips:
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Stuff right before cooking, never the night before.
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Use a food-safe thermometer to ensure the stuffing reaches 165°F.
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Limit stuffing to 3/4 cup per pound of turkey. Overstuffing slows cooking.
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Cook at 325°F or higher to heat stuffing faster.
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Remove stuffing promptly after cooking and bake separately if under 165°F.
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Use cooked ingredients like sautéed celery and onions. Avoid raw meats/eggs.
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Replace some liquid with broth when baking stuffing solo to boost flavor.
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Alert guests with allergies to avoid consuming stuffing.
Safer Alternatives to Turkey Stuffing
For those looking to eliminate the risks of stuffing altogether, here are some safer ways to enjoy those flavors:
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Bake in casserole dish – Cook as a side in turkey or chicken broth for great taste without the risks.
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Microwave if undercooked – Immediately microwave removed stuffing to finish cooking if not 165°F.
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Cook in muffin tins – Dividing stuffing into individual portions speeds cooking.
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Stuff vegetables – Try baking stuffing in hollowed oranges, tomatoes, squash or peppers instead.
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Make dressing – Sauté the bread cubes in butter before mixing for delicious results.
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Use new bases – Consider rice, quinoa or cauliflower instead of bread as the stuffing base.
The Final Verdict on Turkey Stuffing Safety
When it comes to stuffing poultry, food safety experts agree that cooking the stuffing entirely separately is the safest practice. However, with proper precautions it’s possible for traditionalists to minimize risks of their time-honored stuffed turkey. Using a thermometer and limiting amounts is key. For optimal safety, do just a lightly stuffed turkey for presentation purposes, and bake the rest of the stuffing separately. This allows you to balance both tradition and sound food safety practices, so you can focus on enjoying time with loved ones, not worrying about bacteria in the stuffing.
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Is it Safe to Put Stuffing Inside A Turkey?
FAQ
Is it better to put stuffing inside turkey?
What were the risks of cooking the stuffing inside the turkey?
Can you leave stuffing in uncooked turkey?
What are the possible risks of stuffing poultry?
Can you put stuffing over a Turkey?
If you choose to bake your stuffing alongside the bird, drizzle 1/4 to 1/2 a cup of extra stock over it before it goes in the oven. This will replace the extra moisture and flavor the turkey would have provided. Using a rich, flavorful homemade stock will also go a long way toward providing that indescribable roast-turkey-ness.
Is stuffing a Turkey safe?
Not necessarily. Sure, a stuffed turkey might look wonderfully festive coming out of the oven, but it could pose a health risk to your hungry guests. Ahead, learn why stuffing a turkey can be unsafe, plus ways to do it properly. Before diving into the dos and don’ts of stuffing turkey, it’s worth acknowledging why people do it in the first place.
Should I buy a Turkey pre stuffed?
Don’t buy a turkey pre-stuffed unless it’s been packed under USDA safety guidelines. Stuff the turkey loosely and cook immediately after stuffing. A moist environment cooks off bacteria better than a dry one and cooking immediately reduces the time for food-borne pathogens to multiply. Only stuff a small or medium bird.
Should you stuff a Turkey in the oven?
After all, when you’ve got dishes like green bean casserole and pumpkin pie on the menu, every bit of oven space is prime real estate. Despite the benefits of stuffing a turkey, it’s not a safe practice, says Baker.
Should you stuff a whole Turkey for Thanksgiving?
Here’s an important Thanksgiving food safety tip that will surprise many: USDA doesn’t recommend stuffing a whole turkey. The practice increases the risk of cross-contamination and takes the turkey longer to cook. Cook stuffing separately instead. But if you decide to stuff your turkey, we recommend the following:
How much stuffing should you put in a Turkey?
If eggs are needed, use pasteurized eggs,” says Baker. “The stuffing should be added immediately before cooking [the turkey],” says Baker. Avoid overstuffing the neck and body cavities and use about 3/4 cup of stuffing per pound of turkey. “For example, no more than 15 cups of stuffing should be used in a 20-pound bird,” she says.