To stuff or not to stuff?

[MissCroft]

That is the question.

Whether 'tis nobler in the mind to suffer the slings and arrows of a dry bird or to take arms against a sea of troubles and by opposing, end them.

Some chefs argue that it's better to make the stuffing on the side because the bread sucks out the moisture from the turkey (or chicken). What do you think?

Any tips for a great stuffing/dressing? I like a lot of sage.

 

[massman]

That is the question.

Whether 'tis nobler in the mind to suffer the slings and arrows of a dry bird or to take arms against a sea troubles and by opposing, end them.

Some chefs argue that it's better to make the stuffing on the side because the bread sucks out the moisture from the turkey (or chicken). What do you think?

Any tips for a great stuffing/dressing? I like a lot of sage.

Stuffing on the side for sure. By the time you cook until the stuffing is up to a safe temp, you’ve over cooked the bird. If you want a Turkey taste to the stuffing use stock made from chicken bones and / or Turkey wing tips, neck +\- giblets

 

[massman]

Stuffing on the side for sure. By the time you cook until the stuffing is up to a safe temp, you’ve over cooked the bird. If you want a Turkey taste to the stuffing use stock made from chicken bones and / or Turkey wing tips, neck +\- giblets

The other beauty of an unstuffed bird is that it cooks much faster, especially if you use a convection oven.

 

[unassuming]

 

[MissCroft]

Stuffing on the side for sure. By the time you cook until the stuffing is up to a safe temp, you’ve over cooked the bird. If you want a Turkey taste to the stuffing use stock made from chicken bones and / or Turkey wing tips, neck +\- giblets

Thanks. I'm going to make it on the side with chicken stock.

 

[y2kmark]

That is the question.

Whether 'tis nobler in the mind to suffer the slings and arrows of a dry bird or to take arms against a sea of troubles and by opposing, end them.

Some chefs argue that it's better to make the stuffing on the side because the bread sucks out the moisture from the turkey (or chicken). What do you think?

Any tips for a great stuffing/dressing? I like a lot of sage.

Stuff a turkey and cook it right and the stuffing is actually better than the bird meat. Generous chopped onion and celery, slightly browned Pound of pork sausage (get it hot for the wild side, but I like the sage. Several loaves of stuffing bread and mix it all with the water from the giblets. Stuff both ends and cook it over a liquid under an aluminum tent. My Mom used to sew the bird up with a needle and thread, I use those little steel skewers. What is it, 15 min per pound and an extra half hour, whatever it's in the book...

 

[Ponderling]

We use a bread machine for most of our bread.

And a week ahead cook a sage bread.
And put frozen bird in fridge so will be fully thawed when time to cook it.

Slice and then dice the slices a few days after baking so resulting cubes go slightly stale.
That way when stuffing the bread does not go doughy by being easily squashed.

Then dice an onion, toss amongst the diced sage cubes and proceed to stuff the fully thawed bird.

I usually cook the bird a day ahead, pick it once cooled
Separate stuffing white and dark meat, separate liquid to later make gravy.
Bones and skin to a cleqn plastic bag to the garage to stay cold to make soup a few days after Christmas.

And then reheat dishes in corelle in microwave on day of meal.
That way the cook has a chance to enjoy the meal being served.

 

[bazokajoe]

Stuff that bird and cook it.

 

[angrymime666]

That is the question.

Whether 'tis nobler in the mind to suffer the slings and arrows of a dry bird or to take arms against a sea of troubles and by opposing, end them.

Some chefs argue that it's better to make the stuffing on the side because the bread sucks out the moisture from the turkey (or chicken). What do you think?

Any tips for a great stuffing/dressing? I like a lot of sage.

I like the drippings in my stuffing. Just a nicer flavor.

I use butter to keep it moist and flavorful. Celery, onion, sage savory and time.

 

[Ceiling Cat]

Some chefs argue that it's better to make the stuffing on the side because the bread sucks out the moisture from the turkey (or chicken). What do you think?

Why not make stuffing outside if it is just as good. If you have the broth from the turkey and you can separate the fat from the dripping you do not consume all the fat. If you do not then you can use chicken broth from the store.

If you do not fully cook your turkey you can be consuming salmonella absorbed by the stuffing.

 

[danmand]

Stuff the bird with apples.

 

[SciFi-Guy]

@MissCroft
The West Wing has addressed that topic.

 

[massman]

Why not make stuffing outside if it is just as good. If you have the broth from the turkey and you can separate the fat from the dripping you do not consume all the fat. If you do not then you can use chicken broth from the store.

If you do not fully cook your turkey you can be consuming salmonella absorbed by the stuffing.

Thanks. I'm going to make it on the side with chicken stock.

Definitely worth enriching your chicken stock with the wing tips and neck to add a bit deeper turkeyish flavour. I’ll use a litre or more of chicken stock, simmer the neck (cut into pieces) and wing tips in it for an hour or more. Add some dried mushrooms to up the umami flavour more if you like. Use part for stuffing and part as a base for your gravy. You can add some of that to your stuffing before you bake it, and the rest is you reduce a bit more, deglaze your Turkey roasting pan with it (add a bit of wine if you like)

 

[wigglee]

gotta be inside and try something different, like a saffron recipe...delish

 

[jerbear15]

Stuffing on the side for sure. By the time you cook until the stuffing is up to a safe temp, you’ve over cooked the bird. If you want a Turkey taste to the stuffing use stock made from chicken bones and / or Turkey wing tips, neck +\- giblets

Cook it at a lower temp. It takes longer but it's worth the wait.

 

[MissCroft]

Thanks for the tips!