Stuffing a Turkey

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Stuffing, dressing, whatever you call it, here's how to put it in the bird.

Steps:

1. Prepare your desired stuffing from scratch, or prepare a packaged bread stuffing mix according to box directions. The stuffing should be warm when you are ready to put it in the bird.
2. Plan to use 3/4 c. stuffing for each pound of turkey.
3. Remove the packet of giblets from the main cavity of the bird and set aside if you wish to make gravy. If not, toss it.
4. To stuff the neck, first pack it loosely with stuffing.
5. Pin the neck skin over the exposed stuffing with a skewer.
6. Spoon stuffing loosely in the main body cavity.
7. Cover exposed stuffing with a swatch of aluminum foil or a piece of bread.
8. Roast the turkey according to the recipe of your choice, basting the stuffing with pan juices periodically.
9. Place extra stuffing in a baking dish coated with cooking spray, cover and refrigerate until ready to bake, no more than eight hours.
10. Pour 1/2 c. turkey or chicken stock over the extra stuffing and bake at 350 degrees F for 30 to 45 minutes covered with foil. For a crispy crust remove foil and dot with butter for the last 20 minutes.
11. After the turkey is done roasting, remove stuffing immediately and place in a bowl. Refrigerate leftovers.

Warnings:
Always stuff a bird just before roasting. The stuffing should be warm, not cold, when you pack it in the bird; otherwise the roasting time will be incresed.
Don't overstuff the turkey, because the stuffing will expand as the bird roasts.