Stuffing, dressing, whatever you call it, here's how to put it in the bird.
- 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.
- Plan to use 3/4 c. stuffing for each pound of turkey.
- 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.
- To stuff the neck, first pack it loosely with stuffing.
- Pin the neck skin over the exposed stuffing with a skewer.
- Spoon stuffing loosely in the main body cavity.
- Cover exposed stuffing with a swatch of aluminum foil or a piece of bread.
- Roast the turkey according to the recipe of your choice, basting the stuffing with pan juices periodically.
- Place extra stuffing in a baking dish coated with cooking spray, cover and refrigerate until ready to bake, no more than eight hours.
- 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.
- After the turkey is done roasting, remove stuffing immediately and place in a bowl. Refrigerate leftovers.
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.