To keep the stuffing
in the turkey or to close the neck and body cavities of an unstuffed bird (season inside cavities with seasoned salt and pepper, and pieces of onions and celery, if desired), fold the neck skin over the back skin and fasten with a skewer, trussing pins or toothpicks; then tuck wing tips under.
Remove the cooked stuffing
from the turkey and serve it separately.
Raffy's Turkey Sausage and Chestnut Stuffing
- Apples, onions and cranberries are among the ingredients in this unique and flavorful stuffing
Always wash hands with warm water and soap for 20 seconds before and after handling ingredients for stuffing
such as sausage, giblets, shellfish, vegetables, bread, rice, pasta and fruits.
Remove the turkey from the oven when the thigh meat reaches an internal temperature of 175 to 180 degrees F (insert instant-read thermometer in the thickest part of the muscle, not touching the bone) and the breast and stuffing
reach 165 degrees F.
Thanksgiving recipes for stuffing
and dressing on FoodNetwork.
Made in the USA of 100% culinary grade woven cheesecloth, Reynolds[R] Stuffing
Sacks eliminate the last-minute mess of removing stuffing
from the turkey cavities.
option is Steve's delicious mortadella mousse, which goes together in a jiffy in a food processor.
For optimum safety and uniform doneness, food professionals recommend cooking the stuffing
outside the bird.
Roasted Turkey Breast, one Banquet-size Mashed Potatoes, one Banquet-size Gravy, one Banquet-size Fresh Vegetable Stuffing
, one Banquet-size Cranberry Walnut Relish, one pie (apple or pumpkin) and one Cornbread Loaf, a six-person serving.
Food professionals advise against stuffing
the turkey for safety reasons.
Mash bread and butter together with your hands until bread is soft and textured like stuffing