Question about stuffing
- Thread starter MigAce312
- Start date
Originally posted by: Zugzwang152
if you're not in a bind tomorrow, then do it then. the fresher the better
Guess i'll do it tonight..thanks
- Oct 10, 1999
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It all depends.
I clean the turkey inside and out and then do a salt rubdown inside. Bacteria don't survive salt.
Hayabusa Rider
Admin Emeritus & Elite Member
- Jan 26, 2000
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When I was growing up, my mother always cooked the stuffing in the bird and it tasted great. Nowaday's you hear about the bacteria that could be lurking around in the turkey and all....... is it a better idea to cook the stuffing in a casserole dish independant of the turkey?
I would say so...personally I've never had it cooked inside the turkey before. Always fine cooked in a casserole dish.
I prefer it in a casserole dish seperately because it guess nice and browned on the top, and besides you are supposed to let the turkey cool 20-30 minutes and in that time you can cook the stuffing seperately.. mmmmm mmmmmmmmm mmmmmmmmmmmmmmmmmmmmmmmmm
WTF?!?!?! Cooking the stuffing separately??? First it's mixing something in Guiness, and now this???
Seriously though... as long as you wash out the bird, and give it a nice rub with some salt, (I also use Tarragon and Marjoram) then it's not an issue.. Cube up your bread the night before (a little late now) and leave it in the fridge un covered, so that it's stiffens a bit. Add an egg, salt, pepper, onion and whatever else you like (Mushrooms, basil, oregano, and green peppers are what i use), let the hot onions cool, and stuff away....
(Envies the US for having Turkey Day on a Thursday.... Extra long weekend)
Seriously though... as long as you wash out the bird, and give it a nice rub with some salt, (I also use Tarragon and Marjoram) then it's not an issue.. Cube up your bread the night before (a little late now) and leave it in the fridge un covered, so that it's stiffens a bit. Add an egg, salt, pepper, onion and whatever else you like (Mushrooms, basil, oregano, and green peppers are what i use), let the hot onions cool, and stuff away....
(Envies the US for having Turkey Day on a Thursday.... Extra long weekend)
Chaotic42
Lifer
- Jun 15, 2001
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Originally posted by: blakeatwork
WTF?!?!?! Cooking the stuffing separately??? First it's mixing something in Guiness, and now this???
Seriously though... as long as you wash out the bird, and give it a nice rub with some salt, (I also use Tarragon and Marjoram) then it's not an issue.. Cube up your bread the night before (a little late now) and leave it in the fridge un covered, so that it's stiffens a bit. Add an egg, salt, pepper, onion and whatever else you like (Mushrooms, basil, oregano, and green peppers are what i use), let the hot onions cool, and stuff away....
(Envies the US for having Turkey Day on a Thursday.... Extra long weekend)
The problem is that by the time the stuffing is cooked, the bird is dry.
No, no... then you're not cooking it right...
the bread should be pre-heated when frying the onions, mushrooms, and peppers.. then throwing the sauteed items in the bread with an egg, and mixing well... it moistens the bread. It doesn't tyake that long for the stuffing to cook, particularly if you're cooking a large bird.. a 7.5 KG bird takes roughly 4-5 hours (if I recall correctly) at 160C. If the stuffing isn't cooked by then, then you used too much bread, or crammed it in too tightly, you do have to leave a little bit of room for air in the cavity..
Of course, if you prefer casserole style, that's up to you... but I've always had BIB style (baked in bird), and never have had an issue with it..
the bread should be pre-heated when frying the onions, mushrooms, and peppers.. then throwing the sauteed items in the bread with an egg, and mixing well... it moistens the bread. It doesn't tyake that long for the stuffing to cook, particularly if you're cooking a large bird.. a 7.5 KG bird takes roughly 4-5 hours (if I recall correctly) at 160C. If the stuffing isn't cooked by then, then you used too much bread, or crammed it in too tightly, you do have to leave a little bit of room for air in the cavity..
Of course, if you prefer casserole style, that's up to you... but I've always had BIB style (baked in bird), and never have had an issue with it..
- Oct 10, 1999
- 31,312
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WTF?
If it is the salt quote, then please explain. Salt kills bacteria on contact. Very few bacteria in the world can deal with direct contact in salt.
- Oct 10, 1999
- 31,312
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Oh I see. I don't mind either way. Personally I prefer to cook it seperately.
As for todays cooking shows: they get a big thumbs down. Most are just dumb. They try to make something that is way too compicated for the average person. My favourite cooking show was Carlos Cooks Italian. It was on TLC. That guy made great recipies with simplicity in mind.
Chaotic42
Lifer
- Jun 15, 2001
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That's why I like Good Eats. It's very simple, and it shows you ways to take everyday food and make it great by *explaining* why you do certain things. Like why you don't open the oven, or why you shouldn't squish hamburger patties with the spatula, and how to make sure that your fried foods aren't loaded with grease.
It's a great show. It comes on Food Network, if you get that.
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