Stuffed turkey is a Thanksgiving classic, Marta Stewart has a tip for better stuffing. We share several recommendations to prepare this meal with better texture and safely.
Stuffed turkey is one of the most popular preparations on the Thanksgiving table in the United States. Marta Stewart has a tip for preparing the stuffing that may be helpful for foodies.
According to Mashed, Martha Stewart’s trick to a good stuffing is to dry the small pieces of bread in the oven the day before you make the dish.
Stewart also prefers the bread to be broken by hand for a more rustic look.
Baking the bread allows you to make a filling with a better texture. By removing moisture the bread can retain its shape without becoming too soggy when baked with the other ingredients.
The advice to dry your bread is also endorsed by The Pioneer Woman. She advises making the cornbread (especially used in the South) a day or two before Thanksgiving. Whether it’s white, corn, Italian or French bread, the bread must be completely dry.
The stuffing should be moist, not dry, as heat destroys bacteria in a moist environment. The dry and wet ingredients for the filling can be prepared ahead of time and chilled.
The wet and dry ingredients are mixed together just before the mixture is placed in the cavity of the bird.
How to Cook Turkey Stuffing Safely
Prepared stuffing should be cooked immediately or frozen. If it will be used the same day it was prepared, it must be done within a maximum period of 2 hours; you can also cool it in shallow containers and refrigerate it.
Since the stuffing is in the middle of the bird, it takes longer to cook. When the stuffing reaches the right temperature, the turkey meat is overcooked. Cooking the stuffing separately is a safer option.
The Food and Drug Administration (FDA) states that whether cooked inside the bird or separately, any stuffing or dressing must be cooked to at least 165° F.
You should not compress the stuffing inside the turkey. Use about 3/4 cup of stuffing for every pound of turkey.