Stuffing cooked inside the bird has the ultimate flavor, but an unstuffed bird cooks more quickly. When stuffing your turkey, be sure to use a meat thermometer to assure that a safe internal temperature of 165°F is reached. Mix wet and dry ingredients and stuff loosely just prior to roasting. Do not mix ingredients or stuff the bird ahead of time.
To save time and ensure safe, complete cooking without the risk of overcooking your turkey, bake your stuffing in a covered casserole, not inside the bird.
Below is our recipe for a good basic stuffing. For even more great recipes, be sure to visit our recipe center. You'll find more ways to stuff our birds, as well as marinades, quick and easy meals and much more.
Good Old-Fashioned Stuffing
Bake covered at 325°F for 30 minutes. Uncover; bake 10 minutes longer. Drizzle with fully cooked juices from the turkey-roasting pan for additional flavor and moistness. Makes 8-10 cups stuffing after baking.
Use 1/2-3/4 cup stuffing per pound of bird weight; stuff neck and body cavities looselystuffing will expand as it cooks.