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Non-Cattle Specific Topics
Recipes & Cooking
Stuffing or dressing?
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<blockquote data-quote="grannysoo" data-source="post: 608669" data-attributes="member: 6980"><p>Let's just see if I can stir up a hornets nest here.......</p><p></p><p>You should not put <strong>anything</strong> inside that bird! When you load the interior of the bird, you greatly reduce the ability for heat to enter the body cavity, making it take longer to cook. The longer you cook, the more you dry out the bird. </p><p></p><p>That being said, if it were only stuffing that you had to consider inside the bird, you would not have to have an internal temperature as high. However, the stuffing is not all that must be considered.</p><p></p><p>When cooking the bird, your stuffing is soaking up the juices and blood from the bird, and therefore must be cooked to 165 degrees (according to the USDA). By the time the stuffing has reached 165 degrees, the rest of the bird is overcooked.</p><p></p><p>Dressing should be made. Never stuffing. :cry2:</p></blockquote><p></p>
[QUOTE="grannysoo, post: 608669, member: 6980"] Let's just see if I can stir up a hornets nest here....... You should not put [b]anything[/b] inside that bird! When you load the interior of the bird, you greatly reduce the ability for heat to enter the body cavity, making it take longer to cook. The longer you cook, the more you dry out the bird. That being said, if it were only stuffing that you had to consider inside the bird, you would not have to have an internal temperature as high. However, the stuffing is not all that must be considered. When cooking the bird, your stuffing is soaking up the juices and blood from the bird, and therefore must be cooked to 165 degrees (according to the USDA). By the time the stuffing has reached 165 degrees, the rest of the bird is overcooked. Dressing should be made. Never stuffing. :cry2: [/QUOTE]
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