Turkey Stuffing Roll Ups - My Incredible Recipes (2024)

FAQs

Is it better to stuff the turkey or make the stuffing on the side? ›

Should I stuff my turkey? Stuffing cooked inside the turkey cavities is delicious, but it does slow down the cooking time and could be a potential health hazard if done incorrectly. For perfect no-worry results, opt for "dressing" instead – stuffing cooked alongside the bird instead of inside.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

When you place stuffing inside a turkey, it comes into contact with raw meat and juices that may contain harmful bacteria such as salmonella. For optimal food safety, the stuffing must reach a minimum temperature of at least 165 degrees Fahrenheit to kill any bacteria present.

Season the turkey cavity at both ends. Stuff some of the stuffing into the main cavity, but be careful not to pack it in - there must be enough space between the stuffing and breastbone to fit the handle of a wooden spoon. Stuff the smaller cavity at the neck end, again leaving a little space.

Onion, celery and carrot: These chopped vegetables are placed inside the cavity. These help to add flavor and also keep the turkey moist as they steam. Other vegetables you can use are squashes or peppers. Seasonings & Herbs: Salt, pepper, fresh rosemary and sage.

One advantage of not stuffing the turkey and baking the stuffing separately is the turkey will take less time to get fully cooked. A 12 to 14 pound stuffed turkey will take 3.5 to 4 hours to bake while an unstuffed bird will take 3 to 3.75 hours at 325 degrees Fahrenheit.

Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread.

Cornstarch. This is our binder! Cornstarch makes a great egg substitute in vegan baked goods. Turns out it's great for making an eggless stuffing as well!

Bacteria can survive in stuffing that has not reached 165 degrees that could then cause food poisoning. After removing the bird from the oven, wait for 20 minutes before taking the stuffing out of the turkey's cavity; it will cook a little more this way. Learn more about our editorial process.

Preheat oven to 350 degrees F or if you have a convection oven 325 degrees F convection roast mode. Spray a large roasting pan with non-stick spray. Evenly place the potatoes on the bottom of the pan. Place the turkey on top of the potatoes.

Is it better to cook a stuffed turkey at 325 or 350? ›

For the best results, our Test Kitchen recommends cooking a stuffed turkey at 325°F.

Harmful bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 °F possibly resulting in foodborne illness. Therefore, it is essential that you always use a food thermometer to check the temperature of the stuffing.

Stick with salt and pepper, put herbs like rosemary, thyme, and sage to work, or take spicy Cajun seasoning for a spin for some kick. Whatever blend you choose, spread it all over the turkey—on top, underneath, between the body and wings and legs, under the skin, and even in the cavity of the bird.

The safety concerns have to do with salmonella and other bacteria, which can come from eggs in the stuffing or from the interior surface of the turkey's cavity. If the bird is removed from the oven before the stuffing reaches 165°F, some bacteria could remain alive and make diners sick.

For whole turkeys it is generally not recommended to stuff the cavity of the turkey nowadays, as the extra cooking time required for the stuffing can cause the rest of the turkey to become overcooked and dry. Instead put the stuffing in dish and cook it separately.

As the turkey cooks, its juices drip onto the stuffing, infusing the bread and vegetables with extra flavor. Some people also think the practice yields a moister stuffing, while others "do it to save space in the oven," says Baker.