According to Health Canada, it is safe to cook stuffing inside the turkey providing it cooks to an internal temperature of 165F. You can check by inserting a meat thermometer into the centre of the stuffing while it is still in the turkey.
It’s important to know, however, that stuffing is moist, and because it’s pushed deep into the cavity of the bird, it is also the slowest part to heat up and begin to cook—leaving lots of opportunity for bacteria to grow. If you are stuffing your turkey, be sure to stuff your bird at the last possible minute just before roasting, with clean, just-washed hands.
Like so many of you, I grew up with stuffed turkeys and I am both for and against stuffing a turkey, depending on my mood that day. My favourite stuffing is still my Dad’s, and he both stuffs the turkey and makes extras in a casserole dish (or the slow cooker) and then mixes both kinds together before serving.
But let’s be honest, to stuff or not to stuff is not the biggest problem when it comes to stuffing. The real problem with stuffing is that there is never enough so be sure to make extras!
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