Serves: 5
Allow 1/2 cup stuffing per pound of poultry. Stuff the bird immediately before roasting, never in advance. Spoon the stuffing lightly into the bird’s cavity it will expand during roasting. Stuffing must reach an internal temperature of 165°F. to be safe.
Bake any remaining stuffing in a greased, covered casserole at 325°F. for 35 to 50 minutes or until thoroughly heated. (In fact, some cooks prefer to make all the stuffing this way, basting it with a little of the juices that run into the roasting pan for great flavor.)
After roasting, remove the stuffing at once and transfer it to a serving dish. Otherwise, the meat and the stuffing cool at different rates, which can create ideal conditions for growth of harmful bacteria.
This Cook's Note: Stuffing Tips recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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