Instructions: If you stuff your bird, follow these safety tips

TO STUFF or not to stuff? That is a question only you can answer. For the stuffers out there, here are some safety tips:

Stuff the turkey just before roasting, not the night before.

Use 1/2 cup stuffing per pound for turkeys weighing up to 10 pounds.

For
turkeys weighing more than 10 pounds, use 3/4 cup stuffing per pound.

Stuff both cavities loosely. Stuff the neck cavity first, then turn the wings back to hold neck skin in place or skewer if skin is too short; stuff
body cavity, but there is no need to truss or skewer it closed.

The stuffing should be moist, rather than dry, since heat destroys bacteria more rapidly in a wet environment.

The bird is done when an instant-read thermometer registers 180 degrees in the thigh, 165 degrees in the stuffing.

Allow the bird to stand for 20 minutes after it is removed from the oven
before carving. This allows the internal temperature of the stuffing to continue to rise and also makes it easier for the bird to be carved.

This bread stuffing flavored with fruit and toasted nuts is wonderful with the Thanksgiving turkey and with roast chicken. Baking the stuffing in a casserole is also a good way to include it in a vegetarian menu.

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