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Playing Safe with Stuffing




Source of Recipe


Internet


List of Ingredients




For years, roast turkey meant stuffed turkey. Then, health concerns arose about whether or not stuffed birds were safe. While these concerns are real, they shouldn't affect sensible cooks who are familiar with common food safety practice.
Just follow these simple rules:

Stuffing should always be cooked to at least 160° F in order to kill any potentially harmful bacteria. When the turkey is done, insert the meat thermometer deep into the center of the body cavity to check the temperature of the stuffing. If it isn't at least 160° F, scoop the stuffing out of the cavity and transfer to a casserole. Cover and bake at 350° F until the stuffing reaches 160° F.

Always prepare your stuffing just before filling and roasting the bird. Never stuff a bird the night before roasting, as the turkey cavity provides the warm, moist environment that encourages bacterial growth. To save time on Thanksgiving morning, prepared the stuffing ingredients the night before--chop the vegetables, toast the nuts, and so on--and store them in self-sealing plastic bags in the refrigerator. If you are really pressed for time, you can cook, cool, and refrigerate the seasoning meat and vegetables the night before. But, reheat them thoroughly in a large nonstick skillet before adding to the bread or grains.

The stuffing should be warm when placed in the turkey. An ice-cold stuffing may not cook to 160° F by the time the turkey is ready.

Never mix raw meat or vegetables into a stuffing. All meat and vegetables should be thoroughly cooked.

Before serving the stuffing, remove it from the turkey and place in a serving bowl.. Do not allow the turkey or stuffing to stand at room temperature for longer than 2 hours. Refrigerate any leftovers separate from the turkey and use within 2 days. Reheat leftover stuffing thoroughly before serving.

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