STUFF that Turkey!
Just a note- perhaps even a rant- from a Former Health Inspector and survivor of more than half a century of STUFFED bird dinners: What's up with folks who don't cook stuffing in the bird??? L...
Forum Discussion
we grew up on stuffed turkeys and no one ever got sick. My grandmother's stuffing was awesome, crusty on the part that stuck out, and dense and rich on the inside part. I don't like stuffing where you can still see bread texture. I make it both ways, but lean more toward the crock pot for stuffing for a few reasons. I've really grown fond of roasting turkey with aromatics in the cavity for flavor and moistness. Turkeys are bred now for bigger breasts (for more white meat) and I think they come out better with quartered apples, oranges, celery, onions, carrots, and herbs in the cavity. Also I can remember that luscious stuffing being surrounded by very dry turkey, i think my aunt cooked hers to death. Also since it' just the two of us now and we're on pretty strict diets I tend to roast n organic turkey breast and need to make the stuffing separate. I'll usually make it my traditional way but load it in the crock pot and let it run on low. Then I'll put it in the oven in a baking dish and let the top crust up while the turkey is resting. I really like it this way, better than just oven baking alone. The crock pot gives it that dense moist (not bready) texture that we got when it was baked in the bird.
If I DO bake it in the bird, I remove all of it to serve, and after dinner the turkey is carved completely, picked clean, and the carcass goes in the large crock pot with water and aromatics overnight to make a large pot of turkey stock for the freezer. It never sits.
If I DO bake it in the bird, I remove all of it to serve, and after dinner the turkey is carved completely, picked clean, and the carcass goes in the large crock pot with water and aromatics overnight to make a large pot of turkey stock for the freezer. It never sits.
