Loquitur Posted December 27, 2009 Report Posted December 27, 2009 Hi Dennis! "Stuffing is evil" Alton Brown, Food Network Chef/Personality AB's theory is that stuffing adds mass to the turkey and that cooking a stuffed turkey results in either an overcooked turkey or a turkey which is unsafe to consume. He advocates cooking the "stuffing" in a separate dish in the oven, which he calls "dressing". I checked out the egghead forum for information about cooking a stuffed turkey on a ceramic grill and after seeing all the responses which consisted of lectures on why a turkey should not be stuffed, decided I should keep it to myself. Susan
Sanny Posted December 29, 2009 Report Posted December 29, 2009 I like a stuffed turkey. Most "dressing" cooked outside the bird tastes dry and nasty. Cook's Illustrated has a fix that includes (as I recall) bacon over the top of the pan of dressing, to give it some "in the bird" flavor. But what's the point, when the bird is right there, and stuffable? Stuff on. After it's cooked, the stuffing vanishes almost instantly, so no need to admonish about leaving a stuffed bird. Just don't stuff the night before - I'll go along with that one.
DennisLinkletter Posted December 29, 2009 Report Posted December 29, 2009 Stuffed Turkey.. I understand how under the correct circumstances it could be a bacteria factory but with a little care, I'm happy to take my chances.. Sorta like rare hamburgers.. I understand it could be dangerous but it angers me to be told I can't order it that way in a restaurant.
Hawaiian Pirate Posted December 29, 2009 Report Posted December 29, 2009 If you cook your last turkey carcass in large pot or roaster and make turkey stock instead of soup, Freeze stock in 1 cup servings and you can use that next time you make dressing and it will taste like it came out of the turkey. Depending on how much stock you use it will be moist and not dry. It works for me.
