by Meredith Davises

Created on: August 31, 2009

The terms stuffing and dressing are the same. It just depends on where you live as to what you call it. That is to clarify that these are not two different instructions. Some folks may be confused thinking that the turkey is stuffed and a dressing is made to glaze or baste while cooking. You either say turkey and stuffing or turkey and dressing. Both are correct.

There are two cavities to be filled, a small one at the neck and the larger one at the bottom. The cooking temperature inside the cavities will only heat to about 180 degrees Fahrenheit as the turkey cooks and this temperature is reached toward the end. You should not put any thing in your stuffing that needs to be cooked like raw eggs or meats.

The small cavity at the neck can be filled with fresh cranberries that have been cleaned and cut in half. Or it can be filled with oysters. This satisfies those who like oysters and those who do not want it in their stuffing. A chopped carrot and raisin condiment can also be stuffed in this cavity. If you like stuff it with halved cherry tomatoes, celery, and onion.

A bread stuffing can contain baking soda. Breads made from yeast or baking powder will destroy the moisture of the turkey meat. You can make quick breads for stuffing containing baking soda, use crackers, or baking soda biscuits. Waffles and dry cereal products like granola and shredded wheat have also been used. Hard bread sticks, Melba toast, and the popular Doritos are alternatives as well.

The herbs, vegetables and fruits will create most of the moisture needed. Nuts such as walnut, pecan, or sunflower seed can be added for the oils. Sauting your herbs and vegetables will take out the moisture and you will have to replace it with broth. Roasting the nuts will diminish the oil.

Vegetables that require moisture when cooking need to be avoided because they will leave dry spots in the stuffing. Some of those vegetables would be potatoes, turnips and corn.

Sage is a favorite herb but if you are adding oysters to your stuffing, dill is a better choice. Fresh herbs and spices are best for a stuffing. Use dry blends in moderation as they can become very potent. When using poultry seasoning, you should check the ingredient list so that you do not duplicate the ones listed.

Wild rice and sausage stuffing with cheese is very popular. A dry cheese sauce mix works better than block cheeses and is less likely to separate while cooking. Black bean and sausage stuffing is also popular and tomato paste works better than fresh or canned tomato products.

Once you choose your stuffing recipe and have combined the ingredients, it should be chilled to less than room temperature (around 60 degrees Fahrenheit) before putting it in a cold turkey. Otherwise it can cause botulism.

When you are ready to stuff your turkey, have hook and twine ready to close the cavity. Put your stuffing in the small cavity first. You can press it in tightly using the back side of a spoon. Secure the opening with your hooks and twine.

Next fill the large cavity and use the back side of a long handled ladle to pack the stuffing tightly. Secure this with hook and twine also. It is important to close these openings with the hooks and twine rather than to cover them with aluminum foil because when you remove the foil to brown the turkey, the stuffing will dry in the process.

Cook leftover stuffing in a baking pan rather than putting it under the turkey skin as it will cause the meat to dry out. Putting it around the turkey will turn it to soup from the meat juices. A pan of extra stuffing is always a welcome treat for leftover turkey dinners.

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