Stuffing Safely

Never stuff the turkey in advance in an effort to save time.
Once you have decided on a stuffing recipe, mix ingredients quickly and lightly stuff the washed cavity just before placing the bird in the oven.
Chopping vegetable ingredients and bread preparation can be done in advance, but liquids and/or moist ingredients should not be added to dry ingredients until just before stuffing the turkey.
Allow 1/2 to 3/4 cup stuffing per pound of turkey.
Stuffing needs room to expand during cooking, do not over-stuff.
The stuffing recipe may be more than your turkey can hold. Place extra stuffing in a greased pan or casserole dish and bake separately.
Stuffing contains potentially hazardous ingredients, such as broth, eggs and meat, etc. That means these ingredients could cause illness if not properly cooked and stored.
Stuffing must be cooked to a minimum temperature of 165°F to be safe.
Stuffing should be removed from the cavity of the bird to a separate dish before carving the turkey.
Do not leave stuffing and other leftovers out for more than 2 hours. Refrigerate leftovers immediately following the meal.
Store leftover stuffing in the refrigerator and use it within 1 to 2 days.
Reheat leftover stuffing to 165 degrees F before serving.