- 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.
Check the USDA stuffing basics.