TO Stuff or NOT to Stuff!
The critical Thanksgiving debate; to stuff or not to stuff that bird. What a question! We did a little research on the pros and cons for your Thanksgiving reflection.
Let’s start with the Pros
- When you stuff the turkey cavity with stuffing it absorbs all the delicious juices from the bird as it cooks, resulting in a flavorful side dish
- The presentation is astounding and a centerpiece to the table, making the bread-filled turkey great for a photo-op!
And on the other side – here are the Cons
- Stuffed turkey can take longer to cook, as you must keep the bird in the oven until the center of the stuffing reaches a hot 165° F to make sure that any and all food born illnesses in the stuffing have been cooked out.
- Longer cooking time means a hotter, drier turkey. When the center of the stuffing reaches 165°F, the rest of the turkey may be overcooked.
Whether your family tradition is to stuff the turkey, or not to stuff – we are all looking forward to celebrating with family and enjoying a nice Thanksgiving meal.
Wishing you and your family a Happy Thanksgiving Holiday and an awesome Black Friday adventure!
Mom’s Stuffing Recipe
Ingredients
- 1 bag of Pepperidge Farms Herbed Cubes stuffing (not the bread crumb kind)
- 1 – 32 oz box of Chicken Stock (unsalted and organic is the best)
- 2 medium white onions chopped
- 1 bunch of celery chopped
- 2 cups of sliced mushrooms
- 1 can of water chestnuts (optional)
- 2 sticks of butter (unsalted)
Directions
- Sauté all vegetables in half a stick of butter
- Add to a big bowl and add in the Herbed cubes, then add in the remaining melted butter and Chicken stock – mix it all up (careful the vegetables are hot, so wear gloves or let it cool slightly)
- Stuff the bird on both sides and close with turkey pins
- Best when you bag the turkey