Years ago it was unheard of NOT to stuff your turkey. These days, things have changed because of the growing awareness of food-borne illnesses and the risks associated. I've always been an advocate for not stuffing the bird, not only for the above reasons but also because my family is crazy for stuffing so I always have to make extra to cook outside the turkey.
A large turkey takes hours to cook in the oven and even longer when it is stuffed. Plus, jam-packing the turkey's cavity with stuffing affects the cooking (it's tougher to kill bacteria when a bird is overstuffed) and can make for a disastrous combination. Worse still, when you remove stuffing from a bird that hasn’t been cooked properly, chances are the stuffing is not safe to eat either because it might be contaminated.
To combat these issues I suggest preparing your stuffing and baking separately in the oven. This allows you to ensure the turkey and the stuffing are cooked to the right temperature. If you don't have enough room in your oven for both, cook the stuffing the day before, chill in the refrigerator and then reheat while your turkey is resting - you're resting your turkey for at least 40 minutes right?!
This year we have 2 great stuffings prepared for you; our popular Savoury Sausage Stuffing and new Gluten Free Cornbread Apple & Cranberry Stuffing. Both are available until Dec 24th and all you have to do is pop them into the oven to bake/reheat.
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