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Behind the Line

Topic: Help for Home Cooks/Bartenders

Cooking Tips and Hints

Stuffing poultry. Whether it's the Thanksgiving turkey, or a plump roasting chicken, where do you stand on stuffing inside the bird? Are the outside-the-bird skeptics just alarmists? Is the extra flavor worth it?

Jillg
definitely out of bird for at least a few reasons- 1. Takes longer to cook. 2. Can only accomodate so much stuffing, other stuffing will taste different. 3. we use the cavity of the bird to impart ... more »

Last updated: Nov 19 2012

 
By sean collins
We always have stuffing outside the bird, but that is more because we want a lot of stuffing for thanksgiving.  My dad grew up in New Orleans and his mom would always make oyster dressing for thank... more »

Last updated: Nov 24 2011

 
Jen headshot
I am a huge fan of stuffing a bird with itself. Meaning deboning the bird ( love using guinea fowl) Taking the thigh meat and making a sausage. Then either sewing it back up or making a roulade.

Last updated: Nov 22 2011

 
Pat headshot
A few incredible aromatics are about all that should go into that bird. Herbs and garlic whose flavor has been released by sauteeing would be great. Stuffing the bird is not the way to go in my hu... more »

Last updated: Nov 16 2011

 
Melissa2_web[1]
  • Melissa Trimmer
  • Pastry Chef
  • Le Cordon Bleu Chicago, Pastry Chef Instructor
  • Chicago, Illinois
Honestly, I usually fill the cavity with flavoring agents, lemon, herbs, onion, celery, and bake the stuffing separately. I think the stuffing outside the bird folks are generally alarmists consid... more »

Last updated: Jan 3 2012

 
Dan solo
A little knowledge is a scary thing... Stuffing a bird is SO much better - especially for the stuffing...it comes out all moist and juicy whereas it risks drying out in a casserole dish. Here's the... more »

Last updated: Nov 16 2011

 
Djd_6414
I rarely put the stuffing inside the bird. I like the ease of baking it alongside and reserve the bird’s cavity for aromatics like herb bundles, orange halves and leek greens. Those flavor the bird... more »

Last updated: Nov 16 2011

 
Imgres
I like the control of cooking them both separately but it looks much cooler when you stuff the bird. We usually make an offal bread pudding so we cook it separately.`

Last updated: Nov 16 2011

 
Fehribach_paul
I've always felt stuffing should be on the outside of the bird. It takes so long to get cooked all the way through when the stuffing's inside, you really will have a hard time coming up with a juic... more »

Last updated: Feb 7 2011

 
Chrissycake
i do not like stuffing the inside of birds - it'll take longer to cook and parts will dry out..etc...i'd rather cook the bird and stuffing separately...then put the stuffing in the bird and pretend... more »

Last updated: Dec 13 2010

 

Last updated: Nov 19 2012