Q: 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?

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 thing...just don't stuff a cold bird with warm stuffing and hold it for any length of time - that way no bacteria has time to grow and everyone is happy. There - enough said. [http://spoonfeed.restaurantintelligenceagency.com/images/emails/top_bg.gif?et_id=18uxn56] [http://spoonfeed.restaurantintelligenceagency.com/images/emails/left_bg.gif?et_id=18uxnyz]

Last updated: Nov 16 2011 - Share this entry