Stuffing or Dressing? Whatever you call it, is it your favourite?

I know in our home growing up, it was referred to as Stuffing and it ALWAYS went in the bird. 

It was ALWAYS the same recipe and no changes were permitted.  

It was referred to as Traditional!  Simple as can be:

Stale Bread pieces
Chopped Onion
Chopped Celery
Sage
Poultry Seasoning
Raw Egg

Stuff it into all turkey cavities, cook and enjoy.

THEN along came the fear of Salmonella

To  successfully cook your bird, your stuffing would be undercooked

To successfully cook your stuffing, your bird would be overcooked - nothing worse!!!

You see,

• Stuffing is moist and is slow to heat up and cool down. For those reasons, stuffing provides an ideal place for bacteria to grow.
• The safest way to cook stuffing is separately, either in its own oven dish or on the stove top.
• If you're going to stuff a bird, stuff it loosely just before roasting.
• All stuffing, whether cooked separately or inside a bird, should be heated to a minimum internal temperature of 74°C (165°F).
• Take all of the stuffing out of the bird immediately after cooking.

The secret is to create your best wet stuffing recipe and cook it in a Bundt Pan and stuff your bird with lemons, onions, apples, carrots, anything!!! 

Make it pretty, make it the showpiece challenge to the bird!!!

Check out my Thanksgiving Pinterest page for other ideas too!

Gobble Gobble to my US friends  ♥