How to Stuff a Turkey

To Stuff or Not Stuff a Turkey

Traditionally, stuffing recipes always were cooked inside of a turkey. For optimal food safety and even doneness, the USDA recommends cooking stuffing separately from the turkey. Even if the turkey itself has reached a safe minimum temperature of 165 °F when measured with a meat thermometer in the thickest parts of the bird, the stuffing may not have reached a temperature that’s high enough to destroy any bacteria that may be present. Bacteria that can result in foodborne illness can survive if the stuffing hasn’t also reached 165 °F, so the USDA recommends cooking stuffing separately from the turkey.

However, if you do choose to stuff a turkey, follow the How to Stuff a Turkey tips below to ensure your turkey and stuffing are safe to eat. Regardless of if you decide to stuff or not stuff, our tips and tricks below will help you serve up turkey and stuffing, deliciously.

How to Make Stuffing

Make the right stuff using our tips and tricks.

Traditional Stuffing

Classic stuffing is usually made with white bread. Using stale bread is best—it’s easier to cut, doesn’t get soft and mushy during baking, and has a fluffier texture than fresh bread.

For variety you can try just about any kind of bread: whole grain, sourdough, rye, French, Italian, herb or corn bread.

Stuffing Recipe Alternatives

You don’t have make stuffing with bread. Some people prefer rice stuffing and others love a stuffing made with meat or vegetables.

You can also add quartered onions and cloves of garlic to the turkey cavity for additional flavor. Or try wedges of lemon, orange, apples and fresh herbs.

Homemade Stuffing Fast

When you’re tight on time, the quickest way to make homemade stuffing is to use packaged croutons or stuffing mix. This way, you can prepare the stuffing just before you’re ready to stuff the turkey.

How to Stuff a Turkey

If you choose to stuff your bird, follow these tips to ensure it cooks properly to avoid bacteria that can cause foodborne illness:

• Make the stuffing right before. Stuffing made in advance can grow potentially harmful bacteria that may be found in raw ingredients. Make the stuffing right before it goes in the bird. You can mix the wet ingredients and dry ingredients separately ahead of time. Refrigerate the wet ingredients until you’re ready to finish the stuffing recipe and stuff the turkey.
• Pack it loosely. Allow about ¾ cup stuffing per pound. Pack stuffing loosely into the neck and body cavities of the turkey. (Stuffing expands while it bakes.)
• Cook the leftovers. Place extra stuffing in a covered casserole dish alongside the poultry. Uncover during the last 30 to 45 minutes of baking so the top can get nicely crisp, crunchy and golden brown.
• Use a meat thermometer. Check the internal temperature of the turkey and stuffing using an instant-read meat thermometer. 
• Prevent bacteria.
• Cook stuffing separately if you're not roasting the turkey. If you are grilling, deep-frying, smoking or high-heat roasting your turkey, bake the stuffing separately.
  • Place stuffing in a greased 3-quart casserole or rectangular baking dish, 13x9x2 inches.
  • Bake covered at 325º F for 30 minutes, then uncover and bake 15 minutes longer.
  • To add turkey flavor, baste with juices from the turkey roasting pan.