[SamAdams76]

Thanksgiving is prime time for food poisoning. For most people, it's just an upset or gassy stomach and they usually attribute it to overeating. But think about it. Most people's ovens only have so much capacity so they cook dishes hours before the meal and leave them sitting on countertops covered in tinfoil for much of the day. Even after the meal, the food tends to sit out longer because there's only so much room in the refrigerator. It happens to most of us.

Lot of bacteria in food around Thanksgiving. A lot of bacteria.

Not all bacteria is bad for you. But some of it is.

I'm a stuffing in the bird kind of guy but that has it's risks. They say to bake stuffing in a casserole dish but that's not my style. I jam that stuffing into the turkey at both ends and by the time the turkey is cooked, that stuffing is literally exploding out of the turkey cavity. It is so good though.

[Gator113]

Looks great and worth the risk.

[JimSEA]

Temperature, temperature, and temperature. Aunt Burtha can wait a bit longer. If you’re carving and it’s pink close to the joints you haven’t cooked it long enough.

[the OlLine Rebel]

Agreed. My parents make great stuffing and part of the charm is the 2 things flavoring each other.

Risk? Sure, more risk. But cook it a LONG time and use the thermometer.

[SaveFerris]

I don’t take the chance, myself. Too much college biology, LOL.

That being said, here’s my recipe:

1) Heat pan of water to boiling

2) Open box of “Stove Top Stuffing” (or imitation brand)

3) Stir into pot of boiling water

4) Remove from heat, cover, serve later.

Oh, I make a few “adjustments”, usually but that’s my basic recipe.

;)

[xrmusn]

that stuffing is literally exploding out of the turkey cavity. It is so good though.
= = = = = = = = = = = = =
Was a duo on WMAL (AM630) WashDC named Harden & Weaver..

Fat Jack & Lanky Frankie...

They used to ‘push’ a Thanksgiving stuffing recipe involving raw popcorn in the bird.

Have actually ‘heard’ of people who tried it BUT, like most ‘urban legends’ the only people that ever ‘knew’ such a person was your barbers yardmans mulch suppliers truck drivers third cousin etc etc etc

[AU72]

I’ve stopped stuffing in the turkey years ago when I ran a temp and it wasn’t even close to 165. Cooking longer would have dried out the breasts.

[bgill]

I’ve never understood why people get hyper about Thanksgiving and Christmas dinners and fuss all week making the meal. Ugh, by then nothing is fresh and as you say prime time for food poisoning.

I have one oven and a decades old timetable. First, the fridge is eaten clean the day before so there’s room. The cornbread for the dressing (not stuffing) and pies are baked the evening before. First thing on Thanksgiving day, the turkey goes into the oven at 7 am on a bit higher temperature than on the package. At 10:30 am, the sides are prepped. At 11, the bird comes out of the oven and the sides go in. At 11:40, the sides come out and the rolls go into the oven. Dinner is served at noon. There is no time for bacteria to grow. Knock on wood, no one has ever died from my holiday dinners.

[mylife]

Waking up comes with risks.