Is it best to cook the stuffing inside the bird, or separately in a baking dish?
Many chefs today recommend cooking the stuffing in a separate dish instead of in the cavity. When placed inside the bird, stuffing cooks unevenly and may not be completely cooked through, offering a potential health hazard. Also, an unstuffed bird requires less cooking time, leaving the breast meat moister. Baked separately, a stuffing should initially be cooked covered for 45 minutes, and if the interior is too dry, simply moisten with some of the pan juices. Then uncover for a final 20-30 minutes of cooking to develop a wonderful crackly top. Q: If I do want to stuff the bird, what’s the best way to do it? A: In the traditional method, gently place the stuffing in the body and neck cavities but be sure to pack them loosely. As it cooks, the stuffing will expand. You also want the stuffing to cook through completely, and hard packed stuffing may not. A newer method places the stuffing between the meat and the skin. Loosen the skin over the breast, legs and thighs and gently insert the
