Why is it essential to use a food thermometer when cooking stuffed meat or poultry?
Cooking stuffed poultry, pork chops, and other meat can be somewhat riskier than cooking them unstuffed. Bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 °F, possibly resulting in foodborne illness. Even if the meat itself has reached this temperature, the stuffing may not have reached a temperature in all areas sufficient to destroy foodborne bacteria. If stuffing does not reach 165 °F when the meat itself is done, further cooking will be required for the stuffing to reach 165 °F. For optimal safety and uniform doneness, cook stuffing separately. [Back to Top] Can you make stuffing in a slow cooker? It is safe to make stuffing in a slow cooker if you follow these guidelines: • The stuffing needs to be very moist. • Fill the slow cooker loosely no more than 2/3 full. • The lid should fit tightly on the slow cooker. • Start cooking on the high setting for at least 1 hour before reducing the setting to low. • Cook until the center of the
