![]() Add the mushrooms, 1 teaspoon salt and 1/2 teaspoon black pepper. Add the leeks to the bacon fat and cook, stirring occasionally, until soft, 5 to 10 minutes. Transfer to a paper-towel-lined plate to drain, leaving the fat in the pan. In a large skillet over medium-high heat, cook the bacon strips until crisp.Increase oven temperature to 375 degrees. ![]() Toast in the oven, tossing occasionally, until very dry, about 30 minutes for white bread, 1 hour for corn bread. Spread the bread pieces out on one or two large baking sheets. Trim the crusts from the white bread and cut into 1-inch cubes if using corn bread, coarsely crumble it. And if the dressing cooks through before the top is brown, run it under the broiler for a minute or two before serving. If you like a deeply golden top, dot the top of the dressing with butter before baking.(You can often special-order turkey skin from your butcher - chicken skin will work, too - or trim off the extra skin at the turkey’s neck when you are getting it ready for the oven.) If the skin isn’t crisp when the stuffing is done, run it under the broiler for a few minutes to finish. The skin will turn into poultry cracklings and render its luscious fat all over the dressing. If you’ve got enough extra turkey skin, drape it over the top of the dressing before baking.On the opposite side of the spectrum, you can add turkey stock or chicken stock, crisped poultry skin, schmaltz and/or diced cooked gizzards, liver and shredded turkey neck to the dressing to give to it a meatier flavor.Try lemon-ginger bread stuffing, savory cornbread stuffing or wild rice, almond and mushroom stuffing. Vegetarians take note: because it doesn’t touch the bird, dressing can be utterly meat-free.Dressing is pretty forgiving, so feel free to bake it at whatever temperature you need for other dishes you’re cooking. Spread the mixture in a shallow pan and bake until the mixture reaches 165 degrees. You can turn any stuffing recipe into a dressing by simply baking it outside the bird.Here are tips for achieving outstanding dressing: (Another bonus: an unstuffed bird will roast more quickly than a stuffed one.) Plus, with your dressing out of the way, you can add aromatics including lemons, garlic and bunches of herbs to the turkey’s cavity for additional flavor. Continue cooking until the stuffing reaches 165 degrees.ĭressing is baked outside the turkey, which means it can achieve an appealingly crisp, browned top - a nice textural contrast to the softer layer underneath. Then spoon the stuffing out of the cavity and into a baking dish and return to the oven (or stick it in the microwave). To avoid overcooking the turkey, pull it from the oven once the flesh hits the desired temperature. Usually the bird gets there before the stuffing does. Both the turkey and the stuffing need to be cooked to 165 degrees before they are safe to eat.Bear in mind that stuffed turkeys will take longer to cook than unstuffed ones: Stuffing insulates the turkey, thereby slowing down its cooking.If you’re going to stuff your bird, you should truss it, or at least tie the legs together to keep the stuffing from falling out.Stuffing expands as it cooks, so fill the cavity loosely.So stir them into the mix immediately before stuffing the turkey. If your stuffing recipe calls for shellfish or turkey giblets, the Agriculture Department states that these need to be fully cooked and kept hot before they are stuffed inside the bird.This said, you can make the stuffing mix up to four days ahead and keep it in the refrigerator before stuffing the bird just before roasting. We know you want to do as much ahead as possible, particularly on Thanksgiving, but stuffing ahead encourages the growth of bacteria, so don’t do it. Stuff the turkey just before it goes into the oven. ![]() Here are some best practices for both flavor and safety: If you love the brawny flavor of poultry juices mixed with your side dish, or if you’re simply a traditionalist, stuffing the turkey is the way to go.
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