Stuffing or Dressing? Science or Tradition? Going
the dressing route makes the whole roasting process easier and gives you
better control of the turkey. Somehow, though, it lacks a little of the
homey atmosphere and culinary tradition a stuffed turkey conveys. Your
call. This is a companion page for our complete instructions for
Roasting a Turkey.
SAFARI Users |
|
General DiscussionStuffing and Dressing are made from the same recipes except Dressing will have about 2 cups of chicken stock added. Stuffing is stuffed into the turkey where it is exposed to juices from the bird. Dressings are put in a casserole and baked, getting their juices from the added chicken stock. Critical to producing a wonderfully moist and tender turkey with a crisp and tasty skin is precise control of temperature and roasting time. Stuffing the turkey makes this more complex and more difficult because it may not be up to the recommended minimum temperature (160°F) by time the meat has reached it's recommended minimum temperature (165°F - thickest part of thigh). With care this problem can be minimized. Some chefs roast the turkey up to its final temperature, then while it's resting scoop the stuffing out into a casserole, add a little stock and bake it, first covered, then uncovered for some browning on top. This is also a good fall-back method if your stuffing just isn't going to be up to temperature. I'd leave the front cavity stuffed because it's sure to be up to temperature and removing it would ruin the presentation of the roasted bird. Stuffing generally provides little flavor to the turkey because it just doesn't get hot enough to exude aromatic fumes, and liquids drip downward, so making it as dressing won't have a noticeable effect on the meat. On the other hand, especially if some falls out, it can definitely have an effect on the pan drippings, so if you're going to make gravy, and are going the dressing route, you might toss a handful of dressing into the roasting pan with the vegetables. EquipmentYou'll need a copious sauté pan - 5 quarts is fine, and for dressing you'll need a 4 quart baking dish. RecipesThere are thousands of stuffing recipes, but they all follow pretty much the same pattern:
Here are a couple I've tested, but you'll find hundreds more in cookbooks and on the Internet.
Stuffing Procedure
Dressing ProcedureNote that I recommend a hybrid system. Stuff the front cavity of the turkey as described above. Set up the rest as Dressing as described below. That stuffed into the front cavity won't be a lot, and will certainly achieve a safe temperature, and it makes the bird look better.
|
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
turkeystuff 061123 - www.clovegarden.com