Stuffing Hints and Tips

Think Ahead

You can prepare all of these stuffings in advance. Place the cooled stuffing in a plastic, squeeze out the air, seal and refrigerate for up to 1 day ahead but let return to room temperature before proceeding.

To Stuff Or Not To Stuff?

Stuffings keep the bird moist, basting it from the inside. Stuffings also take up the flavour of the bird, absorbing its juices at it roasts.

Moist Or Crumbly?

Adding eggs to the stuffing mixtures makes them moist and firm enough to slice, but if you prefer your stuffing crumbly, simply leave out the egg. 

The Art Of Stuffing

Season the body cavity of the turkey and fill with your stuffing – don’t pack too tightly as the stuffing will swell and expand during cooking. The trick is too half stuff the bird, leaving a roomy cavity above it, so the heat can penetrate to cook through the stuffing as well as the surrounding meat. To stuff the neck end, loosen the skin of the breast with your hands and pack the stuffing into the neck end, pushing it up between the flesh and the skin towards the breast to make a nicely plumped end. Tuck the neck flap under the turkey and secure with a small skewer.

Stuffing In A Dish

You can bake any remaining stuffing in a buttered baking dish or loaf tin covered with foil for 30 minutes, then uncover and continue to bake until the stuffing is hot through and golden on top, 15 minutes more. You may even prefer to bake all of the stuffing outside of the bird.