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Old 10-19-2019, 12:52 PM
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Stove Top Stuffing - Need answer fast


The box says to stuff the bird with prepared stuffing.

I assume that means boiling and preparing the stuffing before stuffing it, but why? Surely dry stuffing will be adventageous to soaking up juices, etc.

So, dry or prepared?

Last edited by Leaffan; 10-19-2019 at 12:53 PM.
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Old 10-19-2019, 12:55 PM
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Don't stuff the turkey!!!! Has Alton Brown lived in vain?

The box clearly says "Stovetop."

No, really. Don't stuff the bird.

Last edited by silenus; 10-19-2019 at 12:56 PM.
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Old 10-19-2019, 12:58 PM
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It would be "prepared" but not "cooked". You would stir things together, but not cook them.

I think you can stuff the bird, but watch that you get the temperatures right for safe eating.
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Old 10-19-2019, 01:15 PM
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Stuff the bird if you want to. All this hoopla about THE DEATH OF MILLIONS! caused by incorrectly heating stuffing and/or poultry is scaremongering at its worst.

To answer the question you actually asked: You do need to prepare it by the package directions(not really cooking anything except boiling the water) - dry, "uncooked" stuffing, and especially the freeze-dried(or whatever) flavor packet contents will not get near enough moisture just by absorbing juices inside the bird.

Hope your dinner is great!

But Stovetop itself is crap. Next time be brave and do it from scratch. It's really pretty easy.
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Old 10-19-2019, 01:38 PM
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speaking of stuffing.. (btw I love stove top) my sister in law said she would bring stuffing this year to thanksgiving "it's really good it has green olives in it!" I have banned her from stuffing duty.
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Old 10-19-2019, 01:55 PM
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Flaming yawn, what Sixties cookbook gave her that recipe? First rule of cooking is throw out cookbooks from the Sixties.

Stuffing a bird is okay if the stuffing is very hot when you put it in so it helps cook the turkey. But watch your temperature because it will cook faster than you expect.

Last edited by dropzone; 10-19-2019 at 01:56 PM.
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Old 10-19-2019, 03:03 PM
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Quote:
Originally Posted by flaming yawn View Post
speaking of stuffing.. (btw I love stove top) my sister in law said she would bring stuffing this year to thanksgiving "it's really good it has green olives in it!" I have banned her from stuffing duty.
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Flaming yawn, what Sixties cookbook gave her that recipe? First rule of cooking is throw out cookbooks from the Sixties.
I think it would depend on the exact recipe; this sounds better than the golden raisin stuffing one of my sisters makes.
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Old 10-19-2019, 03:13 PM
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Make dressing instead
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Old 10-19-2019, 03:13 PM
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Just a personal nitpick with no intent to hijack. If it is made in the bird it is stuffing, if it is made outside the bird it is dressing.
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Old 10-19-2019, 03:21 PM
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Here we go!
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Old 10-19-2019, 04:13 PM
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Originally Posted by Bayaker View Post
But Stovetop itself is crap. Next time be brave and do it from scratch. It's really pretty easy.
Amen! That dehydrated celery in Stove Top is one of the worst things I've ever eaten. Granted, I hate celery, but I would imagine that even if you like celery, what comes in that box is still pretty insulting.

Last edited by DCnDC; 10-19-2019 at 04:13 PM.
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Old 10-19-2019, 05:16 PM
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I love Stove Top Stuffing...but it should never come anywhere near a turkey dinner, much less be stuffed into the turkey itself.

It's sort of like the difference between your grandma's recipe for macaroni and cheese, and a box of Kraft; technically they are both "macaroni" and "cheese", but in reality they are two completely different foods.

The same goes for "real stuffing" vs. Stove Top. When we make stuffing, it starts with dried seasoned bread cubes (we usually buy Mrs. Cubbinson's), mixed with butter, water, and fresh vegetables. It takes about three minutes to put everything together, and it goes in the bird ('cause it's "stuffing").
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Old 10-19-2019, 05:38 PM
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Quote:
Originally Posted by rsat3acr View Post
Just a personal nitpick with no intent to hijack. If it is made in the bird it is stuffing, if it is made outside the bird it is dressing.
Stuffing is dressing stuffed in a bird.
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Old 10-19-2019, 07:19 PM
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I prepared.

I stuffed.

I ingested.

I zzzz,,,


ETA: Thanks.

Last edited by Leaffan; 10-19-2019 at 07:21 PM.
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Old 10-19-2019, 10:14 PM
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Was Thanksgiving delayed a week because you were doing advance poll duty?

I'm just sitting down to a nice turkey soup made with leftovers from last week.


(PS - it's stuffing, and I've survived all these years eating it !)

Last edited by Northern Piper; 10-19-2019 at 10:16 PM.
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Old 10-19-2019, 10:16 PM
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Quote:
Originally Posted by Bayaker View Post
Hope your dinner is great!

But Stovetop itself is crap. Next time be brave and do it from scratch. It's really pretty easy.
Preach it!
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Old 10-19-2019, 10:19 PM
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Quote:
Originally Posted by TriPolar View Post
Stuffing is dressing stuffed in a bird.
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Old Yesterday, 06:35 AM
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Quote:
Originally Posted by silenus View Post
Don't stuff the turkey!!!! Has Alton Brown lived in vain?
Mom always served it both ways, done in the bird and in a pan outside the bird. I preferred the latter because it was a bit crunchy around the edges.
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Old Yesterday, 06:47 AM
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Quote:
Originally Posted by Suburban Plankton View Post
The same goes for "real stuffing" vs. Stove Top. When we make stuffing, it starts with dried seasoned bread cubes (we usually buy Mrs. Cubbinson's), mixed with butter, water, and fresh vegetables. It takes about three minutes to put everything together, and it goes in the bird ('cause it's "stuffing").
Feh. Quality stuffing begins with day-old homemade cornbread.
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Old Yesterday, 07:51 AM
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Make dressing instead
The year I brought my oyster dressing there was plenty for me!
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Old Yesterday, 08:33 AM
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Stove top stuffing is superior in every way to stuffing the bird. Simpler and safer and I think tastes just as good.

Reminds me of an old Freak Brothers cartoon-
Phineas: "This stuffing is great. What did you stuff the turkey with?"
Fat Freddy: "I didn't stuff it- it wasn't empty"
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Old Yesterday, 10:52 AM
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Quote:
Originally Posted by BobLibDem View Post
Stove top stuffing is superior in every way to stuffing the bird. Simpler and safer and I think tastes just as good.
There is a big difference between stuffing done on the stove top (dressing) and Stove Top Stuffing. https://en.wikipedia.org/wiki/Stove_Top_stuffing.
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Old Yesterday, 12:10 PM
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Quote:
Originally Posted by Suburban Plankton View Post
I love Stove Top Stuffing...but it should never come anywhere near a turkey dinner, much less be stuffed into the turkey itself.

It's sort of like the difference between your grandma's recipe for macaroni and cheese, and a box of Kraft; technically they are both "macaroni" and "cheese", but in reality they are two completely different foods.

The same goes for "real stuffing" vs. Stove Top. When we make stuffing, it starts with dried seasoned bread cubes (we usually buy Mrs. Cubbinson's), mixed with butter, water, and fresh vegetables. It takes about three minutes to put everything together, and it goes in the bird ('cause it's "stuffing").
I must be some sort of heathen then because we have both Stove Top stuffing and Kraft Mac & Cheese at Thanksgiving dinner.
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Old Yesterday, 01:17 PM
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Quote:
Originally Posted by BobLibDem View Post
Stove top stuffing is superior in every way to stuffing the bird. Simpler and safer and I think tastes just as good.

Reminds me of an old Freak Brothers cartoon-
Phineas: "This stuffing is great. What did you stuff the turkey with?"
Fat Freddy: "I didn't stuff it- it wasn't empty"
Well, you can make perfeclty good non bird non stovetop stuffing - the herbed dried bread cubes of your choice. I mince up an onion, a stick or two of celery, a large peeled carrot and toss it with the cubes along with chopped walnuts, a tsp of garlic granules and a tsp of poultry seasoning. I melt a stick of butter into a box or two [or equivalent homemade] chicken or turkey broth and toss the dry mix with it and pack it gently into a baking vessel [I like a nice casserole dish, like a COrning French WHite with lid] and bake it in a 350 degree fahrenheit oven for about 45 minutes or so. Comes out nice, like stovetop or whatever off brand stuffing and not that much more work overall, just more time cooking.
Quote:
Originally Posted by DesertDog View Post
Mom always served it both ways, done in the bird and in a pan outside the bird. I preferred the latter because it was a bit crunchy around the edges.
I have to admit I prefer it outside the bird for the same reasons.
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Old Yesterday, 01:25 PM
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Stove Top isn't bad for what it is. Meatless Mondays around Casa Silenus will use Stove Top, mashed potatoes and a vegetable to make dinner. Quick and easy. But when we still cooked our own turkey, it was always Mrs. Cubbison's cubes and a lot of add-ins. In a separate dish, never in the bird.
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Old Yesterday, 01:59 PM
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Originally Posted by Smapti View Post
Feh. Quality stuffing begins with day-old homemade cornbread.
Made from corn you grew yourself, no doubt. And harvested not twenty minutes before grinding into meal.

Last edited by Two Many Cats; Yesterday at 02:01 PM.
  #27  
Old Yesterday, 02:15 PM
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Quote:
Originally Posted by Leaffan View Post
The box says to stuff the bird with prepared stuffing.

I assume that means boiling and preparing the stuffing before stuffing it, but why? Surely dry stuffing will be adventageous to soaking up juices, etc.

So, dry or prepared?
It needs to be prepared. And it should be piping hot when it goes in the bird, so it helps, rather than hinders, cooking it.

I'm not a huge fan of muchy-bread stuffing even when it's been stuffed in the bird, and I REALLY don't see the point of mushy-bread casserole, which is what most dressing seems to be. But I make a wild rice & cranberry stuffing for ducks and geese that I adore. And if there's more than fits in the bird, I cook the rest in a casserole dish, usually with extra butter since it won't get bird-fat. (I suppose I could also add broth, but this way, I can serve it to the vegetarians.)

And there's a HUGE difference between the stuffing and the dressing, made with the same recipe. And the stuffing is vastly better. All that fat and drippings really improve the result.

I shove a thermometer down the center of the stuffing. And I make sure it reads 165F before I take the bird out of the oven. I don't think that's especially dangerous.

Oh -- and the secret to not over-cooking the bird is to make sure it's thoroughly defrosted. I leave it in a cool spot (but warmed than the fridge) to warm up a bit before I cook it, too. And also to give it adequate time to rest after you take it from the oven. That makes a huge difference in how moist the bird is. A whole roast turkey sitting at the back of the stove (back burners off) will stay hot for an hour or more.
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