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”
There is a big difference between stuffing done on the stove top (dressing) and Stove Top Stuffing. Stove Top stuffing - Wikipedia.
I must be some sort of heathen then because we have both Stove Top stuffing and Kraft Mac & Cheese at Thanksgiving dinner. 
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.
I have to admit I prefer it outside the bird for the same reasons.
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.
Made from corn you grew yourself, no doubt. And harvested not twenty minutes before grinding into meal.
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.
Recipe, please!
Seconded!
Cite!
Totally nothing special, I just make generic bread stuffing with lots of butter but I mix in oysters, lemon juice, Tabasco sauce. If it’s too dry I add oyster liquor. Into a greased casserole dish and bake. Under the broiler for a minute if needed.
Do you have a recipe that comes out tasting exactly like Stove Top Stuffing?
Cornbread? Corn isn’t food, corn is what food eats.
No, it must be harvested by the light of the Harvest Moon.
I love Alton Brown, but I make him cry as I love to stuff the turkey. It’s so easy. Chopped dry bread mixed with chopped onion and celery(the veggies are lightly grilled in a pan first, and moistened somewhat by broth. Also a few seasonings. Stuff it up that bird’s backside and cross and tie it’s legs together. I do also like the same mix baked in a pan, but the bird’s juices add extra flavor.
I have to say, last time I made turkey for Thanksgiving, I spatchcocked the bird, and it was fantastic. Cooked in under 90 minutes, too, and it was over 20 pounds. I never saw a need to fill the cavity with stuffing, and now my favorite method doesn’t even leave a cavity to be stuffed. I haven’t tried it yet, but I suspect I could put a tray of dressing under the rack the bird is roasting on and get the best of both worlds this way.
I prefer to make my own stuffing, but I do love Stove Top in the same sense that I love Taco Bell. I’d never intentionally make Taco Bell at home, either.
Of course I stuff my birds, despite my adoration of all things “Alton.” Tradition is important, as is presentation. Simply stuff the bird with cooked dressing, at a temperature that will keep it pasteurized while waiting for the bird to cook.
Leaffan is a racist little faggot cunt