Thanksgiving main page

your answers to turkey talk

Classic roast turkey
Holiday roasted turkey
Perfect roasted turkey
roasted turkey breast with barbecue sauce

SOUPS :
Apple and curry soup
Carrot ginger soup
Celery, chestnut and apple soup
Red pepper bisque

STUFFINGS :
stuffing Q and A

Bulgur stuffing with mushrooms
Chestnut, onion and currant stuffing
Classic stuffing
Corn bread stuffing
Dried tomato and fennel stuffing
Italian stuffing with sausage
Herb potato and bread stuffing
Rye bread stuffing with sausage, apples and bacon
Sausage, cranberry and corn stuffing
Sausage and dried cherry stuffing
Wild rice and chestnut stuffing

DESSERTS :
Apple cranberry crisp
Chiffon mince meat pie
Cranberry walnut tart
Cranberry and pear phyllo tart
Gingerbread and cranberry torte
Pear and almond cream tart
Pumpkin pie pumpkin
Pumpkin pie
Pumpkin-orange pie

10 Common Turkey-Making Pitfalls

stuffing Q and A


What we fill our turkey with has become for many people the best part of the holiday meal.

Tips to the wise:

Stuff the bird immediately before roasting.
The stuffing inside the bird is done at 160-165 degrees.
Chefdecuisine.com recommends cooking the turkey to 160-165 degrees. The turkey breast will be moist, but the stuffing will not be cooked as the temperature will be below 160 degrees F.
Here are two solutions:
1. Once you have taken the turkey out of the oven, spoon the stuffing out of the cavity. Put the stuffing into a buttered casserole dish. Then either cover it with foil and return it to the oven until it reaches 165 degrees or cover it with plastic wrap and heat it in the microwave for 2 to 3 minutes.
2. Another method for cooking the stuffing is to bake it separately in a pan, and cook the turkey without stuffing. A non-stuffed turkey cooks more evenly without stuffing and in less time.