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jmcquown[_2_]

On 4/12/2018 1:53 PM, wrote:
> On Wed, 11 Apr 2018 17:25:32 -0700 (PDT), dsi1 >
> wrote:
>
>> My guess is that people don't typically have stuffing unless they got something to stuff. Stovetop Stuffing pretty much changed all that. Of course, I don't have any stats on that. If you have any info on that, I'd be obliged to be set straight.
>
> I've never used stuffing/dressing to stuff anything, I've always
> prepared it in a casserole dish, as did most people I know... it's
> easier but more importantly it's a lot safer, people tend to over
> stuff poultry and so the poultry rarely cooks well enough to be
> safe... several imbeciles stuff their turkey a day or two prior to
> roasting, then every one comes down with the shits,
>
I always cook dressing (aka stuffing) on the side. From what I
understand the "danger" of stuffing a bird is not that the bird won't
cook through. The problem is you can't get all the stuffing out of the
nooks and crannies of the bird. It's a perfect environment for breeding
bacteria inside the cavity, even in the refrigerator.

However, that's not why I cook mine in a casserole dish or glass loaf
pan. I like the top to be a tad browned and have some crunch to it.
Stuffing/dressing cooked inside a bird doesn't offer that option.

As for Stovetop Stuffing, it's not really a time-saver either, unless
you count not having to chop vegetables. IF you add vegetables to your
stuffing/dressing.

I'm sure dsi1 could find packaged dried stuffing crumbs in a
supermarket. That's what's in that box of Stovetop Stuffing. He'd have
to be a good enough cook to figure out what to do next. The basic
instructions are on the bag of stuffing crumbs and pretty much mimic the
ones on a box of Stove Top Stuffing.

Jill