On Friday, April 13, 2018 at 12:41:19 PM UTC-10, Jill McQuown wrote:
> 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

I don't know how yoose guys can presume that I don't know how to make stuffing. I have eaten and made stuffing. It's not rocket science. The truth is that the Hawaiians ain't into stuffing. It's not really a part of the local culture. We take foods seriously here but stuffing is not typically a big blip on our radar.