ISO: Advice on Turkey Stuffing

[SandyM]

My mother never stuffed the turkey. The stuffing was put in the pan surrounding the turkey, and soaked up the juice from the turkey. This is how I best like my stuffing. We were not a gravy-eating family (and to this day I'm still not), so this was never an issue.

However, I did marry into a gravy-eating family, and this is a serious bone of contention with the inlaws. They insist on packing the stuffing into the turkey, and leaving the pan free to create the juice for the gravy.

I have serious qualms about stuffing a turkey for 2 reasons: 1) Food safety, and 2) There's never enough for leftovers! I've heard of people cooking stuffing in a separate casserole dish, but all I can imagine hard and crunchy stuffing, rather than moist and flavorful.

Any ideas on how I can get flavorful stuffing (the way I'm used to) and yet satisfy the gravy lovers in the family? I realize this is asking a lot, but you guys are so helpful, I thought maybe someone might have a solution. Thanks so much......

[sneezles]

Sandy
I actually stuff the turkey and use a casserole because you simply can't put enough in the bird. My first thought when I read your post was how greasy your traditional way of having it in the pan would be. When you make gravy from the pan juices you have the opportunity to de-fat the juices. Usually only using 1-2 tbs per 2 cups of gravy.

My solution would be for you to stuff the bird, have the extra in a casserole and when the bird comes out to rest, add some of the juices to the casserole(they can share enough for you). Then heat the casserole while everything else is getting ready for the table.
When I make mine for the casserole I just add extra broth so it doesn't come out too dry but then we are agravy family!

[MaryB]

I also do what sneezles does. My husband in particular loves stuffing so in addition to what fits inside the bird, I cook the rest in a casserole with a little more broth and cover it with aluminum foil and bake for abotu 45 minutes. I also have been known to add some of the pan drippings from the turkey to the outside the bird stuffing about half way through heating it. This really helps keep it moist.

I also have a "gravy" family. But in addition to pan drippings we also put in the water in which the potatoes were boiled and sometimes the water used to blanch the corn.

[food girl]

My mom always makes stuffing in a pan. She mixes cornbread and bread, celery, onion, seasonings, raw eggs and then she moistens everything with homemade chicken broth until it is wet and moist, but not drippy. She bakes it in a casserole dish. It comes out moist, not greasy, and salmonella-free. You can't say that for stuffing in the bird!