Stuffing cooked separately how long

Whether you like your Thanksgiving stuffing on the side or in a sandwich, we think you'll love this recipe. By Betty Crocker Kitchens. Steps 1. Melt butter in 4-quart Dutch oven over medium-high heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Remove Dutch oven from the heat. Gently toss celery mixture and remaining ingredients, using spoon, until bread cubes are evenly coated.

Use to stuff one to pound turkey. Cover the roaster and cook at degrees for 30 minutes. The turkey is done when the meat reaches an internal temperature of degrees F 75 degrees C at the thigh. If your turkey has been stuffed, it is important to check the temperature of the stuffing as well. The stuffing should also be degrees F.

Simply combine a few tablespoons of butter with a cup of broth chicken or beef broth work best for every two cups of turkey. Cooking your stuffing inside the Thanksgiving turkey gives it an unparalleled flavor and texture. Keep it tightly covered with tin foil and keep in an oven set to Also, turn it over every now and then. We do not recommend adding water to the bottom of the pan.

Cooking a turkey with steam is a moist heat-cook method and is acceptable, sure, but is not the preferred method for cooking your turkey. The amount of resting time depends on the size of the bird, but at least 20 minutes is needed. A large bird can wait up to 40 minutes or longer, depending on the temperature of the room. Your email address will not be published. Time To Cook — Online. Home Recipe Index. In fact, the more I think about it, the more illogical it seems: We calculate the cooking time for a lump of meat based on its weight, and filling it with stuffing obviously adds to that weight.

Happy Christmas! Chop the onions and cook gently in the butter until softened and translucent. Put all the other ingredients into a bowl. Mix in the softened onions and any butter left in the pan.

The mixture should be moist enough to hold its shape when pressed together. Spoon the mixture into the tin and press down gently. I think the crunchy bits on top are the best bits, so I use a fork to just rough up the surface. Share this: Twitter Facebook Pinterest Tumblr. Like this: Like Loading December 20, at pm. Helen says:. MAB says:. December 21, at am. December 21, at pm. Urvashi The Botanical Baker says:. ActonBelle says:. December 22, at am. January 5, at am.

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