To Stuff or Not To Stuff...your Turkey?

[volkanator]

someone please elaborate on this...white castle stuffing might be the best sounding thing i've ever heard of if it is what it sounds like!!!

White Castle Stuffing as in the the little square sliders? Interesting sounds good with all the onions and all. Hmmm...........

 

[thirdeye]

I have a hard enough time cooking a whole

so I'm in the camp that cooks dressing in a separate pan. A couple of years ago I cooked mine in pieces, I figured it would get there sooner of later anyway...​

 

[BBQchef33]

someone please elaborate on this...white castle stuffing might be the best sounding thing i've ever heard of if it is what it sounds like!!!

its easy.. buy a sack of white castles, tear them apart and stuff the bird with em(add celery, sage, thyme and drippings,or stock). Or just tear them apart,a dd the cleery, etc, and use it as a base with some(small amount) pepperidge stuffing mix. Bake it a casserole with some of the drippings(or stock)from the turkey.



On EDIT: *Warning* Stuffing will have the exact same side effects at 3PM after turkey dinner as eating the belly bombers at 2AM right after licking the last of your beer off the bar floor.

 

[Jorge]

I don't stuff. It allows my White Castle Stuffing to get a little crispy that way....

Didn't some other guy from Chicago use that recipe in one of his books?

 

[sfbbqguy]

I have a hard enough time cooking a whole

so I'm in the camp that cooks dressing in a separate pan. A couple of years ago I cooked mine in pieces, I figured it would get there sooner of later anyway...​

I thought seriously about this approach..."Honey, how can I possibly stuff this bird if it's in pieces?"
But chances are I'd then catch grief for not having the bird in tact.

I'll likely do the bird with NO stuffing and do the stuffing seperately. Then just to make things look good I'll toss a little pre-cooked stuffing in the bird just before it's done. Everyone's happy.

 

[Cast Iron Chef]

its easy.. buy a sack of white castles, tear them apart and stuff the bird with em(add celery, sage, thyme and drippings,or stock). Or just tear them apart,a dd the cleery, etc, and use it as a base with some(small amount) pepperidge stuffing mix. Bake it a casserole with some of the drippings(or stock)from the turkey.QUOTE]

I could never make this. The sliders would never make it to the bird. Maybe if I got 2 sacks.....:redface:

 

[Wampus]

Oven baked all the way!!

????????
You ever tried one in the smoker or on the grill?
If not....you should try. You'll save the oven for the pumpkin pie! HONEST!

 

[Greendriver]

don't them sliders have pickles on em? do the pickles go in the stuffing too?

 

[cmcadams]

I do the aromatics, too.

 

[blues_n_cues]

i posted my andouille crawfish stuffing which goes into the bird after it hits 165 minimum. but i do soak pineapple chunks w/ capt. morgans,brown sugar,thyme,sage,pecans,& simple syrup- soak for a week in the fridge & stuff bird- remove & toss. makes a great sweet fruity rummy bird...
not to be confused w/ a gay deckhand....:shock:

 

[mbshop]

after trying differant ways i found that i prefer nothing inside.

 

[blues_n_cues]

after trying differant ways i found that i prefer nothing inside.

i once dated a woman... ok nuff said....:shock:

 

[Muzzlebrake]

I stuff the chit out of it! Its called stuffing for a reason and why else would turkeys come with a big whole in it!!!!! lol

I actually do it because I prefer stuffing cooked with the meat. So I do one stuffed in the oven and the past couple of years another unstuffed smoked in the cooker. I also make enough that we have another pan of not stuffed stuffing.