Ditch the Boxed Stuffing for One of These 35 WOW-Worthy Turkey Stuffing Recipes (2024)

FAQs

How much stuffing do I need for a 20 pound turkey? ›

Stuff both the neck and body cavities of a completely thawed turkey, allowing ½ to ¾ cup of stuffing per pound. Don't pack stuffing too tightly, as it may cause uneven cooking. When preparing a whole turkey for the oven, return the legs to the original tucked position if they were untucked for stuffing.

Eggs add richness to the stuffing, and makes it cohere better.

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.

How much stuffing should be used in a stuffed chicken or turkey? The amount of stuffing to use in a chicken or turkey depends on the size of the bird and personal preference. As a general guideline, you'll need about 3/4 to 1 cup of stuffing per pound of poultry.

Plan to serve about 3/4 cup of stuffing per guest.

One 16-oz. bag of Pepperidge Farm stuffing mix is recommended for every 20 lbs. of poultry. Now, let's get that turkey stuffed!

Never pass up the opportunity to add flavor to turkey by stuffing the cavity with a simple aromatics mix. Fresh herbs like thyme, rosemary, and sage along with a half lemon go a long way to add flavor, and stuffing it into the bird takes almost no time at all.

It's better to cook a turkey at 350°F after preheating the oven to 450°F. This makes the skin crispier and ensures the turkey will get cooked evenly.

What should I put in the cavity of my turkey? ›

Onion, celery and carrot: These chopped vegetables are placed inside the cavity. These help to add flavor and also keep the turkey moist as they steam. Other vegetables you can use are squashes or peppers. Seasonings & Herbs: Salt, pepper, fresh rosemary and sage.

On not stuffing your turkey

Bishop: Instead, put the stuffing in a dish — but then it becomes "dressing," if you want to be technical about it. The problem is, when you stuff the turkey, yes, the stuffing gets all of the wonderful flavors from the bird, but it makes it much more difficult to cook the bird.

A 14-ounce bag of stuffing makes about 11 servings; a 6-ounce box of stuffing mix makes 6 servings.

Each 6 ounce box of this easy stuffing makes six servings.

Insert a food thermometer through the foil into the stuffing. The center of the stuffing must reach a minimum internal temperature of 165 °F.

Stuff Loosely

Spoon it directly into the turkey cavity right after preparation. Stuff the turkey loosely — about 3/4 cup of stuffing per pound. The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment.

A 5-gallon container is typically large enough to fit any size turkey. Be sure to clear out some fridge space before you brine. To minimize cleanup, line the container with a liner bag. If you don't have the fridge space for a 5-gallon container, you can place the turkey in tied bag inside an ice chest.

Here's a general guideline for cooking a 20-pound stuffed turkey: Stuffed Turkey Cooking Time at 325°F (163°C): Approximate Time: 4.5 to 5 hours.

For 10- to 12-pound turkey, roast 3¼ hours to 3½ hours. For 12- to 14-pound turkey, roast 3½ to 4 hours. For 14- to 18-pound turkey, roast 4 to 4¼ hours. For 18- to 20-pound turkey, roast 4¼ to 4¾ hours.