Turkey Stuffing Safety

It is recommended by the USDA that stuffing be cooked separately in baking dish rather that in the cavity of the turkey to insure that it is cooked to a safe temperature of 165°F. If you choose to stuff the turkey, be sure to follow the safety tips below.

• Do not mix stuffing ingredients together the night before to try to save time because this will increase the risk of bacterial growth. Save time by drying bread cubes the night before and preparing other ingredients; then store them separately in the refrigerator.
• Stuff the turkey just before roasting. Stuffing in advance may promote rapid growth of harmful bacteria.
• Do not pack the stuffing too tightly in the cavity. The stuffing will expand as it cooks and may cause it to be too dense. This may not allow it to cook thoroughly throughout.
• A stuffed turkey takes longer to cook so always use a meat thermometer to verify that the temperature of the stuffing has reached a minimum of 165°F.
• Leave stuffing in the turkey during the standing time before carving. Remove the stuffing from the turkey before it is carved to avoid cross contamination.
• Refrigerate leftover stuffing and used within 1 to 2 days. Never freeze for use at a later date.
• Reheat leftover stuffing that was cooked inside the turkey to a minimum temperature of 165°F.