TO STUFF OR NOT TO STUFF - THAT IS THE QUESTION
The debate continues. Should you stuff your turkey or prepare it separately?
There are a number of health issues to keep in mind when you stuff a turkey before roasting. Stuffing adds insulation and makes it harder for the stuffing to reach a safe internal temperature of 165°F to destroy dangerous bacteria.
While it is better to prepare stuffing on the side instead of stuffing the turkey, since minimum internal temperatures cannot always be reached, there are certain precautions you can take to make your stuffing safe to eat.
The stuffing needs to be fully cooked before inserting it into the bird's cavity. Any vegetables should be sautéed. It's important to allow the stuffing to cool before inserting it into the cavity, and stuff the bird just before it's ready to roast. Do not stuff the turkey the night before and then refrigerate it. This would increase your risk for creating bacteria.
However, if you want to preare your stuffing separately, there is no need to settle for plain, boring stuffing. Try this Wild Rice Stuffing recipe from The Simple Art of Convection Cooking. The cookbook demystifies convection cooking, teaches you how to achieve mouthwatering results with every meal using the convection cooking modes and includes a glossary of convection terms. Cooking tips and techniques will help make the convection setting of your oven an essential tool in your kitchen, whether you are a beginner or an experienced home chef.
Wild Rice Stuffing
Makes 6 Servings
- 2 tablespoons unsalted butter
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups port wine
- 4 cups diced day-old bread
- 2 cups cooked wild rice
- 3 eggs, lightly beaten
- 1 cup chicken or turkey stock
- 1/2 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh sage
- 1 teaspoon minced fresh thyme
- 1/2 cup hazelnuts, toasted, skinned and coarsely chopped
- Salt and freshly ground pepper to taste
Preheat the oven to 375°F on Convection Bake. Grease a 6-cup baking dish.
In a large sauté pan or skillet, melt the butter over high heat and sauté the onion until tender, about 3 minutes. Add the garlic and sauté for 1 minute. Add the wine and cook until the wine is almost evaporated, about 4 minutes.
Transfer the mixture to a large bowl and let cool.
Add the bread and wild rice to the cooled onion mixture and mix well. Add the eggs and mix well. Add enough of the stock to moisten the bread well. Stir in the herbs, hazelnuts, salt and pepper. Make a small patty and cook in a little oil in a small sauté pan or skillet until cooked through, about 4 minutes. Taste, and then adjust the seasoning of the uncooked stuffing if necessary.
Spread the stuffing in the prepared baking dish. Cover with aluminum foil and bake in the oven for 50 minutes. Remove from the oven, uncover and serve hot.
Click here to get your copy of The Simple Art of Convection Cooking to learn more about how to get the most out of your convection oven.
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