I have a turkey question

[Huskee]

I love a big pile of it on the plate, just like mashed taters. I even love it cold out of the fridge, weird huh?

[Bogy]

Huskee then I'm weird too, although I've never claimed not to be. Nothing like a midnight snack of cold stuffing!

[Donw]

Not at all. I always look forward to snacking on slices cut from the pan straight out of the fridge.

[IowaGirl]

My dad liked to make himself a turkey dressing sandwich -- 2 slices white bread with lots of butter and a thick slice of cold dressing in the middle.

[smarks112]

This was mentioned earlier but a waffle iron does amazing things for dressing texture. We added jalapeños and made cranberry syrup and served this way with the main dinner.

[fzxdoc]

How come we never got sick, growing up, with no clue as to whether the stuffing was cooked to a safe temp inside the bird? Now I wouldn't dream of serving stuffing below 165, no matter where it's cooked.

There was always a big turkey filled with stuffing and a pan of the same stuffing baked in the oven. The flavor was always best with the stuffing in the turkey and we kids used to fight to get it instead of the pan dressing which was always more dry.

I actually prefer to make turkey dressing with a 50/50 mix of bread and cornbread. Sausage, chicken dark meat, butter-sauteed onions, celery, mushrooms, spices, all held together with homemade turkey broth. All in a pan. Never in the turkey. Any more.

Kathryn