Do you make your stuffing inside the turkey?

As long as all the ingredients to the stuffing are cooked ahead of time, and you cook the turkey to a temp of 180(????-I think-whatever poultry is on the meat thermometer), you are fine.
We usually do both, some in the Turkey, but most of outside.

I put the stuffing in the bird, right before you put it in the oven. I think the Bacteria only happens when you 'pre-stuff' the bird...

Also I agree with bringing the bird to a certain temp.

I watched Good Eats the other night and Alton Brown said to put the stuffing in a flour sack back and then stuff the turkey and cook it to 180 degrees. The flour sack bag helps keep the bacteria at bay and helps steam the stuffing.

From the FOODTV.COM website:
Special equipment: 1 re-usable organic cotton produce bag*
*Cook's Note: The bag is optional. Once the stuffing is made, you can place the stuffing into the bag and then place the bag into the cavity of the turkey.

quart chicken broth
2 ounces dried mushrooms
1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 tablespoon vegetable oil, plus extra for rubbing on turkey
1 tablespoon kosher salt, plus extra for seasoning turkey
3 cups Challah bread, cut into 1/2-inch cubes (from approximately 4 to 5 slices)
4 ounces unsweetened dried cherries, approximately 1 cup
2 ounces chopped pecans, approximately 1/2 cup
2 whole eggs, beaten
2 teaspoons dried rubbed sage
2 teaspoons dried parsley
1/2 teaspoon freshly ground black pepper, plus extra for seasoning chicken

Heat the chicken broth in the microwave in a large microwave-proof container. Place mushrooms in a glass bowl and pour heated broth over them. Cover and allow to sit for 35 minutes.

In a large mixing bowl toss the onion, celery, and green pepper with the oil and salt. Place the vegetables on a sheet pan and roast for 35 minutes. During the last 10 minutes of cooking, spread the cubed bread over the vegetables, return to the oven, and continue cooking.

Drain mushrooms, reserving 1 cup of liquid. Chop the mushrooms and place in a large
microwave-proof bowl with the vegetables and bread, reserved chicken stock, cherries, pecans, eggs, sage, parsley and black pepper. Stir well in order to break up pieces of bread. Use your hands to combine, if necessary. Heat the stuffing in a microwave on high power for 6 minutes.

We make it separate--really separate! My mom makes the turkey & my uncle makes the stuffing at his house & brings it over!

I don't like it inside the bird cause it makes it soggy. I like Stove Top, almost crispy....YUMMMMMMMMM.....

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Posted by nov04LIbride

I don't like it inside the bird cause it makes it soggy. I like Stove Top, almost crispy....YUMMMMMMMMM.....

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Phil too!! He loves Stove Top.

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Posted by peabody

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Posted by nov04LIbride

I don't like it inside the bird cause it makes it soggy. I like Stove Top, almost crispy....YUMMMMMMMMM.....

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Phil too!! He loves Stove Top.

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It's the best and thankfully the easiest!

Hi there MrsTC..

My aunt cooks the stuffing in the bird and every year it tasted yummy and no one got sick!!