From a food safety perspective, the answer is out
The USDA recommends against cooking stuffing inside the cavity of whole turkeys, for one main reason: bacteria. Warm, moist stuffing is an ideal environment in which bacteria can proliferate, potentially causing foodborne illness. Stuffing that’s cooked inside the bird may not reach the correct temperature for killing off bacteria, even if the turkey itself reaches the correct temp. For safety, it’s best to cook stuffing separately. (And a side benefit is that the turkey will cook more quickly without the stuffing.)
Here are a few tips for safely preparing stuffing. Should you decide to go ahead and stuff the big bird, follow the links below for more tips on how to reduce the risk.
- don’t prepare uncooked stuffing ahead of time
- dry and wet ingredients for stuffing can be prepared separately, then refrigerated
- fully prepared stuffing made ahead should be cooked immediately, then chilled
- cook stuffing in an oven at a temperature setting no lower than 325°F
- use a food thermometer to make sure that the stuffing reaches at least 165°F
- refrigerate stuffing within 2 hours after cooking
For further information on canning visit the National Center for Home Food Preservation (NCHFP) at nchfp.uga.edu or contact your local Cooperative Extension office.
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Brought to you by the UCCE Master Food Preservers of El Dorado County
Last updated: July 2025