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	Cook's Note: Stuffing Tips

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Allow 1/2 cup stuffing per pound of poultry. Stuff the bird immediately before roasting, never in advance. Spoon the stuffing lightly into the bird’s cavity; it will expand during roasting. Stuffing must reach an internal temperature of 165°F. to be safe.

Bake any remaining stuffing in a greased, covered casserole at 325°F. for 35 to 50 minutes or until thoroughly heated. (In fact, some cooks prefer to make all the stuffing this way, basting it with a little of the juices that run into the roasting pan for great flavor.)

After roasting, remove the stuffing at once and transfer it to a serving dish. Otherwise, the meat and the stuffing cool at different rates, which can create ideal conditions for growth of harmful bacteria.

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