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cooking Thanksgiving dinner???

first time cooker:) what is the difference in the dressing and stuffing and do you putt the stuffing inside the turkey while you cook it i need some help sooo please help and thank you:)))

Answer Question

Asked by arkncld08 at 12:57 AM on Nov. 21, 2010 in Food & Drink

Level 2 (-4 Credits)
Answers (12)
  • well how do you cook the turkey ,dressing and stuffing?? im sooo lost

    Comment by arkncld08 (original poster) at 12:58 AM on Nov. 21, 2010

  • dressing and stuffing are the same thing. I don't recommend putting inside the bird for 2 reasons... 1) it increases the cook time of the bird which will make your white meat drier, and 2) if you don't get the stuffing hot enough you will make your guests sick from eating raw bird juices.

    Its better to cook it seperately, use a little less liquid than the recipe calls for, then after its done and the bird is done, drizzle the juices off of the turkey over the stuffing. It will taste like it was cooked inside, but its better for the bird and you. :)

    Answer by karamille at 1:01 AM on Nov. 21, 2010

  • Be sure the bird is completely thawed. Buy a frozen one tomorrow and keep it in the fridge until thursday. VERY IMPORTANT its completely thawed inside. Also buy Reynolds turkey baking bag. Check out hte instructions inside before thrusday so you know how long your bird take to cook, based on its weight. On thursday, open the turkey wrapping, rinse hte bird and pat it dry. Rub it down with butter, put 2 TBPS of flour in the bag and shake it around to coat it. Then put the bird in the bag, close it up with the tie thingy in the bag, and put it in your preheated oven. While its baking, make your sides. Pull the turkey out when the time is up, and look in the cavity of the bird. Make sure the juices are broth colored and not pink/red. If they are pink/red put the turkey back in the oven until the juices are clear-ish in the cavity. Then pull it out and let it rest while you set the table, warm your rolls. Enjoy!

    Answer by karamille at 1:06 AM on Nov. 21, 2010

  • We brine our turkey overnight (you can find recipes for turkey brine on so that it stays SUPER juicy. Then take it out thanksgiving morning, and separate the skin from the breast very gently. Don't remove it, just lift it up. Wash some fresh sage leaves and push them up under the skin. Rub the outside of the skin with a little bit of softened butter mixed with italian seasoning. Bake according to the directions on your turkey. Because you are rubbing it with butter tehre is NO NEED to baste, it will stay perfectly moist and the skin will get very nicely browned and crispy. If it starts to get too dark, LOOSELY tent it with foil to keep it from browning while it finished cooking. Measure the temperature with a meat thermometer, that is the only way to know for sure that it is fully cooked. 18- in the thigh. Let it rest for 20-30 minutes before you carve it to absorb the juices again.

    Answer by AprilDJC at 1:10 AM on Nov. 21, 2010

  • I make cornbread dressing as it is a southern tradition and I find the flavor to be much better than many traditional stuffings. Here is the best recipe I have found for dressing, everyone requests I make it for all the major holiday meals.

    3 cups onion, chopped 1/2 cup fresh sage, chopped
    3 cups celery, chopped salt and black pepper to taste
    16 tablespoons unsalted butter 3 cups turkey stock
    1 tablespoon olive oil

    Prepare the Corn Bread (recipe follows). Reduce oven temperature to 350 degrees F. Crumble corn bread; set aside. Saute onion and celery in 12 tablespoons butter and the olive oil until soft. Place in a bowl and add the corn bread, sage, salt and pepper. Place mixture in a 9"x12" glass baking dish; set aside.


    Answer by AprilDJC at 1:12 AM on Nov. 21, 2010

  • Melt remaining 4 tablespoons butter and drizzle over corn bread. Spoon turkey stock over corn bread. Note: This dish can be prepared a day or two in advance up to this point. Refrigerate, then bring to room temperature before baking. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake 10 minutes longer or until brown. Drizzle with more stock and butter if dressing seems too dry. Makes 12 to 14 servings. Time: 1 hour, 15 minutes.

    1/2 cup oil salt to taste
    2 cups stone-ground cornmeal 2 eggs, beaten
    2 cups flour 2 cups whole milk or
    2 tablespoons baking powder 1 cup milk and 1 cup water
    4 teaspoons sugar


    Answer by AprilDJC at 1:13 AM on Nov. 21, 2010

  • Heat oil in a 9"x13" metal baking pan in the oven until very hot. Combine cornmeal, flour, baking powder, sugar and salt in a bowl. Stir in beaten eggs and milk. Pour hot oil from pan into batter and stir. Pour mixture into pan and bake at 450 degrees F. (preheated) for 20 to 25 minutes or until golden.

    Hope that answers some of your questions. Oh and if you have someone in the family who doesn't like celery, it can easily be omitted from the dressing.

    Answer by AprilDJC at 1:14 AM on Nov. 21, 2010

  • That first reply was meant to say 180 in the thigh just to clarify lol!

    Answer by AprilDJC at 1:15 AM on Nov. 21, 2010

  • Dressing and Stuffing are not the same

    Answer by 1LovelyAngel at 1:16 AM on Nov. 21, 2010

  • I like the stuffing inside the bird. It makes it more moist. I find that dressing ( make in a separate pan) is always drier. My turkey is never dried out tasting. I use an oven bag. Makes it soooo easy, always moist, nice skin, too. Easy directions on the package.

    Answer by SweetLuci at 9:43 AM on Nov. 21, 2010

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