Stuffing Safely

• Never stuff the turkey in advance in an effort to save time.

• Once you have decided on a stuffing recipe, mix ingredients quickly and lightly stuff the washed cavity just before placing the bird in the oven.

• Chopping vegetable ingredients and bread preparation can be done in advance, but liquids and/or moist ingredients should not be added to dry ingredients until just before stuffing the turkey.

• Allow 1/2 to 3/4 cup stuffing per pound of turkey.

• Stuffing needs room to expand during cooking, do not over-stuff.

• The stuffing recipe may be more than your turkey can hold. Place extra stuffing in a greased pan or casserole dish and bake separately.

• Stuffing contains potentially hazardous ingredients, such as broth, eggs and meat, etc. That means these ingredients could cause illness if not properly cooked and stored.

• Stuffing must be cooked to a minimum temperature of 165°F to be safe.

• Stuffing should be removed from the cavity of the bird to a separate dish before carving the turkey.

• Do not leave stuffing and other leftovers out for more than 2 hours. Refrigerate leftovers immediately following the meal.

• Store leftover stuffing in the refrigerator and use within 1 to 2 days.

• Reheat leftover stuffing to 165 degrees F before serving.

• Turkey Basics: Stuffing{Spanish}
  http://www.fsis.usda.gov/en_espanol/Pavo_Relleno/index.asp
  For safety, prepare stuffing or dressing for the turkey according to these directions.