How to Prepare Stuffing
Wondering just how much stuffing you’re going to need for your dinner this year? Look no further—you’ve come to the right place.
*for cubed stuffing varieties, use 3/4 cup broth or water for poultry weighing 6-8 lbs., and use 1 1/3 cups broth or water for poultry weighing 10-12 lbs.
Melt butter in a large saucepan over medium-high heat. Add onions and celery and cook 2–3 minutes. Remove from heat.
Add broth and stuffing to saucepan and mix gently.
Preheat the oven to 325ºF. with a rack in the lower third, then stuff your turkey, if desired. Or prepare the stuffing to bake separately – this will make it easier to cook the turkey completely and thoroughly kill any bacteria. Make sure bird and stuffing hit a minimum internal temperature of 165ºF, for safety. For instructions on baking the stuffing separately see our Moist & Savory Stuffing Recipe.
Be sure the stuffing reaches 165°F., if the turkey is stuffed. Turkey juices drip into the stuffing during roasting, and in order for the stuffing to be safe to eat, it also must reach the proper temperature. Insert the thermometer into the center of the stuffing to determine its internal temperature.