unstuffed stuffing?

Question

Ok, my 21 year old daughter became brave and is hosting thanksgiving at her place for 15...YAY!...oh but *mom* has to bring the turkey...she ain't all that brave....I want to make stuffing seperate from the turkey, as I am making a very large turkey and I thought I would stuff it with apples...??? would that work...suggestions?...also I want to make a yummy stuffing as a seperate dish to bring...help!!!!!!!!!!!!!!!!! (i have always made my stuffing in the turkey in the past...I am concerned it will be dry?...i need some good recipies please! thank-you!!!!!

Answer 1

what you want to do is great! never stuff a big bird like that because in order to kill the bacteria that gets on the stuffing when you stuff the bird you have to cook that to 165F in the center of the stuffing! that means the birds roasted to about 190-200F, thats like turkey flavored chalk. if its apples you desire, try placing slices under the skin. stuffing made seperatly is very easy, just add broth or stock, or even water. or you can do what im doing and make a savory bread pudding, just use equal parts eggs and cream/milk(ie 1 cup milk=4 eggs) season it with salt and pepper, and anything else you like and toss in the bread. let it soak up some of the liquid and bake at 350 untill the top is browned.

Answer 2

I do not like dry stuffing at all so I got this recipe from my grandma.

*about one loaf of bread (day old or not, doesn't matter)
*one stick oleo
*onion, chopped
*2 ribs celery w/leaves, chopped
*one or two cans mushrooms depending on how much you like
*one can condensed cream of mushroom soup
*one can condensed cream of celery soup

In frying pan melt oleo and saute onions and celery until tender. Add mushroom and canned soup. Stir until well mixed, remove from heat and pour over torn up bread. Mix well so all bread is coated. Place in a greased casserole dish and bake about 30 minutes at 350, until hot in center since everything is already cooked.