We have a great sausage, apple and sage stuffing recipe.
We don't stuff the bird.

The stuffing bakes for about 40 minutes.

However, this year the turkey is so big, there's no room in the oven
for the stuffing.

Can we make the stuffing before we put the turkey in the oven, and
then keep it warm in the crock pot, on Low?

Is there a danger that it will dry out?

wrote:

> However, this year the turkey is so big, there's no room in the oven
> for the stuffing.
>
> Can we make the stuffing before we put the turkey in the oven, and
> then keep it warm in the crock pot, on Low?

How long are you planning to keep it in the crockpot? I would put it in
there out of the oven, put the lid on, but not start to reheat it until
about 30 minutes before serving, depending on how much I had. Then you
don't risk cooking it too much or having it dry out. Just leave the lid
on it so the steam stays in.

You can microwave it for a minute to bring it back to temperature right
before serving, too.


Dawn

wrote:

> However, this year the turkey is so big, there's no room in the oven
> for the stuffing.
>
> Can we make the stuffing before we put the turkey in the oven, and
> then keep it warm in the crock pot, on Low?

How long are you planning to keep it in the crockpot? I would put it in
there out of the oven, put the lid on, but not start to reheat it until
about 30 minutes before serving, depending on how much I had. Then you
don't risk cooking it too much or having it dry out. Just leave the lid
on it so the steam stays in.

You can microwave it for a minute to bring it back to temperature right
before serving, too.


Dawn

wrote:

> However, this year the turkey is so big, there's no room in the oven
> for the stuffing.
>
> Can we make the stuffing before we put the turkey in the oven, and
> then keep it warm in the crock pot, on Low?

How long are you planning to keep it in the crockpot? I would put it in
there out of the oven, put the lid on, but not start to reheat it until
about 30 minutes before serving, depending on how much I had. Then you
don't risk cooking it too much or having it dry out. Just leave the lid
on it so the steam stays in.

You can microwave it for a minute to bring it back to temperature right
before serving, too.


Dawn

Crock pot might work and you can always add some stock if it gets dry.
Chances are it will get soggy though rather than dry.

Can you bake the stuffing while the turkey rests? 40 mins is a bit long to rest
it, but maybe you could turn the oven temp up 25-50 degrees so it cooks a
little quicker? Or cook it first, chill it, then reheat.

*Happy Thanksgiving!*

Barb Anne

Crock pot might work and you can always add some stock if it gets dry.
Chances are it will get soggy though rather than dry.

Can you bake the stuffing while the turkey rests? 40 mins is a bit long to rest
it, but maybe you could turn the oven temp up 25-50 degrees so it cooks a
little quicker? Or cook it first, chill it, then reheat.

*Happy Thanksgiving!*

Barb Anne

" wrote:

> We have a great sausage, apple and sage stuffing recipe.
> We don't stuff the bird.
>
> The stuffing bakes for about 40 minutes.
>
> However, this year the turkey is so big, there's no room in the oven
> for the stuffing.
>
> Can we make the stuffing before we put the turkey in the oven, and
> then keep it warm in the crock pot, on Low?

Is there some reason why you don't stuff the bird with the ....
stuffing. Doing so would allow you to cook your stuffing in the oven
with the bird.

" wrote:

> We have a great sausage, apple and sage stuffing recipe.
> We don't stuff the bird.
>
> The stuffing bakes for about 40 minutes.
>
> However, this year the turkey is so big, there's no room in the oven
> for the stuffing.
>
> Can we make the stuffing before we put the turkey in the oven, and
> then keep it warm in the crock pot, on Low?

Is there some reason why you don't stuff the bird with the ....
stuffing. Doing so would allow you to cook your stuffing in the oven
with the bird.

O
>Is there some reason why you don't stuff the bird with the ....
>stuffing.

Yeah, it seems like whenever we would cook until the stuffing was at a
safe temperature, the meat was dry.

O
>Is there some reason why you don't stuff the bird with the ....
>stuffing.

Yeah, it seems like whenever we would cook until the stuffing was at a
safe temperature, the meat was dry.

>"Mitch writes:
>O
>>Is there some reason why you don't stuff the bird with the ....
>>stuffing.
>
>Yeah, it seems like whenever we would cook until the stuffing was at a
>safe temperature, the meat was dry.

Then you are stomping the stuffing in too tight.... the stuffing should be
placed into the cavity *loosely* and only about 3/4 filled.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> wrote in message
...
> We have a great sausage, apple and sage stuffing recipe.
> We don't stuff the bird.
>
> The stuffing bakes for about 40 minutes.
>
> However, this year the turkey is so big, there's no room in the oven
> for the stuffing.
>
> Can we make the stuffing before we put the turkey in the oven, and
> then keep it warm in the crock pot, on Low?
>
> Is there a danger that it will dry out?

That should work. Keep it tightly covered and sprinkle with some chicken
stock to keep it moist.

> wrote in message
...
> We have a great sausage, apple and sage stuffing recipe.
> We don't stuff the bird.
>
> The stuffing bakes for about 40 minutes.
>
> However, this year the turkey is so big, there's no room in the oven
> for the stuffing.
>
> Can we make the stuffing before we put the turkey in the oven, and
> then keep it warm in the crock pot, on Low?
>
> Is there a danger that it will dry out?

That should work. Keep it tightly covered and sprinkle with some chicken
stock to keep it moist.

> wrote
>> We have a great sausage, apple and sage stuffing recipe.
>> We don't stuff the bird.
>>
>> The stuffing bakes for about 40 minutes.
>>
>> However, this year the turkey is so big, there's no room in the oven
>> for the stuffing.
>>
>> Can we make the stuffing before we put the turkey in the oven, and
>> then keep it warm in the crock pot, on Low?

Bake the stuffing the night before, then reheat while thr turkey rests... is
how I did mine.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

" <> wrote in message >. ..
> We have a great sausage, apple and sage stuffing recipe.
> We don't stuff the bird.
>
> The stuffing bakes for about 40 minutes.
>
> However, this year the turkey is so big, there's no room in the oven
> for the stuffing.
>
> Can we make the stuffing before we put the turkey in the oven, and
> then keep it warm in the crock pot, on Low?
>
> Is there a danger that it will dry out?

Since you want to let the turkey sit for 30 min. after removing from
the oven another 10 min. won't make much difference, so just slip it
in when you pull the turkey out.
D.M.
PS I just did this Tue. night and it worked fine.

" <> wrote in message >. ..
> We have a great sausage, apple and sage stuffing recipe.
> We don't stuff the bird.
>
> The stuffing bakes for about 40 minutes.
>
> However, this year the turkey is so big, there's no room in the oven
> for the stuffing.
>
> Can we make the stuffing before we put the turkey in the oven, and
> then keep it warm in the crock pot, on Low?
>
> Is there a danger that it will dry out?

Since you want to let the turkey sit for 30 min. after removing from
the oven another 10 min. won't make much difference, so just slip it
in when you pull the turkey out.
D.M.
PS I just did this Tue. night and it worked fine.

PENMART01 wrote:

>>"Mitch writes:
>>O
>>
>>>Is there some reason why you don't stuff the bird with the ....
>>>stuffing.
>>
>>Yeah, it seems like whenever we would cook until the stuffing was at a
>>safe temperature, the meat was dry.
>
>
> Then you are stomping the stuffing in too tight.... the stuffing should be
> placed into the cavity *loosely* and only about 3/4 filled.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
zactly

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

PENMART01 wrote:

>>"Mitch writes:
>>O
>>
>>>Is there some reason why you don't stuff the bird with the ....
>>>stuffing.
>>
>>Yeah, it seems like whenever we would cook until the stuffing was at a
>>safe temperature, the meat was dry.
>
>
> Then you are stomping the stuffing in too tight.... the stuffing should be
> placed into the cavity *loosely* and only about 3/4 filled.
>
>
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
zactly

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Thanks...worked out great.

We put it in the crock pot, and then about 45 minutes before show time
we added some broth and reheated it. Great stuff.


WAY too much turkey! The breasts on a 24 pound turkey can feed an
army. :-)

Thanks...worked out great.

We put it in the crock pot, and then about 45 minutes before show time
we added some broth and reheated it. Great stuff.


WAY too much turkey! The breasts on a 24 pound turkey can feed an
army. :-)