Bacon and Apple Stuffing

7 comments

Appears in Cook's Illustrated November/December 1997

Stuffing the turkey can lead to overcooked white meat and potential safety problems. The solution? Preheat the stuffing, brine the bird, and use dual oven temperatures.

SERVES 10 to 12 (Makes about 12 cups)

Bacon and Apple Stuffing

WHY THIS RECIPE WORKS

We wanted to find a way to safely and successfully roast a stuffed turkey, making sure that the breast meat would be succulent and the stuffing fully cooked. Heating the stuffing for our stuffed turkey recipe in the microwave before placing...

Print