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Stuffing and Dressing Food Safety

Take steps to avoid foodborne illness in stuffings and dressings


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Stuffing Recipes

© 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.

Stuffing / Dressing Food Safety

Never stuff anything until just before you are ready to put it in the oven. The potential for foodborne illness is extremely high with stuffings. It's a breeding ground for bacteria if left for even an hour before cooking. You may be tempted to stuff your entree ahead of time and freeze it as a timesaving measure. Don't do it!

Although you can purchase pre-stuffed foods at the market, commercial food manufacturers have access to preservatives and vacuum packing methods which are unavailable to the home cook. Don't take any chances.

Always use a thermometer to determine if the food is done. Dressing is done when the internal temperature reaches 165 to 170 degrees F.

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Stuffing and Dressing Food Safety
Stuffing and Dressing History
Stuffing / Dressing Recipes
Stuffing Recipe Photo © 2009 Peggy Trowbridge Filippone, licensed to About.com, Inc.


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