Stuffing Cooked in the Bird...?

Horrible picture. Almost done just browning the bird at this point.

Anyone else cook their stuffing in the bird. Really filled this chicken and the stuffing swells as it cooks. Yum!

No! It looks like you emptied the crop into where it's gizzard used to be!

No!
We do dressing, cornbread dressing.

Yes always with turkey.

Taste's better, but supposed to be dangerous regarding bacteria.

Seems to me my mom did it but always wrapped the stuffing in tinfoil.

We always stuff it in the bird. Tastes better. If you wash out the inside and cook it thoroughly what can be dangerous?

We always cook the stuffing in all of the Birds. Never had a problem but we wash them out first.

Yes, it's the best.

Different cook times for stuffed birds versus not stuffed for safety reasons. Just curious who does what. Wives family does not stuff and dressing very dry.

Always.Have the oven pre heated.Stuff the bird then put directly into heated oven.People get into trouble putting hot stuffing in a cold bird,,then leaving it out for a while.Recipe for botulism.Do it right and no problems and yummy stuffing.Also,,all the giblets get cooked and throwed into the stuffing.Thats where the yummy flavor comes from.

I like wild rice and sausage stuffing in the ducks we kill

Have done it both ways. Prefer dressing with the juice from the bird.

Just use a meat thermometer for the bird and the stuffing.
185f for the bird and 170f for the stuffing.

I always stuff the bird, just do a thorough cleaning of the bird with warm water. Stuffing from the bird is always better ... Yummm

Just dunked a 14 pound turkey into a Brine solution ...let it soak for 12-14 hours.

My Brother in law did one ,last Thanksgiving ....it was the best !

So...this is my first go ..at brining a turkey.

We will see tomorrow.

I need to work on the stuffing part ...just don’t bother with it...But I like it.

Yes...but only for holidays.

ive got the same old enamal coated oval roasting pan, and yes, giblet dressing in the bird, stuff that big "bag" of loose skin up by the base of the neck too, (crop) tastes way better than stuffing cooked on the side.

This^^^
Chickens don't usually have enough loose skin to stuff both sides but for sure on turkey. My dad actually sews up after stuffing to keep it moist.

I don't stuff chickens usually but turkey always stuff w/ oyster stuffing. But I see no reason not to. If you are not stuffing your turkey you are missing out. Never in my 40 years of cooking turkey have I made it in a pan. It would be to dry and you would lose all the flavor. I use my giblets in gravy.

Same. I make a sage stuffing as well with bread, but not in the bird.

... and I never have a dry turkey. Even the breast is moist and juicy. Brine your birds and use a real meat thermometer to accomplish this.

Anything less would be.....uncivilized..

You'll like it..its the bomb.