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  • chefjeb 16 years ago
    You want to make sure the stuffing reaches 165 degrees at its most internal point (use a thermometer) or you will have a bacterial incubator. Another way is to make the stuffing in a separate pan and then put the two together for serving or serve them separately. That way you can control the turkey temp and not overcook while you are trying to get the stuffing to a safe temperature. Your separate baking dish suggestion is the way to go.
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    " It was excellent "
    shirleyoma ate it and said...
    This is a good recipe, I make it quite often.. thank you for posting! happy cooking! yummmmm
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