Do not mix stuffing ingredients together the night before to try to save time because this will increase the risk of bacterial growth.

Save time by drying bread cubes the night before and preparing other ingredients and then storing separately in the refrigerator.

NEVER stuff the turkey in advance. The stuffing may promote rapid growth of harmful bacteria. Stuff the turkey just before roasting.

Do not pack the stuffing too tightly in the cavity because the stuffing will expand as it cooks. If the stuffing is too dense, it will not cook thoroughly all the way through.

Allow extra cooking time when roasting a stuffed bird. Always use a meat thermometer to verify that the temperature of the stuffing has reached a minimum of 165°F.

Leave stuffing in the turkey during the standing time before carving. Remove the stuffing from the turkey before it is carved to avoid cross contamination.

Leftover cooked stuffing should be refrigerated and used within 1 to 2 days and should never be frozen for use at a later date.

Leftover stuffing that has been cooked inside the turkey should be reheated to a minimum temperature of 165°F.

Use stale, firm textured bread for good textured dressing.

Stuffing that is packed loosely will be fluffy and is more likely to cook thoroughly.

If stuffing the turkey, make the stuffing slightly dry. It will expand and become moister from the juices produced as the turkey roasts.

To moisten stuffing that seems dry after cooking, add chicken broth. Use only enough liquid to moisten, you do not want the stuffing to be soggy.

Most families have a traditional stuffing recipe. Try a new tradition of serving the traditional along with a new recipe.

If using instant stuffing, add ingredients such as chopped nuts, cranberries, mushrooms, bacon, or sausage for extra flavor and to give the impression that the stuffing was made from scratch.

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