Tips: One slice of bread yields 1/2 cup (125 mL) coarse bread crumbs or 1 cup (250 mL) loosely packed 1/2 inch (1 cm) cubes.
Allow 1/2 to 3/4 cup (125 to 175 mL) of stuffing per 1 lb of turkey.
Avoid packing the stuffing since it expands while cooking.
Stuff the turkey just before roasting. Do not stuff the day before. Moistened stuffing does not keep well. If desired, ingredients may be prepared the day before and combined just before the turkey is to be stuffed.
Do not stuff a fresh turkey before freezing and do not freeze a cooked turkey with stuffing still inside.
Remove leftover stuffing from turkey immediately and keep covered in the refrigerator. Use within three days. Reheat just enough stuffing for one meal.
Cooked stuffing can be frozen up to four weeks. Heat without thawing (or thaw in the refrigerator first): use at once.
Save cooking time...Place stuffing in covered baking dish; cook during last half hour of the turkey roasting time.
For an easy way to remove stuffing from the cavity...prepare the turkey for the oven, line the cavity with cheesecloth leaving excess at the opening, and stuff the turkey as usual. After roasting, simply pull the cheesecloth out of the turkey to remove the stuffing!
