I think they’re objecting to you calling it “dressing” instead of stuffing, even though it’s usually recommended to cook it outside the bird and thus “dressing” is actually the more correct term making you right.
I haven’t consumed every piece of media on the planet so I can’t speak to the reference you’re making, but no, no it is not.
It is recommended to not stuff the bird because a turkey is large enough that stuffing will significantly increase cooking time and without care it is very easy to undercook the now solid interior, which can then soak bacteria-ladden juices into the stuffing which has not reached sufficient temperatures to kill said offending bacteria.
Stuff your small birds like chickens; dress your big birds like turkey.
The best recommendation of all in my book is to just use a thermometer. Never cook meat by time, always do it by temperature, it’s the only way to know what is actually happening in there.
It’s probably still a good idea to not stuff the things, but if you do it by temp you at least wont poison yourself with raw bird juices.
Other than the safety of undercooking it due to increased cook times: It dries out the turkey which is already a rather dry bird. If you actually want edible breast meat, don’t stuff the bird.
Soda. I’m cool with “soda pop” for a little personality and flair, but if you’re calling soda either just “pop” or god-forbid “coke” then I assume you’re the kind of person who watches NCIS
I think they’re objecting to you calling it “dressing” instead of stuffing, even though it’s usually recommended to cook it outside the bird and thus “dressing” is actually the more correct term making you right.
The recommendation to cook dressing instead of stuffing for food safety reasons is only for the wackos that add sausage
Source: The West Wing
I haven’t consumed every piece of media on the planet so I can’t speak to the reference you’re making, but no, no it is not.
It is recommended to not stuff the bird because a turkey is large enough that stuffing will significantly increase cooking time and without care it is very easy to undercook the now solid interior, which can then soak bacteria-ladden juices into the stuffing which has not reached sufficient temperatures to kill said offending bacteria.
Stuff your small birds like chickens; dress your big birds like turkey.
The best recommendation of all in my book is to just use a thermometer. Never cook meat by time, always do it by temperature, it’s the only way to know what is actually happening in there.
It’s probably still a good idea to not stuff the things, but if you do it by temp you at least wont poison yourself with raw bird juices.
Other than the safety of undercooking it due to increased cook times: It dries out the turkey which is already a rather dry bird. If you actually want edible breast meat, don’t stuff the bird.
Dressing is the regional term in many parts of Canada. Sounds like the same may exist in parts of the United States.
Yes and in some parts of the US they call all sodas “coke,” but that doesn’t mean 7-Up is a coke, it just means that region is wrong.
Soda vs pop. Go!
Soda. I’m cool with “soda pop” for a little personality and flair, but if you’re calling soda either just “pop” or god-forbid “coke” then I assume you’re the kind of person who watches NCIS
Soda Pop. Together.
Soft drink
I’m from GA. Everything is Coke here.