Almost everyone feels that a turkey isn’t a holiday bird unless and until it is stuffed. Stuffings are infinitely variable and can be as elaborate or simple as anyone desires.
Generally speaking, ½ cup of dressing should be prepared for each pound of bird. For example, 2½ cups of dressing should suffice for a 5-pound capon but count on a little more just in case. Five cups of dressing should suffice for a 10-pound turkey, 10 cups for a 20-pound turkey, and so on.
The dressing expands on cooking and therefore should be put into the cavity of a bird loosely. Almost, but not quite, fill the cavity before trussing. Leftover dressing can be baked in a buttered skillet and served separately.
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