Dressings and Stuffings

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Stuffing chickens and turkeys is usually not practical in production kitchens. Baking the stuffing separately gives better results, for these reasons:

  1. Safety.

    Stuffing inside a bird is an ideal breeding ground for bacteria that cause food poisoning.

  2. Quality.

    Additional roasting time is needed to heat the stuffing through. The result is often overcooked poultry.

  3. Efficiency.

    Filling poultry with stuffing and removing it after roasting is impractical, time consuming, and messy.

Stuffing that is baked separately is usually called dressing.