This recipe first appeared in our October 2012 issue of Culinaire courtesy Natalie Findlay.
Where do you stuff your turkey? The consensus is, if you are going to stuff your bird, then it should be in the neck and breast cavity. Reason being, the breast cooks quicker than the rest of the turkey so stuffing the breast cavity will slow down the cooking time improving the chance of your bird cooking evenly. You should stuff your bird right before you put it in the oven and do not overfill the cavity. The dressing is cooked once it reaches an internal temperature of 165º F. You should plan for 120-180 mL (1/2 to 3/4 cup) of stuffing per person. Any extra stuffing that does not fit in the bird (and I always advise having more stuffing) can be cooked in a greased casserole dish at 350ª F for approximately 45 minutes or until the top is golden and heated through.