Thanksgiving Stuffing

Serve a safe and satisfying stuffing this holiday using these simple tips.

• If you want to play it extra-safe with poultry, don't stuff your bird at all. Instead, make a traditional "dressing" which is simply stuffing that's cooked in a buttered casserole or soufflé dish.

• If you do plan on baking the stuffing and turkey together, stuff your turkey just before putting it in the oven and cook it to 180 degrees F. If the turkey is done but the stuffing isn't, remove the turkey, transfer the stuffing to a casserole dish and return the stuffing to the oven to finish cooking.

• If stuffing your turkey, estimate one cup of stuffing for each pound of turkey, i.e. a 10 pound turkey will get 10 cups of stuffing. Cook any extra stuffing on the side.

• To prevent your stuffing from getting too mushy, keep dry and wet ingredients separate until right before stuffing the bird or casserole dish. If you like the stuffing a little drier and cake-like, add an egg or two.

• Dress up your stuffing with nuts, fruit, wild rice, sausage or liqueurs and try new spice combinations to reflect regional tastes.