Holiday Stuffed Turkey

A giant, bronzed turkey full of moist stuffing is certainly the holiday ideal, but is it possible to get both to turn out great…at the same time? After many attempts, we settled on the obvious: cook the stuffed turkey until it’s done, remove the stuffing and finish it in the oven. Here’s what else we discovered:

Test Kitchen Discoveries

• For the stuffing, most tasters preferred the slight chew of a baguette to more delicate breads, especially when toasted in a hot oven.
• After much testing, we found that our stuffing only needed 3 cups of liquid—we prefer broth over milk, water or wine—for almost 20 cups of cubed bread.
• Cooking the stuffing in a bag fashioned from cheesecloth made it both tidy and easy to cook and remove from the turkey.