Do you call it dressing of stuffing?

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Don't stuff the bird, make muffings If you must have bread stuffing (and if you're having me over, you must have bread stuffing) then cook it on the side (some people insist on calling it dressing if it is not stuffed in the bird). 1) If you stuff the bird, the temp in the center of the stuffing must be at least 165°F to be safe because juices from the bird get into the stuffing. By the time the heat penetrates that far, the breast will be overcooked and void of moisture. 2) An empty cavity allows heat and smoke and flavor to enter the meat from the inside as well as the outside. 3) If you don't stuff you can put herbs in the cavity to amp up the flavor. Stuffing does little for flavor. 4) Stuffing sticks to the ribs of the turkey. If you use the carcass to make stock the next day, which you absolutely should do, the bread in the stuffing will make the stock unappetizingly cloudy and the carbs and gluten will make it thick. If you cook stuffing outside the bird, you can spread it in a baking pan and get more crispy brown bits, the bits everybody wants Now here's an outside the bird concept: Mix a little egg into the stuffing and cook it in well buttered muffin pans so each individual "muffing" will brown all around making lots more crunchy bits! If you want your stuffing wet and juicy, there will be lots of gravy from this recipe to pour over it. stuffing cooked as a muffin If you absolutely positively must have the stuffing in the cavity, then make it very moist, heat it in up to 165°F and stuff the bird with steaming hot stuffing. Then the meat won't overcook while waiting for the stuffing to heat up. Then cook the bird at a lower temp, like 225°F so the exterior will not dry out as much. But you still must get the center of the stuffing up to 160 to 165°F before you take it off the heat because juices from the bird will get into the stuffing.

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