SC - Dressing/stuffing OOP
Philip & Susan Troy
troy at asan.com
Thu Dec 2 22:16:35 PST 1999
Angus wrote:
>a stuffing of minced pork which needs to be cooked through thus eliminating
>the bacteria problem.
Only if juices from the raw bird aren't running into the stuffing.
It might be a good idea to stick a second roasting thermometer into the
middle of the stuffing. That way you know whether it got hot enough to kill
most pathogens (about 170F).
Alex Clark/Henry of Maldon
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