SV: SC - Dressing/stuffing OOP

[cclark at vicon.net]

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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