Is Stuffing Safe? How to Cook Stuffing and Dressing Safely

Stuffing, called dressing in parts of the US, is one of the few Thanksgiving dishes where the cooking method changes the food-safety risk. Raw turkey juices can soak into stuffing packed inside the bird, and the stuffing then has to reach a safe temperature in the middle of a cavity that heats slowly. The US Food and Drug Administration, Health Canada, the UK Food Standards Agency and the University of Georgia Cooperative Extension all give guidance on this, and they agree on the most important rule: whichever way you cook it, stuffing must reach 165°F (74°C).

The safe temperature

The FDA says all stuffing and dressing must be cooked to a minimum temperature of 165°F, whether it is cooked inside or outside the bird. Health Canada gives the same figure, 74°C (165°F), for stuffing cooked alone or in poultry, and lists it alongside casseroles, leftovers and egg dishes. The University of Georgia says to use a food thermometer to check that the stuffing has reached 165°F in the middle, thickest part.

For comparison, Health Canada’s chart puts the whole turkey itself at 82°C (180°F) in its guidance, while the FDA and the University of Georgia use 165°F for poultry measured in the innermost part of the thigh and wing and the thickest part of the breast. The agencies measure and describe this slightly differently, so follow the thermometer instructions from the source you rely on.

Cooking stuffing outside the bird

This is the option the agencies prefer.

• The FDA says that for optimum safety, cooking stuffing in a casserole dish is recommended.
• Health Canada advises cooking stuffing separately, in its own oven dish or on the stove top, to a minimum internal temperature of 74°C (165°F).
• The University of Georgia says to cook stuffing separately in a casserole dish for food safety and for uniform doneness of the turkey.
• The UK Food Standards Agency goes further: cook the stuffing in a separate roasting tin, not inside the turkey, because a stuffed turkey takes longer to cook and may not cook thoroughly if it has not reached the correct temperature throughout. The FSA also notes that cooking guidelines on packaging are based on a bird that is not stuffed.

Cooking separately also means the turkey is not held back by the stuffing, which is why our turkey roasting times table shows a shorter range for an unstuffed bird than for a stuffed one.

If you do stuff the turkey

Both the FDA and Health Canada describe how to reduce the risk when stuffing the bird:

• Stuff just before roasting. The FDA says stuffing should be prepared and stuffed into the turkey immediately before it goes in the oven. Health Canada says to stuff it loosely just before roasting.
• Keep wet and dry ingredients apart. The FDA says to mix wet and dry ingredients separately and combine them just before using.
• Stuff loosely. The FDA gives a measure of about 3/4 cup of stuffing per pound of turkey.
• Bake the extra in a dish. Any leftover stuffing that does not fit should be baked in a greased casserole dish, the FDA says.
• Take it all out right after cooking. Health Canada says to remove all stuffing straight after the turkey comes out of the oven.
• Check the stuffing, not only the bird. The FDA says that if the turkey is stuffed, the temperature of the stuffing should be 165°F as well as the bird itself. Put the thermometer into the centre of the stuffing and into the thigh, the wing and the breast.

If the stuffing has not reached 165°F when the turkey is otherwise done, it needs more cooking before it is served.

Raw ingredients: a note on eggs and meat

Many stuffing recipes include eggs, sausage or giblets. Health Canada’s chart lists egg dishes at 74°C (165°F) and ground poultry, including sausages with poultry meat, at the same figure. The FDA’s holiday advice also tells cooks to keep raw eggs, meat, poultry, seafood and their juices away from foods that will not be cooked, in the shop, in the refrigerator and while preparing meals.

Making stuffing ahead

The FDA’s rule for chilling applies to leftovers and takeaway, and to any food that should be refrigerated: put it in the refrigerator within two hours. Health Canada says to throw out perishable food that has sat at room temperature for more than two hours. If the dry mix is ready in advance, mix the wet and dry ingredients separately and combine them just before using, as the FDA suggests. Cooked stuffing should be stored apart from the turkey. Health Canada says to store turkey meat separately from stuffing and gravy.

Leftover stuffing

Refrigerate leftover stuffing in shallow containers so it cools quickly, and use it within the time frame the agencies set. The University of Georgia says to refrigerate turkey, stuffing and gravy separately within 2 hours of cooking (or 1 hour in temperatures above 90°F) and to use them within 3 to 4 days or freeze them. Health Canada says two to three days. Reheat stuffing and other leftovers to 165°F (74°C).

Quick checklist

• Cook stuffing in a casserole dish if you can; both the FDA and the FSA recommend it.
• If stuffing the bird, mix just before roasting and fill loosely.
• Check the stuffing with a food thermometer and look for 165°F (74°C) in the centre.
• Remove all stuffing from the bird straight after cooking.
• Refrigerate leftovers within two hours.

Sources

• US Food and Drug Administration, “Food Safety Tips for Healthy Holidays” (content current as of 31 January 2025)
• Health Canada, “Holiday food safety”
• UK Food Standards Agency, “Christmas food hygiene”
• University of Georgia Cooperative Extension, “Food Safety Tips for Preparing a Holiday Turkey”, Circular 1226 (full review 15 September 2026)

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