What is the stuffing?

eager faces and hungry stomachs are gathering around the dining table for Thanksgiving, eager by turkey and other portions of stuffing. The mall, a mixture of chopped vegetables, spices and crumbs of bread, is a long -term favorite side dishes for a turkey dinner. Also known as a bandage, it is served in many different varieties, from herbs and flavored to oyster and even fruit. One widely circulated story revolves in the first place: poultry and other wild play, whose cavities have been cleaned and gutted, need something inside to maintain their shape. Soon the chefs stuffed their birds with all vegetables before they discovered a combination of musty bread and chopped vegetables. When the meat juices were cooked, the bread crumbs would taste and another meal was created.ques employed by Kraft Company in 1972. Hundred Top® Putsing, a Kraft brand, was introduced as a box stuffing that chefs could do within minutes. The marketing campaign used a hundred Top® for saleLenka that this attachment was necessary for the food of thanksgiving. Much attributes this campaign as a reason why Hundred Top® is one of the most popular foods sold during the holiday.

stuffing is usually produced by a combination of herbs, spices, chopped vegetables and breadcrumbs. It can bake inside the bird cavity or cook on top of the stove. Most recipes require the addition of liquid, such as chicken broth or stock, while other recipes rely on real drops. The tray is not only used to accompany poultry, but also other meat such as beef and pork. Sometimes you can see tied into a roll or wedged to the side of dense pork chops.

Every year American food and drug administration (FDA) advises chefs to take certain measures when preparing food with stuffing. In addition to healthy hygienic procedures, if used inside meat or poultry, it is recommended that the internal temperature inThe tubing was at least 165 ° F (71.1 ° C). If it is made separately from the meat, it is also recommended that the cooked dressing does not come into contact with the raw meat or its juices.