Follow these tips for dressing your bird.
Never stuff your turkey with dressing that contains uncooked ingredients, such as raw meat.
Flavor pan-baked stuffing with pan juices from the turkey or with giblet broth, made by simmering giblets on the stove.
Fill the turkey cavity loosely to give the dressing room to expand and to help the turkey cook more evenly.
Don’t stuff the turkey until right before you place the bird in the oven.
Refrigerate leftover turkey and stuffing within two hours after roasting. Place leftovers in shallow containers and use them within three to four days.