Stuffing and Food Safety

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

Regionally in the U.S., it’s called by various names: stuffing, filling, or dressing. The ingredients used in 

stuffing are often regional as well. Usually based on a bread mixture, other ingredients such as grains, pasta, 

fruits, vegetables, shellfish, sausage, giblets, and nuts are also used. The stuffing is then spooned into the cavity of whole poultry or a pocket cut into a solid piece of meat, or spread on a flat piece of meat and then rolled. 

Because stuffing is an excellent medium for bacterial growth, it’s important to handle it safely and cook it to a 

safe minimum internal temperature as measured with a food thermometer. Here are some common questions 

consumers ask.

Stuffing should not be prepared ahead. The dry and wet ingredients for 

stuffing can be prepared ahead of time and chilled. However, do not mix wet 

and dry ingredients until just before spooning the stuffing mixture into a 

poultry cavity, in/on other meat, or into a casserole. If stuffing a whole turkey, 

chicken, or other bird, spoon the stuffing in loosely – about 3/4 cup of stuffing 

per pound. The stuffing should be moist, not dry, because heat destroys 

bacteria more rapidly in a moist environment. 

The stuffed meat, poultry, or stuffing in a casserole should be placed 

immediately after preparation in an oven set no lower than 325 oF. A food 

thermometer should be used to ensure that the stuffing reaches the safe 

minimum internal temperature of 165 oF. If the stuffing is inside whole 

poultry, take the poultry out of the oven and let it stand 20 minutes before 

removing the stuffing. Refrigerate cooked poultry and stuffing within 2 hours. 

For meat containing small amounts of stuffing (for example: stuffed pork 

chops, veal breasts, or chicken breasts), meat and stuffing may be left intact 

when refrigerating the leftovers.

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, 

it must be either frozen or cooked immediately. To use cooked stuffing later, 

cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 

4 days. Reheat the cooked stuffing to 165 oF just as for all leftovers. Do not 

stuff whole poultry with leftover cooked stuffing.

It is safe to freeze uncooked stuffing. Ingredients can be combined, put into 

a shallow container, and frozen immediately. To use it safely, do not thaw it 

before cooking. Cook the frozen stuffing until it reaches 165 oF. 

If you plan to prepare stuffing using raw meat, poultry, or shellfish, you 

should precook the raw ingredients before stuffing the item to reduce the risk 

of foodborne illness from bacteria that may be found in raw ingredients.

If you plan to prepare oyster stuffing for your turkey, it is recommended that 

you cook the oysters prior to making the stuffing. The stuffing should be 

cooked to a safe minimum internal temperature of 165 oF as measured with a 

food thermometer.

How do you safely 

prepare stuffing?

Can you prepare 

uncooked stuffing ahead 

of time and refrigerate 

or freeze it?

Should you precook 

ingredients used in a 

stuffing?

Is it safe to use raw 

oysters as a stuffing 

ingredient?

How do you safely cook 

stuffing?
Food Safety Information 2

 Stuffing and Food Safety

If the premixed stuffing is uncooked, it is not safe and consumers should not 

buy the stuffing. 

If the premixed stuffing is cooked and refrigerated, the stuffing would be safe 

to buy. At home, reheat it to 165 oF before serving.

For small cuts of meat or poultry, such as a boneless chicken breast, pork 

chop, lamb breast, crown pork roast, or roulade of beef, allow about 1/2 cup 

of prepared stuffing per serving.

When stuffing whole poultry, allow about 1/2 to 1 cup of prepared stuffing 

per pound of raw poultry. The chart lists estimates of the amount of stuffing 

needed for whole birds.

Yes, these products are safe to use. Stuffing cages, stuffing bags and 

cheese-cloth are designed to hold stuffing inside the turkey cavity while it 

cooks. They make it easier to remove the stuffing by simply pulling the cage 

handle or stuffing bag out of the turkey cavity when done. Be sure to follow 

manufacturer instructions and make sure the stuffing is loosely packed in 

the cage, bag, or cheesecloth prior to cooking the turkey. Cook the turkey 

immediately after stuffing. Use a food thermometer to make sure the center of 

the stuffing and the turkey reach a safe minimum internal temperature of 165 

oF.

Yes. For food safety you should not cool stuffing before spooning it into a 

poultry cavity. It should be mixed just before stuffing and cooking the turkey.

•	 Frozen, Pre-Stuffed, Uncooked or Cooked Poultry (Whole): If 

the packaging displays the USDA or State mark of inspection, it has 

been processed under controlled conditions and, therefore, is safe to 

buy. Store it in the freezer, and follow the package directions for safe 

handling and cooking.

•	 DO NOT THAW a commercially pre-stuffed frozen turkey before 

cooking. If this product has been placed in the refrigerator, and it has 

completely thawed, discard both the turkey and the stuffing. The raw 

stuffing introduces additional bacteria. The cool temperture of the 

refrigerator (usually no higher than 40° F) discourages but does not 

stop the growth of harmful organisms in the turkey as it thaws. If 

there are ice crystals in the turkey and the stuffing is still frozen, it is 

safe to cook. The stuffing and the turkey should reach a safe minimum 

internal temperature of 165 oF as measured with a food thermometer. 

Is premixed stuffing 

purchased from the 

store safe to eat?

Is it safe to put hot stuffing into a poultry cavity?

Is it safe to use 

cheesecloth, a stuffing 

cage or stuffing bags to 

stuff a turkey?

How much stuffing do 

you need to stuff meat 

or poultry?

Is pre-stuffed poultry 

and meat safe to buy?

Weight of Whole Bird

1 1/2 to 4 pounds

4 to 8 pounds

8 to 12 pounds

12 to 16 pounds

16 to 20 pounds

20 to 24 pounds

Stuffing baked in a casserole

Amount of Stuffing

1 to 3 cups

3 to 6 cups

6 to 9 cups

9 to 12 cups

12 to 15 cups

15 to 18 cups

At least 1/2 cup per person
Food Safety Information 3

Stuffing and Food Safety

Is it safe to stuff a turkey 

breast?

Can you stuff a turkey 

that will be deep-fat 

fried?

Why is it essential to 

use a food thermometer 

when cooking stuffed 

meat or poultry?

Can you make stuffing in 

a slow cooker?

•	 Pre-Stuffed, Uncooked Meat and Poultry (Pieces): These 

products are less dense than whole, stuffed poultry, so consumers can 

feel confident buying them. Consumers should only buy products with 

“best if used by” dating and directions on preparation to ensure food 

safety and quality. The Meat and Poultry Hotline does not recommend 

microwaving stuffed meat and poultry products. Some microwave 

ovens do not cook food evenly and “cold spots” remain, especially 

with the density provided by the stuffing. 

•	 Pre-Stuffed, Cooked Turkey (Whole): If you are going to buy a 

pre-stuffed, cooked turkey, it should be purchased hot. To keep hot 

foods safe, keep them at 140 °F or above. Bacteria grow rapidly 

between 40 and 140 °F. Discard the turkey and stuffing if left at 

room temperature longer than 2 hours; 1 hour in air temperatures 

above 90 °F. If you plan to eat at a later time, food should be divided 

into smaller portions or pieces, placed in shallow containers, and 

refrigerated. Reheat turkey and stuffing to a safe minimum internal 

temperature of 165 °F as measured with a food thermometer.

Yes, it is safe to stuff a turkey breast. Stuff just before cooking and follow the 

same guidelines as for stuffing a whole turkey. For more even cooking, it is 

recommended you cook your stuffing outside the breast in a casserole. Use a 

food thermometer to check the internal temperature of the stuffing. The center should reach the safe minimum internal temperature of 165 °F. 

Do not stuff turkeys or other poultry to be deep-fat fried. Because whole 

poultry fries very rapidly, sufficient heat may not be conducted to the center 

of the stuffing to destroy any bacteria that could be present. 

Cooking stuffed poultry, pork chops, and other meat can be somewhat riskier 

than cooking them unstuffed. Bacteria can survive in stuffing that has not 

reached the safe minimum internal temperature of 165 °F, possibly resulting 

in foodborne illness. Even if the meat itself has reached this temperature, the 

stuffing may not have reached a temperature in all areas sufficient to destroy 

foodborne bacteria. 

If stuffing does not reach 165 °F when the meat itself is done, further cooking 

will be required for the stuffing to reach 165 °F. 

For optimal safety and uniform doneness, cook stuffing separately. 

It is safe to make stuffing in a slow cooker if you follow these guidelines: 

• The stuffing needs to be very moist. 

• Fill the slow cooker loosely no more than 2/3 full. 

• The lid should fit tightly on the slow cooker. 

• Start cooking on the high setting for at least 1 hour before reducing 

the setting to low. 

• Cook until the center of the stuffing reaches 165 °F as measured with 

a food thermometer. 

• If these guidelines have not been followed, discard the stuffing. 

• Consult your slow cooker manual for approximate times. 

• NOTE: Never place frozen stuffing or other frozen food in a slow 

cooker. 
Food Safety Information 4

Stuffing and Food Safety

Is it safe to cook a 

stuffed turkey in an oven 

cooking bag?

Is it safe to microwave 

stuffed meat or poultry?

How can I safely prepare 

and cook a turducken? 

How do you handle a 

stuffed turkey purchased 

with a ready-prepared 

turkey dinner?

How do you handle 

leftover turducken?

Is it safe to cook a 

stuffed turkey by the 

foil-wrapped method?

Yes. Preheat the oven to 450 °F. Tear off a sheet of 18-inch wide heavy duty 

aluminum foil that is 2 1/2 times longer than the turkey. Place turkey, breast 

side up, in center of foil sheet. Stuff the turkey loosely. Bring the long sides of 

foil over turkey; close loosely by overlapping the ends. Turn up short sides of 

foil to hold in juices. Do not seal airtight. Place foil-wrapped turkey in a roasting pan that is at least 2 inches deep. Insert a food thermometer through the 

foil into the stuffing. The center of the stuffing must reach a minimum internal 

temperature of 165 °F. To brown the turkey, open and turn back the foil 30 

minutes before roasting is finished. For easy slicing, cover the turkey with foil 

and let stand 15 minutes after removing from oven. For estimated cooking 

times, see the cooking chart at the end of this publication. 

Yes. Use only oven cooking bags manufactured and recommended for cooking meat and poultry. For stuffed turkey, add 30 minutes to the roasting times 

recommended for non-stuffed turkeys. The center of the stuffing must reach 

a safe minimum internal temperature of 165 °F as measured with a food thermometer before removing the stuffing from the poultry. For estimated cooking 

times, see the cooking chart at the end of this publication. 

It is safe to microwave stuffed pieces of meat, but cooking whole, stuffed 

poultry in a microwave oven is not recommended. Because food cooks so 

quickly in a microwave oven, the stuffing might not have enough time to 

reach the safe minimum internal temperature needed to destroy harmful 

bacteria. 

A "turducken" is a deboned stuffed chicken inside a deboned stuffed duck 

inside a deboned stuffed turkey. When preparing a turducken, safe food 

handling, cooking, and storage are essential to preventing foodborne illness. 

Make sure the birds and stuffing are not out of the refrigerator in the "Danger 

Zone" (temperatures between 40 and 140 °F where bacteria grow rapidly) for 

more than 2 hours while assembling the turducken. 

Roast the turducken immediately after assembly in an oven set no lower than 

325 °F. Use a food thermometer to ensure that all layers of the turducken and 

stuffing reach a safe minimum internal temperature of 165 °F. The thermometer should be placed in the center of the thickest parts of the turducken. 

Slice and serve the cooked turducken within 2 hours after cooking. Refrigerate 

any leftovers in a shallow container within 2 hours of cooking. Perishable food 

should not be left out more than 2 hours at room temperature (1 hour when 

the temperature is 90 °F and above). 

If it won't be served within 2 hours, slice and cut it into smaller portions 

before putting it in a shallow container in the refrigerator. A whole cooked turducken may not cool to a safe temperature within the time needed to prevent 

bacterial growth. 

Use within 3 to 4 days after cooking or freeze it for longer storage. 

• If the dinner is picked up or delivered HOT, the food must be kept at 

140 °F or above or eaten within 2 hours. It's not a good idea to try 

and keep the foods hot longer than 2 hours because they will dry out. 

• If holding the food longer than 2 hours, remove all stuffing from the 

turkey cavity, divide the turkey into smaller pieces, and refrigerate 

everything in separate, shallow containers. Reheat the meat and stuffing to 165 °F. 

• When picking up a cooked turkey dinner that has been chilled, do not 

accept a whole turkey with stuffing inside. If the turkey and stuffing 

were cooked and refrigerated separately, both should be safe. Keep 

these cold foods cold and refrigerate them immediately upon arrival at 

home (always within 2 hours). Serve the meal within 3 to 4 days. 
Food Safety Information 5

Stuffing and Food Safety

Can you refrigerate or 

freeze a cooked whole 

turkey with the stuffing 

inside?

How do you handle 

leftover stuffed poultry?

Can you reheat leftover 

stuffing in a slow cooker?

When should you 

remove stuffing from a 

hot, cooked turkey or 

chicken?

How do you handle 

leftover stuffed, small 

pieces of meat?

• Do not reheat a whole cooked turkey. Instead, carve the cooked meat 

and reheat the slices or pieces. 

• If the cooked turkey has a USDA inspection seal on the packaging, it 

has been processed under controlled conditions. Follow the package 

directions for reheating, and storing this product. 

The poultry is safely cooked when the food thermometer reaches a safe 

minimum internal temperature of 165 °F in the innermost part of the thigh 

and wing and the thickest part of the breast. The center of the stuffing should 

also reach 165 °F. Let the bird stand 20 minutes before removing the stuffing 

and carving the bird. 

USDA does not recommend refrigerating a whole, cooked turkey with stuffing 

inside. It would take too long for the stuffing to reach a safe temperature of 

40° F. Temperatures between 40° F and 140° F are in the “danger zone”.For 

information on this food safety issue, please call the USDA Meat and Poultry 

Hotline at 1-888-MPHotline,1-888-674-6854 or www. Askkaren.gov 

For stuffing in whole poultry or a whole, bone-in turkey breast, remove all 

stuffing from the cavity. Place it in a sealed container and store it in the 

refrigerator. Use or freeze the stuffing or stuffed poultry parts within 3 to 4 

days. The leftover stuffing may be reheated in the microwave or in an oven 

set no lower than 325 °F. Use a food thermometer to make sure the center of 

the stuffing reaches 165 °F. 

A small amount of stuffing in meat (for example, stuffed pork chops, a beef 

roulade, or a lamb breast) may be refrigerated without removing it from the 

meat. Use or freeze the leftover stuffed meat within 3 to 4 days. The leftovers may be reheated in the microwave or in an oven set no lower than 

325 °F. Use a food thermometer to make sure the stuffed meat reaches 

165 °F in the center. 

Leftovers should not be reheated in a slow cooker due to the length of time it 

takes for the leftover food to pass through the "Danger Zone," the temperatures between 40 °F and 140 °F. Reheat the stuffing in an oven set no lower 

than 325 °F or in a microwave oven. Once reheated, leftover stuffing may be 

served in a preheated slow cooker on the buffet. 
Food Safety Information 6

Stuffing and Food Safety

STUFFED MEAT COOKING TIMES

A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature 

of 165 oF. For approximate cooking times for use in meal planning, see the following chart compiled from various 

resources.

TYPE OF MEAT

BEEF, STUFFED

Flank steak, stuffed and 

rolled

Round steak, stuffed and 

rolled

VEAL, STUFFED

Veal cutlet, stuffed and 

rolled

Veal breast

Veal roast, boneless, 

stuffed and rolled 

LAMB, STUFFED

Crown roast

Leg of lamb, butterflied

Leg of lamb, boned

PORK, STUFFED

Pork loin chops, boneless

Pork Tenderloins

Pork loin, boneless

Crown Roast

SIZE

1 1/2 to 2 pounds

2-ounce steaks, 

cut 1/4-inch thick

4 (1/4-inch thick) 

veal cutlets, about 

1 pound total

2-1/2 to 3 pounds

4 pounds

4 to 6 pounds

4 to 5 pounds

6 pounds

1 1/4 inch thick

1 pound each

2 1/2 to 3 lbs

16 ribs (8 to 9 

pounds)

COOKING TIME

350 °F for 1 to 1 1/4 

hours

Cover pan and 

simmer in liquid, 

turning occasionally, 

about 40 minutes

Cover pan and 

simmer in liquid for 

15 to 20 minutes

Cover pan and 

simmer in liquid 

1 1/2 to 1-3/4 hours 

or until veal is forktender.

Roast at 325 °F for 2 

hours

Roast at 375 °F for 1 

to 1 1/2 hours

Roast at 375 °F for 1 

1/2 to 1 3/4 hours

Roast at 325 °F for 3 

hours

375 °F

425 °F

375 °F

350 °F for 18 to 20 

minutes per pound 

METHOD

Spread stuffing over seasoned flank 

steak. Roll meat and tie or fasten 

edge with toothpick. Brown in skillet 

before roasting in oven.

Stuff and secure individual rolls with 

toothpicks.

Flatten cutlet between sheets of 

plastic wrap. Discard the plastic. Stuff 

and secure with toothpicks.

Add stuffing and roll; tie with string. 

Brown in a skillet.

Add stuffing and roll; tie with string. 

Add stuffing after 30 minutes of 

cooking.

Turn roast upside down after 60 

minutes.

Add stuffing and roll; tie with string.

Bake, uncovered, 35 to 45 minutes

20 minutes

35 to 45 minutes 

Add stuffing to center of roast after 1 

1/2 hours.
The USDA is an equal opportunity

 provider and employer.

Revised October 2011

Food Safety Questions?

Stuffing and Food Safety

Cook poultry and stuffing to a safe minimum internal temperature of 165 oF as measured with a food 

thermometer. For whole poultry, check the internal temperature in the thigh, the wing, the thickest part of the 

breast, and the center of the stuffing. For reasons of personal preference, consumers may choose to cook poultry 

to higher temperatures.

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately to 

imply endorsement of a commercial product or service. 

TURKEY, STUFFED

Oven, open pan

(breast-side up; tent breast 

with foil until the last hour)

Foil Wrapped

(wrapped in heavy duty foil)

Oven Cooking Bag

(follow directions in package)

TURKEY BREAST, STUFFED

Open pan (breast-side up; 

tent breast with foil until the 

last hour)

SIZE

 8 to 12 pounds

12 to 14 pounds

14 to 18 pounds 

18 to 20 pounds

20 to 24 pounds

 8 to12 pounds

12 to 16 pounds

16 to 20 pounds

20 to 24 pounds

 8 to12 pounds

12 to 16 pounds

16 to 20 pounds

20 to 24 pounds

4 to 6 pounds

6 to 8 pounds

OVEN TEMPERATURE

325 °F

450 °F

350 °F

325 °F

325 °F

COOKING TIME

3 to 3 1/2 hours

3 1/2 to 4 hours

4 to 4 1/4 hours

4 1/4 to 4 3/4 hours

4 3/4 to 5 1/4 hours

2 to 2 3/4 hours

2 3/4 to 3 1/4 hours

3 1/4 to 3 3/4 hours

3 3/4 to 4 1/4 hours

2 to 2 1/2 hours

2 1/2 to 3 hours

3 to 3 1/2 hours

3 1/2 to 4 hours

Not usually applicable

21⁄2 to 31⁄2 hours

CHICKEN, STUFFED

Boneless breast

Whole broiler-fryer

Whole roasting chicken

CORNISH HENS, STUFFED

Whole

SIZE

4 to 6 ounces each

2 1/2 to 4 1/2 pounds

5 to 7 pounds

18 to 24 ounces

OVEN TEMPERATURE

375 °F

350 °F

350 °F

350 °F

COOKING TIME

20 to 30 minutes total

1 1/2 to 1 3/4 hours

2 1/2 to 2 3/4 hours

60 to 80 minutes

STUFFED POULTRY COOKING TIMES

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

AskKaren.gov

FSIS’ automated response 

system can provide food safety 

information 24/7 

and a live 

chat during 

Hotline 

hours.

If you have a question 

about meat, 

poultry, or egg 

products, call 

the USDA Meat 

and Poultry 

Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854).

 The hotline is open Monday 

through Friday from 10 a.m. to 4 

p.m. ET (English or Spanish).

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messages are available 24 

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