Stuffing is a great place for bacteria to grow because it is moist and tends to heat up and cool down slowly. It is recommended that stuffing be cooked separately, preferably in an oven dish or on top of the stove, because stuffing insulates the body cavity from the oven heat and Salmonella may survive cooking. If poultry is to be stuffed, stuff it loosely just before roasting and take it out immediately after cooking to allow for more rapid cooling. You can, if the poultry meat is still cold and ice crystals are still present. Remove unfrozen raw poultry and other raw meats from the refrigerator just before you handle and cook it.
Cleanliness Wash hands before and after handling raw poultry and meat.
Thoroughly wash dishes, cutting boards, counters and utensils with hot water and detergent. You can also put the used board and utensils in the dishwasher. Plastic cutting boards are best because they are easier to sanitize. Keep your dish cloths as well as dish rags used for wiping utensils, pots and pans clean. These can harbor large numbers of microorganisms and should ideally be changed every day.