To think this is not how you eat stuffing?!

[Danceintherain2018]

We went to a friend's for lunch today. She cooked a lovely roast (I'm not complaining.)

She mixed the stuffing with hot water and let it sit. I assumed it would go in the oven as I do with mine and as it states on the packet. When the food was ready to serve, she brought the bowl of stuffing out!! It had not been in the oven and didn't taste great.

I've never know anyone do this before!!

AIBU to think this is not the norm?

It may be true that as I type there is a dish of sausagemeat stuffing baking in the oven. (Somebody gave me one of those Christmas hampers in a roasting tin - and that had a box of stuffing mix in and I just happened to have a block of sausagemeat in the freezer that needed to be used up.)

Stuffing is what you stuff inside a bird or a joint of meat

Ah - those were the days when we did that. Before we were all told that the cavity temperatures were insufficient or that they took too long to come up to a biocritical temperature. My mother used to have different stuffings for the neck and 'other' cavity for the Christmas capon (we loathed turkey). Blissful memories of stuffing with a meal and stuffing sandwiches

I used to have a recipe for an intact, boned chicken that involved stuffing it, sewing it closed, and poaching it for an hour then turning off the heat but leaving it in that water overnight to continue cooking. It was fabulous. Haven't cooked it in years because it transgresses so many food safety recommendations but it was one of my all-time most popular dishes.

Sounds nasty! I use paxo sometimes but usually mix in sausage meat and stuff part of the bird and roast the rest. If she simply mixed it with water it wouldn't taste very nice and be sludgy...yuck!

Here it is in all its glory. Bright orange Paxo.

Did you eat any stuffing? Ewwww

Yes! Paxo breadcrumbs! 😀

Horrid stuff.

I love Paxo stuffing with less water than they recommend and loads of salted butter

DH is —sane— like the rest of you and likes it cooked so I have to leave a bit of the uncooked mush out for myself, I much prefer it to stuffing cooked in the oven

Bright orange paxo. It reminded me of 🤮 this image. Just a different colour.

Any form of packet stuffing is vile!!! I can't eat it even if it has been in he oven.
I grew up with my mums homemade stuffing and always make my own, its so easy!

When I met Dp he thought that's how you made stuffing. I had to show him the cooking instructions before he would believe me.

I love uncooked stuffing mix! Best bit about making it if you ask me. I do draw the line at a couple of sneaky teaspoons full, and I definitely wouldn't serve it up with the roast like that. I had assumed eating it uncooked in any quantity would probably give me stomach ache.

What Arran ? I've missed that memo? Are you saying that stuffing cooked inside the bird isn't safe to eat? But the bird itself is? Can you explain?

If it's cooked outside in a tray its horrible and dry and pointless, and whatever it is it can't be stuffing, because what's it stuffing? Nothing

mmm, paxo stuffing. I add extra chopped onion, a grated apple and sunflower seeds to mine. Mix up with hot water and a dab of butter - with extra butter on top - in the oven, bake and eat. Glorious food of the gods!

I used to work at greggs around 10 years ago, when they still sold the hot pork baguettes. If someone wanted stuffing this is how we made it. Bit of stuffing and hot water mixed in a bowl and straight onto the baguette.

Orange stuff was breadcrumbs 😂

Orange stuff was breadcrumbs

But why are they orange? Bread doesn't look like that. At least, not unless it's been in a nuclear accident.

My favourite part of cooking a Sunday lunch is helping myself to forkfulls of uncooked sage and onion stuffing straight from the bowl

however, I would never serve it to anyone else like that- normally it should m go in the oven.

I know there are more up-to-date guides somewhere on the FSA site but you have put it in a nutshell with your explanation. Safe Food pdf

Various bodies ran tests and discovered that it took a very long time for stuffing to reach biocritical temperatures (75 C for food safety purposes) if cooked in a cavity. So, the recommendation was to cook stuffing in a separate dish because otherwise, the long cooking time 'impaired the quality of the meat'.

There was also a recommendation that the stuffing should not exceed > 10% of the weight of the unstuffed bird/whatever. My mother's Christmas capon used to have separate stuffings for the neck and the 'other end' of the bird. It was fabulous and well-exceeded the 10% recommendation. Grief knows how long it 'should' have been roasted to meet the recommendations. (Mind, those were other days, and other capons - they 'grow' capons differently now.)

I have got into the somewhat regrettable habit of frying stuffing

With lots of sausagemeat and butter

The DCs think fried (and therefore crispy all over) stuffing is the very best thing about a roast. Apart from Yorkshire Puddings

Meh I'd rather have no stuffing than dry shit cooked outside the bird. I don't do stuffing that often, because I don't cook a whole bird that often and don't make it with other meats, but when I do I will continue to cook it inside the bird.

The fuck is wrong with people?!

theymademejoin

“Orange stuff was breadcrumbs.
But why are they orange? Bread doesn't look like that. At least, not unless it's been in a nuclear accident.”

Good question!

Could be because traditionally fish is cooked in breadcrumbs and if you were a contestant on Family Fortunes and you were asked for a popular colour of a fish you’d say gold or orange.
Therefore colouring the crumbs orange reminds us to put them on fish and not in the fruit bowl.

If that’s not the right answer then I don’t know what is.

Meh I'd rather have no stuffing than dry shit cooked outside the bird.

Gosh I love dry stuffing balls. We either make our own or get Paxo and add some breadcrumbs to it, I roll it into balls, and cook 4 and freeze the rest for weeks of stuffing balls action.

That's how my mum does it. Thought it was normal.

I have got into the somewhat regrettable habit of frying stuffing

With lots of sausagemeat and butter

Has memories of fried clootie dumpling - Those were the days, my friend, we thought they'd never end. Etc.

Grating or blitzing bread to make breadcrumbs is one of my most all-time hated cooking jobs so idk how ppl can say 'it's so easy!' to make yourself

Nowt wrong with paxo!