Inside or Out?

No, not Santa’s whiskers and the covers, but stuffing and the turkey. I’ve been making big holiday dinners for decades. Until I found and tested this recipe from the NY Times, I’ve always thought that stuffing had to be in the bird. It just didn’t have that special stuffing wonderfulness any other way. But since I tried this muffin cup stuffing, I’ve been a convert. It’s time consuming to make–takes over an hour to do the various things–but really worth it. I’m never going back. An extra plus: the bird cooks faster and more evenly without stuffing (sorry about the grease marks, they were well-earned):

Try it, it’s worth it.