Never stuff anything until just before you are ready to put it in the oven. The potential for foodborne illness is extremely high with stuffings. It's
a breeding ground for bacteria if left for even an hour before cooking. You may be tempted to stuff your entree ahead of time and freeze it as a
timesaving measure. Don't do it!
Although you can purchase pre-stuffed foods at the market, commercial food manufacturers have access to preservatives and vacuum packing methods which
are unavailable to the home cook. Don't take any chances.
Always use a thermometer
to determine if the food is done. Dressing is done when the internal temperature reaches 165 to 170 degrees F.