Stuffing includes a variety of breadcrumbs mixed with ingredients like onion, celery and spices. You can prepare a stuffing from scratch or purchase it in a box from the store. The cavity of a turkey or chicken often is filled with the mixture. When you have leftover stuffing, it needs to be stored in the refrigerator in an airtight container. The stuffing needs to be reheated properly to kill harmful bacteria to prevent illnesses.
Heat the oven to 163 degrees Celsius.
Place the stuffing in an oven-safe baking dish.
Cover the baking dish of stuffing with aluminium foil.
Heat the stuffing for 20 to 25 minutes or until the internal temperature reaches 73.9 degrees Celsius. Remove the foil halfway through the cooking time if you want the stuffing to have a golden crust.
Remove the stuffing from the oven and serve it immediately.
- Use leftover stuffing within three to four days.
- Never heat stuffing in a slow cooker or a steam table because it will not reach the appropriate temperature to kill harmful bacteria.
- Always remove the stuffing from the turkey after you cook it. The USDA does not recommend storing the turkey in the refrigerator with the stuffing inside of it.