It won't hurt, but there's virtually no fat/drippings in a neck and that's where that bird flavor comes from. Plus being encased in the bird. I never stuff my birds, but if you use turkey stock from the neck and other turkey parts (I make turkey stock in my slow cooker using 3 lbs turkey wings days or weeks before the holiday) you'll infuse turkey flavor into it. I also use a basting bulb and add drippings to my stuffing before giving it a blast of heat or quick broil to crisp it up.
Better to turn it into a stock - pop it in a saucepan with water, onion, a bit of celery, bay leaf, parsley sprigs. Cook down, simmering for at least 45 minutes. Strain and moisten the dressing with that. Lots of great flavor in the neck! Use in your gravy what you don't need for the dressing. ;o)
I don't think that's going to give the dressing as much turkey flavor as you want. Cook the dressing in the oven beforehand (it shouldn't be too browned), then while the turkey is resting, take some of the turkey drippings and pour those on top. Then put it back in the oven and cook until browned.
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