Outside, I've never dared to do it on the inside!

Inside, always, it tastes so much better

both! duh?!? how else can you make enough to last all weekend!

I usually cook it outside. I read an article this weekend that it's safer to cook it outside the turkey. The reason was that due to that it takes longer to cook a stuffed turkey, 8 times out 10, the turkey is undercooked. I sure don't want to eat stuffing from an undercook and don't want to send my guests home with a bad stomachache!!

inside the turkey!!

I go for outside. Its so much easier, with all that I have to do when making a big meal any time saver helps. Plus it is safer.

Both. I make a ton of stuffing!

My family does it outside and thank God, I despise stuffing.

I think it's best done this way too for people (like myself) who are not fans.

outside only

why would you cook it on the outside??? inside all the way baby!

Both - whatever doesn't fit in the turkey gets cooked in a buttered casserole dish, yum!

We cook boxed stuffing outside of the turkey. My dad also makes his special White Castle stuffing, which is so good and yes it is made with White Castle hamburgers, and cooks that inside the turkey. So both!

I make homemade stuffing from sourdough bread and it's just easier to do it outside the turkey.

on the outside, always...

outside....and may be it's a southern thing, but we have dressing, not stuffing....from what i can tell, it's a creamier consistency than stuffing....anyone else have this instead??

Inside is harder, but it tastes so good. It took years until I got it like my mother, but I'm still not as good as my grandmother.

Both. We fill the fron and back end with stuffing and put the extra in a pan next to it in the oven. I must admit that stuffing cooked IN the turkey tastes better than stuffing cooked OUT. We also have a special vegetarian stuffing for my sis. That doesn't go in the turkey

My Nana has always done it on the inside!
It's awesome!
Have never had any problems.
We have been eating it like that our whole lives.
Yummy!

Outside. It's safer and easier to control the cooking of the turkey. BTW, the best way to do the turkey (according to a whole bunch of studies) is to do it the high temp way. I've done it that way for about the past 10 years ever since reading about it in Vogue of all places and since then it's always been great. It's so much faster. There usually is some smoke though so make sure you have good ventilation.

cooking the stuffing inside leads to a dried out bird, or the possibility for samonella, cross contamination, undercooking...

if you do cook with stuffing the thermomiter in the bird is not enough get a probe thermomiter and inser it all the way in.... even the stuffing needs to be cooked to the proper temp

Both

Inside = Stuffing
Outside = Dressing

I make dressing and infuse with some of the turkey drippings to get that turkey flavor. walnuts, celery, apple, corbread and sourdough bread...OH I can't wait!

Inside all the time. Best flavor. I even jam stuffing between the skin and the body. Gets real crunchy.

Speaking of stuffing, which food network star is pregnant?

Did you know that stuffing prepared outside the turkey is called dressing?

As for picking one over the other, I love both!

outside in a crockpot

I find it gets too greasy if you cook it inside the turkey. Besides, our family has been doing turkey breast for the last 5 years so we wouldn't have a place to put it anyway! It's still stuffing because it gets stuffed in our faces!

Outside. I agree with limelindsey, too greasy if you cook it inside! I like it to be light, and crunch on top. Mmmmmmmmm.

Following Alton Browns instructions, I did the stuffing inside last year, but wasn't able to get them 'synced up', so it's back in the casserole dish.

And I'm one that holds to it being "stuffing" in the bird and "dressing" when cooked seperately.

I do both, the traditonal inside, then I do a special sausage, apple stuffing in a seperate dish. Both preped the night before.

Inside I love it that way..

We do both at our house - a nice, smooth texture from the moist insides of the turkey, and something with a little more crunch from the pan that roasts alongside it.

And being in the South, I'm very familiar with the Stuffing/Dressing concept and differences, but since my family is not Southern, we only do stuffing. (I make an amazing stuffing with chestnuts, granny smith apples, and sausage!)

Both. We mix the inside stuffing up with the outside stuffing. I agree that the inside stuffing is too greasy alone so this way it spreads out the goodness. My mom uses Julia Child's recipe for italian sausage, mushroom, and black olive stuffing. OMG...it is the best!

We always do some inside and then a bunch more outside the bird-- we can't fit enough for all of us inside!

I make mine in the slow cooker, frees up the oven for room.

1 cup butter or margarine
2 cups chopped onion
2 cups chopped celery
1/4 cup chopped fresh parsley
12 ounces sliced mushrooms
12 cups dry bread cubes
1 teaspoon poultry seasoning
1 1/2 teaspoons dried sage
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
4 1/2 cups chicken broth, or as needed
2 eggs, beaten

DIRECTIONS
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

DEFINITELY outside -- I don't eat meat, so why would I infuse my delicious stuffing with turkey juices? Nobody has ever complained... and if they do, they can cook their own turkey next year instead of mooching off of mine! (Yes, I cook a full turkey even though I don't eat meat)

Both. The dressing (erm...outside dish) has wild rice added too. They wind up getting mixed together at some point.

I'm with the rest of the Southern contingent...it's dressing, not stuffing, it definitely has a smoother or moister consistency, and it's prepared in massive quantities outside the turkey. I look forward to it allll year long...

outside I dont want to risk uncooked food

I have never actually cooked a turkey, but I just put a chicken in the oven and I stuffed it. I have done chicken both inside and outside.

I ordered my Turkey from New Orleans this year. It is a Cajun Deep Fried Turkey and I ordered dressing on the side.

Outside, just... in case. haha.

I eat Turkey Day at my parent's house every year, and refuse to miss it. They make the best food!! We started making a deep fried turkey a few years back, and they are to die for, but have no place to put the stuffing. So, now every year they make 2 birds. One deep fried, and the other stuffed and baked. Wouldn't miss it for the world. In fact, I request only Thanksgiving off every year, don't care about XMas or New Years.

Both!
There is so much stuffing that not all will fit in the bird. So some gets stuffed and some gets baked in a side dish pan.

Mmm Stuffing is the best part of Thanksgiving Dinner!!!

My mom's always done it inside, which I will do someday...I like it b/c it soaks up all the turkey's juices, and makes a very flavorful, moist stuffing. I can't imagine having it any other way, but hey, what mom does is best...

Southern. Dressing. Better.

I don't think i've ever had "stuffing." Especially not something with sausage or oysters or cranberries or apples or anything like that.

And I LOVE my mama's dressing.

I'm a vegetarian so we cook it outside. Although, my mom always cooks it outside too. Inside just seems gross.