AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question For thanksgiving my mother made her usual stuffing for the turkey- it consists of hamburger and some seasonings. She cooked it for five hours with the bird and it came out raw. She removed it from the bird and baked it for another hour but it was still raw so she pan fried it then microwaved it. Nothing she did would cook the stuffing, it was red and wiggly. My brother tried a bit of the half cooked stuffing and it tasted good but the meat was not even half cooked let alone fully cooked. My question is do you know what caused the meat to do that? The meat was fresh from the store but why would it not cook after all that time? The turkey was done perfectly but the stuffing was raw. I hope you can answer this, everyone in my family is baffled and we all work in the food service industry so it's not like we are food novices. Regardless of what we did though the meat would not cook... I'm not joking. Thank you for your time!
Answer Hi Nichole,
I've never heard of this happening so I'm going to forward this message on to our meat speacialist at the University of Illinois for his input.
If you'd send me your email address I'll correspond directly with you. My email address is cschlitt@uiuc.edu.
Thanks Nichole for a very interesting question. Hopefully Dr. Tom Carr will be able to give some insight as to the reason for the uncookable meat.
