Turkey gets all the credit this time of year, but I want you to focus your attention on the real star of the Thanksgiving show: the stuffing. The glorious, salty, carbohydrate-y, mushy, gravy-welcoming stuffing.
Most people know by now that putting the stuffing inside the turkey is a dangerous proposition. Either the juices from the raw turkey can get trapped in the stuffing, inviting food poisoning, or the cook must blast the heat on the turkey for a longer period of time, possibly turning the whole thing into a dried out affair.
They say that necessity is the mother of invention, and since some people cling to the stuffing inside the turkey mentality (for extra flavor!), we’ve seen several turkey stuffing patents cross the desk of the USPTO.
Stick around with us and you can see some of these clever ideas, plus a bonus stuffing recipe courtesy of one patent application!