Breads of all types are used as savory stuffings. These dressings can carry flavors into the product, absorb excess fats and juices which reflect back into the roast a desirable moisture content. 

NOTE: In our kitchen, we use stuffings in poultry for the above mentioned purpose. We do not recommend that this stuffing be served afterwards. rather, prepare a casserole portion for your meal.

The stuffing may contain live bacteria transferred from the juices of the fowl during the roast. The center of the carcass, where the stuffing rests, will not achieve the same finished temperature as the meat of the poultry.