Many chefs today recommend cooking the stuffing in a separate dish instead of in the cavity. When placed inside the bird, stuffing cooks unevenly and may not be completely cooked through, offering a potential health hazard. Also, an unstuffed bird requires less cooking time, leaving the breast meat moister. Baked separately, a stuffing should initially be cooked covered for 45 minutes, and if the interior is too dry, simply moisten with some of the pan juices. Then uncover for a final 20-30 minutes of cooking to develop a wonderful crackly top.