Reheat Gravies, Dressings and Meats to Boiling

To serve leftover meat, dressing and gravy, heat thoroughly. Boil leftover broth and gravies for several minutes before eating them. Boiling will help to make sure bacteria are destroyed.

Gravies, dressings, meats and other protein-containing foods are excellent sources for bacterial growth which cause food poisoning. Food poisoning is caused by preparing and storing foods improperly. Lack of sanitation, insufficient cooking and improper storage are major causes of food poisoning.

Highly perishable foods including meat, poultry, dressing, gravy, seafood, cream pies, puddings, potato salads and dishes made with eggs are those most likely to become contaminated.

To prevent food poisoning

Use tested recipes with reliable tables for temperature and time. Using a meat thermometer can help you make sure that meats are cooked thoroughly. Internal temperatures of beef, veal and lamb should reach at least 140° Fahrenheit. Poultry should reach 165° and pork should reach 170°. Bacteria can survive in partially cooked meats, so don't plan to cook meats, poultry or fish only partially and hold for final cooking until later.

Dressing is a common source of foodborne illness. Store dressing and meat separately in the refrigerator. Stuff thawed poultry, fish or meat just before roasting. Put dressing in lightly, without packing, to allow adequate heat penetration. Make sure that dressing, either inside meat or cooked separately, reaches a temperature of at least 165° Fahrenheit during cooking. Use a meat thermometer to make sure. Keep cooked meat, fish, poultry and dressing hot (above 140° ) until they are served.

To serve leftover meat, dressing and gravy, heat thoroughly. Boil leftover broth and gravies for several minutes before eating them. Boiling will help to make sure bacteria are destroyed.

For more information on reheating gravies, dressings and meats to boiling, contact your local county Extension office.