In stuffing any bird, fish, or piece of meat, avoid packing it tightly - there must be room for the stuffing to swell; beside, the stuffing should be well permeated with the gravy of the article. Turkeys and chickens should be stuffed in the breast, loosening the skin with the finger; geese and ducks in the stomach. No more should be put in the latter than will go loosely in without any pressure, or it will come out like steamy pudding.