Remove any stuffing and cut whole or large pieces of poultry into small pieces. Refrigerate leftovers in shallow containers within 2 hours of cooking. Use leftover poultry and stuffing within 3 or 4 days, or freeze these foods. Reheat all leftovers thoroughly to a temperature of 165F.
Reference: Poultry: Basting, Brining, and Marinating, USDA Food Safety and Inspection Service
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