Gallery Do-Ahead Stuffing. Do-Ahead Stuffing AllrecipesPhoto. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.
I Made It Print. Full Nutrition. Reviews 26 Read More Reviews. Rating: 4 stars. I love the fix ahead idea! I cooked my extra turkey yesterday and used this for dressing, made a day ahead. Eliminated the salt, reduced butter by half, cut poultry seasoning by half and upped sage to 2 t. I usually find casserole baked dressing dry and in need of a dousing with turkey drippings but this was not at all dry.
I won't ever buy a bag of stuffing crumbs again. Read More. Most helpful critical review Brooke Riedel. Rating: 1 stars. This dressing is dry. I had to add almost two cans of chicken broth. Reviews: Most Helpful. Rating: 5 stars. I really impressed my in-laws with this recipe and all I did was follow the directions. I made this 2 separate times. One with homemade breadcrumbs and the other with store bought. The best outcome was when I took 2 loaves of bread, cubed them and dried them in the oven to make homemade breadcrumbs serving I found that they soak up the liquid a lot more then the really dried store bought bread crumbs, allowing them to retained a lot more flavour.
I did make this recipe 2 days before each dinner. It was the first dish to disappear. There were no left overs! But instead of sticking the stuffing in the oven, cover it tightly with foil and set it in the fridge.
On Thanksgiving morning, bring the stuffing to room temperature and bake as directed. If you've already baked your stuffing—or someone else, including your favorite local takeout spot, is supplying a finished stuffing for Thanksgiving—there's hope for you yet. Bring the baked stuffing to room temperature so that it will reheat evenly.
This will take about 30 minutes. To recreate the crispy top that you'll find in freshly-baked stuffing, remove the foil for the last 10 minutes of the baking time. If the stuffing feels dry, add a splash of stock or some of the turkey drippings before rewarming. One final note about stuffing: drying out the bread is crucial to prevent a soggy stuffing, especially if it's sitting in the fridge overnight.
You have two options: After cutting your bread into half-inch pieces, spread it onto a rimmed baking sheet in an even layer and set aside, uncovered, at room temperature overnight. Can you prepare uncooked stuffing ahead of time and refrigerate or freeze it? Do not refrigerate uncooked stuffing.
If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours.
It will last for up to four days in the fridge and a month in the freezer. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer. The stuffing must register degrees on an internal thermometer to be safe to eat. While many chefs agree that the celery, onions and meat can all be cooked ahead and tossed with your bread chunks on Thanksgiving morning, Gresham says you actually can make the entire stuffing ahead of time.
And freeze it. After the stuffing has been cooked you can freeze it for up to a month. Make sure you freeze it in an airtight container to keep it as fresh as possible.
Properly stored, a package of stuffing mix will generally stay at best quality for about months at room temperature. The best way is to smell and look at the stuffing mix: if the stuffing mix develops an off odor, flavor or appearance, or if mold appears, it should be discarded. Keep the door closed as much as possible.
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