Make Ahead Corn Stuffing Recipe (2024)

FAQs

Is it OK to make stuffing the day before? ›

Yes! You can absolutely make stuffing ahead of time. It's a great way to get a jumpstart on Thanksgiving cooking and it frees up much-needed oven space. This stuffing can be made up to three days in advance.

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

Yes, you can freeze dressing in advance of the Thanksgiving feast. There are two ways to go about it: You can prepare the recipe up until the point of baking, then freeze. Or bake the dressing according to the recipe, allow it to cool completely, and freeze.

Stuffing may be refrigerated for up to three or four days, or frozen for longer storage. The same timing applies for stuffing that is cooked separately, too. Be sure to reheat any leftover stuffing and use a food thermometer to make sure it reaches 165°F once again before eating it.

Add Butter and Broth Before Reheating

Depending on the amount of stuffing you plan to reheat, drizzle a few tablespoons or up to 1/4 cup of chicken or turkey broth into the stuffing to moisten it. Adding a pat of butter to the top of the stuffing before reheating also adds some richness that can be lost with leftovers.

You can prepare and assemble this cornbread dressing up to 2 days in advance of when you want to serve it, keeping it in the fridge uncooked until you are ready to bake it. If you do this, you may need to add an extra 10 minutes or so to the bake time since you will be starting with a cold dish.

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

“One advantage of freezing uncooked stuffing is that it has less of a tendency to dry out when being cooked,” says Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen culinary specialist.

Should you make stuffing the day before or the day of? ›

"Make-ahead stuffing freezes well and can be made as much as two months early if stored in the freezer properly," Tiner says. "Stuffing that is made ahead and only refrigerated should be used within seven days."

Option 1: A Chafing Dish

It's an obvious solution, but chafing dishes are perfect for keeping food warm on a buffet. Fancier versions will also look lovely in your food display. Consider a chafing dish for your mashed potatoes, casseroles or stuffing.

So, how do you dry bread for stuffing? There are two ways to go about it. If you've planned your Thanksgiving dinner ahead of time, you can cut your bread into cubes and leave them out to become stale overnight. Or, if you're short on time, you can use the oven method for a quick and easy way to dry.

Place the prepared stuffing in the whole turkey just before roasting. Stuffing the night before could cause food-borne illness. Stuff both the neck and body cavities of a completely thawed turkey, allowing ½ to ¾ cup of stuffing per pound. Don't pack stuffing too tightly, as it may cause uneven cooking.