Prepared Stuffing

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Prepared Stuffing

Try make-ahead stuffing this Thanksgiving to save time and oven space. Who doesn’t love a low-maintenance side dish?

Victoria Jempty/Allrecipes

Can You Make Stuffing Ahead of Time?

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.

Make-Ahead Stuffing Ingredients

Here’s what you’ll need for this make-ahead stuffing:

· Butter: This make-ahead stuffing starts with a cup of butter.
· Vegetables: Onions and celery are cooked in butter until fragrant and tender.
· Bread crumbs: Use store-bought bread crumbs or make your own at home.
· Seasonings: This stuffing is seasoned with salt, poultry seasoning, ground black pepper, dried thyme, and dried sage.
· Broth: Turkey or chicken broth keeps this make-ahead stuffing nice and moist.

How to Make Stuffing Ahead of Time

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this make-ahead stuffing:

Cook the vegetables in butter, then add the bread crumbs and seasonings. Stir in the broth to moisten. Remove from heat and allow to cool.

How to Store Make-Ahead Stuffing

When the stuffing has cooled, transfer it to an airtight container. Store in the refrigerator for up to three days.

How to Use Make-Ahead Stuffing

If you’re stuffing your turkey, simply place this stuffing in the cavity of your bird and cook according to your recipe.

If you’re using this stuffing as a side dish, bake at 350 degrees F for about 45 minutes.
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More Make-Ahead Inspiration

Hungry for more mouthwatering make-ahead inspiration? We’ve got you covered. Get ahead on your holiday cooking with these recipe collections:

· 15 Make-Ahead Thanksgiving Desserts to Save Your Sanity
· 9 Classic Make-Ahead Thanksgiving Casseroles
· 10 Easy Make-Ahead Appetizers To Save You Time This Thanksgiving

Allrecipes Community Tips and Praise

“I used sourdough bread crumbs,” says Emily Kahler Rehberg. “The only thing I added different from the recipe was about a cup of chopped fresh mushrooms. I have had a TON of compliments.”

“It was great as a make-ahead dressing,” according to LOISTOO. “Since my holiday meals are a pretty big production, I made this dressing 3 days in advance, which was wonderful.”

“This recipe was a cinch to put together at the last minute,” raves PumpkinPie. “I used challah (egg bread), but otherwise followed the recipe exactly. This was a simple recipe but with all of the traditional flavor I was looking for.”

Editorial contributions by Corey Williams

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