Stuffing made ahead of time?

P

pam

Well-known member
If it has mostly butter, bread , onions, mushrooms, pecans and tarragon in it, why couldn't I made it the day before and then just stuff it in the turkey the next day? No eggs in it. I could add any stock on the morning of cooking it.

 
I've done this before...in fact, I added the egg and left the whole thing in the refrigerator...Just

had to stuff it into the bird the day of.

You're a wise woman, Pam. Make sure to have a glass of wine and toast yourself. Here's hoping your T-day turns out perfect.

 
I've done this.....

two days ahead of time also with the egg and refrigerated it like Marilyn and had no problem.

 
Yours sounds like mine and one year I made it ahead and stuffed. I found the stuffing

was much more "soggy"/wet going into the bird than it usually was. So what I do now is do all the veggies (mine has a lot of celery and parsley also and all are lightly sauteed) in one bag and keep the bread and herbs separate. Then just mix it all in a big bowl on the morning and stuff it. Mine also has no stock. By cooking inside the turkey it gets all the juices from the bird. DEEEElicious!!
I will emphasize--I really saw and tasted a big difference.

 
I have made my dressing ahead for years. I make it one day before, put it into the crock-pot

then it goes in the fridge. I take it out in the late morning, heat on low and add drippings from the turkey to it several times. Everyone loves it. It has no meat because I have two vegetarians in the family who will not eat the chicken and herb sausage I used to add to the dressing:)

 
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