Thanksgiving Stuffing, A Day Early

13-11-25 Stuffing 533x533

Make Ahead Thanksgiving Stuffing Recipes

The trick to mastering the Thanksgiving meal is finding time saver recipes that can be prepared at least one day in advance. To help you do this, here are two make ahead stuffing recipes that can be prepared days ahead of time. Anything you can prepare ahead will lessen the stress on the holiday.

Traditional Stuffing

16 cups cubed white bread, dried out in advance
1/2 cup butter
2 cups chopped onion
2 cups chopped celery
1 Tablespoon salt
2 teaspoons poultry seasoning
1/2 ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
2 cups low sodium chicken broth

Cut a loaf of crusty white bread into 1-inch cubes. Let sit for at least 24 hours to dry. You may also place the pan of bread cubes into a warm oven for 30 minutes to speed up the process.

After the bread cubes are completely dried, melt the butter in a large skillet over medium heat. Add chopped onion and celery. Cook until tender, stirring frequently.

Add salt, poultry seasoning, pepper, thyme, and sage. Stir in chicken broth.

Place bread cubes in a large mixing bowl. Ladle the chicken broth mixture over the bread cubes, tossing lightly as you go.

Spoon stuffing into a greased casserole dish. Bake for 45 minutes at 350 degrees Fahrenheit.

This make ahead stuffing can be refrigerated for up to 3 days. After spooning it into the casserole dish, simply cover, and place into the refrigerator. On Thanksgiving day, remove it from the fridge while the oven is preheating, and then bake as directed.

Cornbread Stuffing

4 tablespoons butter
1 1/2 cups chopped onion
1 1/4 cups chopped celery
1/4 cup dry white wine
1 cup low sodium chicken broth
6 cups cubed cornbread, dried out in advance (or 16 ounce package cornbread stuffing mix)
1/2 cup dried cranberries
1/2 cup chopped Granny Smith apples

Melt butter over medium heat. Add onion and celery. Cook until tender, stirring frequently. Add white wine and cook until liquid is almost completely evaporated. Add broth, and cook until heated.

In a large mixing bowl, pour chicken broth mixture over cornbread. Add cranberries and apples. Gently toss.

Transfer stuffing to a 9x13 baking dish. Bake for 30 minutes at 350 degrees.

This cornbread stuffing can be a real time saver when covered and kept in the refrigerator up to one day in advance. Remove from fridge while oven is preheating, and then bake on Thanksgiving day.

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