Do-Ahead Stuffing Recipe - Allrecipes.com
Do-Ahead Stuffing Recipe
  • READY IN 1 hr

Do-Ahead Stuffing

Recipe by  

"This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge."

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
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Directions

  1. Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.
  2. To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
  3. Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 45 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Feb 19, 2009

I love the fix ahead idea! I cooked my extra turkey yesterday and used this for dressing, made a day ahead. (didn't stuff the bird for the first time ever) I fiddled with amounts, personal preference. Eliminated the salt, reduced butter by half, cut poultry seasoning by half and upped sage to 2 t. I used 20 slices of oven dried whole wheat bread and only 1 1/2 c of the broth. 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.

 
Most Helpful Critical Review
Dec 30, 2009

This dressing is dry. I had to add almost two cans of chicken broth.

 

10 Ratings

Dec 27, 2009

Wow! 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 16). 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! This recipe made me look like a chef, when in reality I rarely have time to cook. Thank you!

 
Jan 20, 2010

I cubed 10 pieces of white bread and 10 pieces of rye bread instead of the bread crumbs. Didn't even dry them and it turned out WONDERFUL! I also added some fresh mushrooms and carrots which gave it some color. I made it the day before, stuck it in the refrigerator, and it was so easy to just cook it the next day. You should bake it in a 9 x 13 dish.

 
Jan 07, 2010

I made this recipe as written, with no changes or substitutions. It was great as a make-ahead dressing. Since my holiday meals are a pretty big production, I made this dressing 3 days in advance, which was wonderful. However, this is not the best dressing I've made. It's good, but I give it 5 stars because of the ability to make so far in advance - otherwise, it would be a 4.

 
Nov 30, 2010

The BEST stuffing ever. Made this for Thanksgiving as a first time recipe and it was a huge hit. I will use this recipe for years to come

 
Dec 28, 2012

Turned out okay. Covered the whole time cooking, was afraid it would get dry. Something could of been added to it for a little more zing but overall liked making it the day before. It made the day a little easier to get everything ready.

 
Nov 28, 2013

I really love this recipe and have made it several times for Thanksgiving and Christmas. The flavors are perfect!

 

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Nutrition

  • Calories
  • 541 kcal
  • 27%
  • Carbohydrates
  • 80.4 g
  • 26%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 1441 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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