Hi, meagan! Are you asking how long you should cook it tonight and then crisp the top tomorrow? If so, I'd follow your recipe up until it calls for removing the parchment paper, take it out, let it cool for a little, and then store it in the fridge. Then, before you're ready to bake it on Turkey Day and get that top all crispy, dot the surface with bits of butter. If you're worried about the stuffing being dry from the twice baking, I also suggest pouring a little bit of stock over top of the stuffing for the bread to absorb.
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