A question about a recipe: What We Call Stuffing: Challah, Mushroom, and Celery

Natalie is a recipe tester for Food52.

added over 1 year ago

You could prep everything the day before, but you may want to wait and add the stock and melted butter right before baking to prevent it from getting soggy- just in case.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Merrill is a co-founder of food52.

added over 1 year ago

Yes, if you can, I'd wait to mix everything together until just before baking.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

Yes, BroccoliRose and Merrill are exactly right. When I make this, I saute the vegetables the day before and then mix it right before baking.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content