Can I do part of the below dish in advance and bring to another's home to finish the next day? Or is it best to create onsite, same day?
Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples
By Gena Hamshaw
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Susan is a Recipe Tester for Food52
I think that you could definitely made this ahead. Prepare this in advance and do everything except add the chicken stock, bread and pecans. Store the stuffing in an airtight container in the refrigerator. Before baking, remove from refrigerator and combine with the bread, pecans and broth as directed, and bake.
Yes, most everything can be done a day or two ahead, but consider to only cook 75% and finish on "the" day.
Add agave nectar for sweeter, speedier cocktails.
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