Lisanne is a trusted home cook.
Yes, I did it last year. It was fine. You can either assemble it and finish baking on T-giving day or you can bake it the day before and warm it up before serving. It's a pleasure to have everything done and only the turkey to roast on Thanksgiving day.
Suzanne is a trusted source on General Cooking.
I agree with creamtea, I always make my dressing the day before and bake the day of. The ingredients have a chance to really get cozy and I think it actually tastes better.
June is a trusted source on General Cooking.
Oh, I hope you will! It will make your Turkey Day so much more pleasant with that dish out of the way.
amysarah is a trusted home cook.
Yes, as long as you're baking it in a dish, not stuffing it in the bird. Another approach - I do all the prep the day before - chop/sautee the vegetables, get the stock, toasted bread cubes, etc. ready - then it just takes a few minutes to toss it all together bake it on the actual day.
I prepared by stuffing/dressing in a dish the day before Thanksgiving and baked it on Thanksgiving Day. I did add a little extra broth to moisten it before baking. I also prepared a mashed potato casserole the day before and baked it on Thanksgiving. Both dishes baked while the turkey rested. It worked beautifully!
Susan is a Recipe Tester for Food52
Another tip, I find that covering my stuffing with buttered aluminum foil helps to keep it from sticking.
Please enter a valid email address.
Well played. You deserve a cookie.
How the master baker arrives at gooey, cheesy, ham & cheese sandwich heaven
Eric Kayser's Croque Monsieur
French Food, Unbuttoned
Five 5-Ingredient French Desserts
Eid Virtual Potluck
A Food Map of Paris
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)