If I make my dressing a day ahead, will it be soggy when baked on Thursday?

  • Posted by: JoAnn
  • November 25, 2015


ChefJune November 25, 2015
I would do all the prep - chopping the mirepoix and sauteing it, toasting the bread, making the cornbread and cubing the breads - today. Then tomorrow I would put it all together and bake it.
Actually, not only would I - that's what I will be doing, also. :)
Happy Thanksgiving.
E E. November 25, 2015
The most important thing to consider is whether or not there is an ingredient in the stuffing that could go bad. I'm thinking of eggs, I wouldn't let a dressing with raw eggs incorporated hang around for an extra day, even in the refrigerator. Just to be on the safe side.
Kenzi and Susan are giving you good techniques to avoid the sog.
If it's a dressing baked outside the bird then you can give it some time to bake/reheat with no cover or bain marie and that will unsog (hah, desog?) your dish.
Susan V. November 25, 2015
I do it every year, just don't add liquid until ready to cook tomorrow. You might also consider using a slow cooker so that it doesn't take up oven space and stays nice and hot at serving time.
aichkaybee November 25, 2015
This is what I do! I make mine the night before, fridge it overnight (after letting it come to room temp), then toss it in the slow cooker a couple hours before serving. I stir it periodically and add a little broth if it looks like it's getting dry, but it usually stays nice and moist. For reference, I make this one: https://food52.com/recipes/1452-what-we-call-stuffing-challah-mushroom-and-celery
Kenzi W. November 25, 2015
I'd recommend toasting the bread, and doing all of the chopping prep now. Then, feel free to assemble the whole thing (but not bake!) up to 8 hours before the meal, and just keep it in the fridge till you're ready to bake. Alternatively, if you're looking for oven space, you can make your stuffing a few hours ahead of time, and just re-warm in a low oven while the other food rests.
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