Hi Cynthia,

Yes, you can definitely make the stuffing ahead of time! Let it cool completely before you store in the fridge. I'd reheat it in a low temperature (300° to 350° F) oven, tented with aluminum foil as to not dry it out (but if you want a crisp top, remove the foil for the last few minutes!).

You could also assemble the stuffing, keep it in the fridge, then bake it off closer to the meal time. That will make more a moister stuffing, as the bread will absorb the liquid over time. You might need to even add more liquid, in that case.