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Can I make the 'What we call stuffing: vegetarian challah" stuffing today in the evening (12 pm PST) and leave it in the fridge until Thursday?

or should I freeze it?

asked by Julia almost 2 years ago

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Sarah Jampel
Sarah Jampel

Sarah is Food52's senior staff writer & stylist.

added almost 2 years ago

Hi Julia,

Will you be baking it fully or just assembling? I'd recommend baking it fully, keeping it in the fridge, then reheating it, covered, in a low-temp oven, uncovering for the last few minutes to crisp up the top. You may need to add additional stock if it dries out.

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Julia
added almost 2 years ago

Thank you so much for your reply! I will follow your suggestion

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