making the stuffing today...have all the ingredients far do you recommend I go today?

  • Posted by: Wynn
  • November 23, 2016


Susan W. November 23, 2016
While many people go the whole way and bake the next day, I prefer to do everything but add the bread and whatever liquids on the day of. I'm using Challah and it's very soft even when dried and toasted so I wait to avoid a softer (mushy to me) outcome. It's really up to you.
AntoniaJames November 23, 2016
I'm with Susan W, but it does depend on what bread-like ingredient you are using. When using stiff, hard artisanal bread pieces, I soak the night before. When using softer breads such as challah or cornbread, and especially crispy cubes of polenta (my favorite), I add at the very last minute. I roast and store all the veggies, aromatics, apple, etc. in one container (did all this on Sunday) and the polenta cubes in another. It only takes a minute to toss them together, tip them in the baking dish and pour over the stock. ;o)
Samantha W. November 23, 2016
Hi Wynn,

You can get pretty far today! A few options: You can prepare the stuffing all the way right up until you'd put it in the oven and then chill it until you're ready to bake it tomorrow. Or, you can bake it off today, chill it, and then reheat it tomorrow.
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