Thnx so much for your time!
one last question .... if prepping/left to room temp prior to freezing ... It may be x-tra helpful (as the ? has gotten many views w/in 10 minutes) ... Cook instructions: ? 350 degrees, covered, for _________ amount of time: OR, 'Bring to Room Temp, cook covered 'x' time ... uncovered last 'x' time
No problem! There is some variability depending on the recipe you're using, the quantity you're making, and the size of your pan—here's a recipe from our site that outlines a couple of scenarios (in the author note up top as well as the instructions). Hope it helps, or at least provides some inspiration! https://food52.com/recipes/73901-freezable-stuffing-with-caramelized-onions-kale
You can freeze it assembled but uncooked in a shallow baking dish. Then bake from frozen, covered with foil. Remove the foil towards the end to get those crispy edges. Hope you have a wonderful Thanksgiving!
It shouldn't, eRVA. Just make sure the mixture is cooled completely before freezing, then defrost it completely before reheating. If your stuffing ends up more wet or gummy than you'd like, you can always spread it out onto a baking sheet and bake it to dry it out a little.
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one last question .... if prepping/left to room temp prior to freezing ... It may be x-tra helpful (as the ? has gotten many views w/in 10 minutes) ... Cook instructions: ? 350 degrees, covered, for _________ amount of time: OR, 'Bring to Room Temp, cook covered 'x' time ... uncovered last 'x' time
I thought as much, However,
Will that make the toasted 1 inch bread cubes 'soggy'???