Chinese sausage stuffing can it be made a day ahead of time

Yes, just don't let it get too dark. Let it cool, cover tightly and refrigerate overnight. On the day of, let it sit at room temperature for an hour or so before reheating at 350 Fahrenheit - until heated through and the top is browned to your liking. Depending on the baking dish, that should take 25 - 35 minutes. (I'd cover in foil for the first 15 minutes or so, unless it's quite pale to begin with.)

Let us know, please, how it turns out. ;o)