Cooking for 25 at someone else's home, 5 hours away. If I pre-chop carrots, celery & onions for the stuffing what is the best way to store them?

I would need to pre-chop on Tuesday afternoon to travel and make the stuffing on Weds.

  • Posted by: ELCookie
  • November 25, 2019


tia December 4, 2019
I'm late to the party, but I wanted to say, you brave soul! I hope it went well!
boulangere November 25, 2019
The more prep done ahead of time, the better, right? Whichever storage method you use, the carrots need to be submerged in cold water, otherwise given your travel time, they will likely have time to begin to oxidize and turn purple. Onions and celery are fine as is. Travel safely.
ELCookie November 25, 2019
The recipe (my Grandmother's) calls for grated carrots. They won't get water logged?
Thank you!!!
boulangere November 25, 2019
Nope! Simply drain them well.
ELCookie November 25, 2019
You are the best. Thank you. Happy Thanksgiving!
boulangere November 25, 2019
The same to you.
Josh C. November 25, 2019
Hi, I find that gallon-sized ziplock bags are generally the most convenient method of storage for diced veggies (they can fit a lot of food, and they don't take up a lot of room in the fridge). Just drape a moist paper towel inside the bag to keep the diced veggies from drying out. If you'd prefer to avoid using plastic, I also find that glass pryex bowls and silicone lids are a great way to store ingredients. Good luck cooking for 25!
ELCookie November 25, 2019
I have a bunch of pyrex w/silicone lids so that might be just the thing. Thank you!!!
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