Hi there! You can actually make stuffing up to 3 months in advance and keep it in the freezer. Basically, you prepare it up until the point when it goes into the oven, wrap and freeze it, then whenever you're ready to eat, "bake directly from the freezer covered for one hour at 350° F. Uncover, increase the temperature to 400°F, and bake for 15 to 20 minutes more, until hot throughout and golden-brown and crispy on top." (Here's the article with more info: https://food52.com/blog/20816-make-ahead-stuffing-for-thanksgiving-recipe.)
You can also prepare it up until to the point when it goes in the oven, wrap and refrigerate it, then bake it the next day (my mom and I usually do this on Wednesday night, to make Thursday less hectic).
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You can also prepare it up until to the point when it goes in the oven, wrap and refrigerate it, then bake it the next day (my mom and I usually do this on Wednesday night, to make Thursday less hectic).
Hope that helps and happy Thanksgiving!