I have a question about the recipe "What We Call Stuffing: Challah, Mushroom, and Celery" from MrsWheelbarrow.
Can this recipe be completely prepped and assembled in the baking dish the day before, then refrigerated and baked the following day?
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Natalie is a recipe tester for Food52.
You could prep everything the day before, but you may want to wait and add the stock and melted butter right before baking to prevent it from getting soggy- just in case.
Merrill is a co-founder of Food52.
Yes, if you can, I'd wait to mix everything together until just before baking.
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
Yes, BroccoliRose and Merrill are exactly right. When I make this, I saute the vegetables the day before and then mix it right before baking.