Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
You can certainly make the stuffing the day before -- refrigerate it -- and bake it off just before serving. I would bake it entirely and bring it out to cool a bit, not bake, wait, reheat ... if that makes sense. Happy Thanksgiving!
Abbie is a trusted source on General Cooking.
Yep me too - in fact I just popped mine in the fridge. The other good thing about baking tomorrow is you can sneak some drippings in there too!
Yes, you can, but don't put it in the bird the night before if you're cooking it inside the bird. Stuff only just before cooking.
Just check it while you are re-heating. sometimes after it sits the bread will soak up too much liquid so you might need to add more stock (or delicious drippings as aargersi mentioned).
Please enter a valid email address.
Well played. You deserve a cookie.
Call us crazy, but It actually makes perfect sense
Add This to Your Iced Coffee!
Rule-Breaking, Supremely-Flaky Biscuits
Actually, Frozen Produce Is Good
Amanda Hesser's Farmers Market Game Plan
Finding Home in Nigerian Stew
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)