Can You Make Stuffing Ahead of Time? Yes—Here’s How

The key to a breezy Thanksgiving is the same as for any dinner party: Do absolutely everything you can ahead of time. I don’t just mean getting a jump on cranberry sauce, pie dough, or overnight-brining the bird—you should cross every single item, big and small, off your to-do list as far in advance as possible, to free up the big day for last-minute mishaps and (this is going to sound crazy) enjoying yourself.Can you make stuffing ahead of time? Absolutely. Many Thanksgiving stuffing recipes can be prepared at least partially in advance. Our make-ahead stuffing recipe uses a two-stage baking process: cook the stuffing through the day before Thanksgiving, then refrigerate it overnight. The next day, all that’s left is to reheat it and crisp up the top while your turkey rests.How to make stuffing a day aheadIf you’re used to throwing together a dish of stuffing from a store-bought mix, this make-ahead stuffing recipe is a very easy, very delicious upgrade. Instead of coating a bag of brittle dried bread cubes with unidentified poultry seasoning, this homemade stuffing recipe builds big flavor with hearty torn sourdough bread, hot Italian sausage, fresh herbs, and a boatload of caramelized onions. It requires minimal day-of labor (without sacrificing taste) by relying on the prep time you’ll carve out on Thanksgiving Eve. The result is a stuffing that’s ready when you are—and plenty of time on T-day to focus on your turkey recipe and all those other Thanksgiving side dishes.Start with the right loafIf you want to make stuffing ahead of time, the type of bread matters. Some classic stuffing recipes call for plain white bread, which will likely absorb too much moisture and disintegrate. A sturdier loaf, like sourdough bread, is more likely to retain its structure as it soaks in the chicken broth, making it the ideal choice for this make-ahead stuffing recipe.Drying the bread on two baking sheets gives you room to spread the bread cubes into a single layer for even toasting. You’ll dry them in an oven on low heat (250°). Don’t skip this part, even if you’re using a stale loaf (since stale bread isn’t actually dried out), as it helps the sourdough maintain its integrity once submerged into its custardy bath. Transfer the dried bread chunks to a large bowl and prep the rest of the mixture.Build big flavorTrue caramelized onions take a long time to break down and become the melty, sweet-savory magic you want them to be. On Thanksgiving dinners past, you would not find a caramelized onion within 100 feet of my table because I absolutely did not have that kind of time. But if I’m assembling the entire stuffing the day before, I can cook spicy sausage, caramelize onions, and create a sage-scented base for torn bread without worrying about the clock.Sweet, jammy, and totally worth the wait. Photo by Laura Murray, Food Styling by Pearl JonesBuild layers of flavor by sautéing the onions in the same skillet you used to render the sausage fat. Season the onions with kosher salt, add a little extra olive oil, and cook over medium heat until they’re a deep golden brown. If anything starts to stick, add a little water and scrape up the bottom of the pan. Don’t stop cooking the onions until they are certified jammy. Then add in the rest of the aromatics: celery, garlic, and black pepper, plus finely chopped herbs and unsalted butter. Deglaze the pan with white wine and let it simmer before adding it to the bowl with the bread; add the eggs and chicken stock or broth, then transfer the whole mixture to a casserole dish. (Don’t have one? Use a large skillet instead—ovensafe, please.)Bake it twiceBake the stuffing through its first stage a day or two before Thanksgiving, then let it cool briefly before refrigerating it within two hours of cooking.On Thanksgiving Day, when your roast turkey is resting, remove the foil and return the stuffing to the oven for its second bake. The recipe calls for another 10 to 15 minutes to warm through and crisp up the top, but go by temperature, not just the clock: The center should reach 165°F before serving.Yes. Many stuffing recipes can be frozen ahead of Thanksgiving. Our Simple-Is-Best Stuffing, for example, can be baked through its first stage, then frozen for up to six months before the final bake. Let the stuffing cool briefly, wrap tightly, and freeze.Thaw it in the refrigerator before reheating, allowing at least 24 hours for a large dish. Reheat until the center reaches 165°F, uncovering toward the end to crisp up the top.How do you reheat stuffing without drying it out?If your stuffing seems dry, add a splash of chicken or vegetable broth before reheating. Cover the baking dish with foil to help retain moisture, then reheat in an oven set to at least 325°F until the center reaches 165°F. Remove the foil toward the end to crisp up the top.How long can you keep stuffing in the refrigerator?According to the USDA, stuffing can be refrigerated for 3–4 days, as long as it’s cooked through and refrigerated promptly. Store it in a covered container, ideally shallow enough to cool quickly, and reheat it thoroughly before serving.The stuff of dreamsFree up space in your oven on Thanksgiving for other heavy hitters by assembling and baking this stuffing the day before.View RecipeAdditional reporting contributed by Zoe Denenberg.