12 Make-Ahead Stuffing Recipes That Would Make Grandma Proud (2024)

These make-ahead stuffing recipes (prepped one or two days early!) will help set up a successful and low-stress Thanksgiving menu. Capitalize on the flavors of the season with these Thanksgiving stuffing recipes that feature bread, rice, or grains. Add them to your Thanksgiving side dish repertoire and prepare for the oohs and aahs.

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Olive Bread Stuffing with Fennel

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12 Make-Ahead Stuffing Recipes That Would Make Grandma Proud (1)

Salty, briny, and great for so much more than a cocktail garnish, olives transform this make-ahead stuffing to the gourmet territory. Artisanal olive bread, buttered mushrooms, and a sprinkling of fresh herbs team up to lend deep rustic flavor to this Thanksgiving stuffing. Put the ingredients together up to 2 days before your big meal for easy prep on turkey day.

Test Kitchen Tip: Cover it in aluminum foil ($6, Target) before it goes in the oven, then uncover for the last 20 minutes of baking for an extra-crunchy top.

02of 12

Caramelized Onion and Carrot Stuffing

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Chances are you've got a bag of carrots in the fridge (or maybe some odds and ends leftover from a vegetable salad or side?). Wherever you source them, the sunny and sturdy root veggie is the star of this make-ahead stuffing recipe, so go ahead and break out the vegetable peeler ($6, Walmart) to help you prep Thanksgiving dinner. Dress it up with plenty of fresh sage and sourdough bread, and feel free to prep a full day ahead.

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Cranberry-Apple Corn Bread Stuffing

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Layer sweet and savory fall flavors for a memorable cranberry stuffing recipe that will make everyone want seconds. Use corn bread crumbles for the base, add sweet cranberries and apples for fresh flavor, then cover and chill for up to 24 hours.

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Wild Rice Dressing

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Wild and white rice replace traditional bread in this make-ahead Thanksgiving stuffing recipe. Alongside conventional carrots and celery, port-soaked cranberries and toasted almonds amp up the color and flavor of this unique side dish. Toss it all together in a casserole dish ($39, Walmart), chill for up to 24 hours, then bake—stirring a few times to ensure each grain cooks evenly.

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Apple, Bacon, and Onion Stuffing Muffins

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No more fighting over the crispy edges! These individual muffin tin stuffing cups allow everyone to savor the center and the sides of the craveable casserole. Assemble them ahead of time in a non-stick metal muffin tin and reheat them 20 minutes before Thanksgiving dinner.

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Oysters Rockefeller Sourdough Stuffing

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Combine cocktail hour fare and dinner into one delicious dish. This make-ahead stuffing recipe is filled with all the classic components of oysters Rockefeller: Spinach, Parmesan, and oysters, of course! We've also tossed in a bit of bacon for even more flavor. Build it up to 24 hours before dinner, then bake and serve the finished dish with hot sauce so your guests can adjust the heat.

07of 12

Paella-Style Stuffing

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Add a bit of Spanish flair to your Thanksgiving menu! This savory stuffing gets bold flavor from chorizo sausage, green olive, and saffron. A mix of bread and rice gives this holiday dressing a unique texture. Assemble it all in a classic paella pan ($19, World Market) or low skillet, then refrigerate for up to 24 hours before baking.

08of 12

Roasted Chestnut Stuffing

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No need to roast chestnuts over an open fire. Get the same toasted nutty flavor in this hearty make-ahead stuffing that features several seasonal flavors in one easy, prep-a-day-ahead casserole. About an hour before dinner, pop it in the oven. How do you know exactly when it's done? Try this Test Kitchen pro tip: Use a food thermometer ($15, Target) near the center and watch for 165° F.

09of 12

Savory Butternut Squash Dressing

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Part rice-based and part bread-based, this make-ahead Thanksgiving stuffing will please fans of both. Rich, orange butternut squash and ripe, red cranberries shine through this fall favorite. A mixture of egg, half-and-half, and chicken broth creates an extra-moist stuffing for Thanksgiving.

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Old-Fashioned Bread Stuffing

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12 Make-Ahead Stuffing Recipes That Would Make Grandma Proud (10)

Don't just take our word for it that you should try this make-ahead stuffing. BH&G home cook Jodi says it's "hard to improve upon this classic stuffing recipe!" Celery, onion, and fresh sage that lend comforting, traditional Thanksgiving flavor to toasted white bread cubes. We've updated the classic red plaid cookbook ($25, Target) instructions to add: It can be prepared up to 24 hours before baking (just chill in between, naturally).

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Squash-Mushroom and Farro Dressing

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Almost a meal itself, this stuffing recipe boasts hearty ingredients like farro, squash, and pancetta. Add it to your Thanksgiving spread with fresh sides like a green salad and roasted vegetables for a vibrant feast, or try it as a main for a completely vegetarian Thanksgiving menu. Either way, you'll sleep well once you have this dish chilling overnight before the big day.

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Apple, Bacon, and Leek Stuffing

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Sweet and savory come together in this Thanksgiving side dish. Prepare the fall apples, salty bread crumbs, and savory leeks and mushrooms and layer them in a casserole dish ($16, Target). This make-ahead turkey stuffing can be assembled up to 1 day before the holiday meal.

12 Make-Ahead Stuffing Recipes That Would Make Grandma Proud (2024)

FAQs

Is it better to make stuffing the day before? ›

Just mix the stuffing ingredients together and store in the fridge, freeing up time and reducing stress on Thanksgiving Day, when you're dealing with all the other prep! Try make-ahead stuffing this Thanksgiving to save time and oven space. Who doesn't love a low-maintenance side dish?

What does adding egg to stuffing do? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture.

Why is Thanksgiving stuffing so good? ›

Juices from the turkey soaked into the stuffing, infusing it with fat and flavor. "You've got those juices, and those juices taste great,” Smith said.

What is stuffing made of in Christmas dinner? ›

For those who don't know, stuffing is an edible mixture that is usually made with breadcrumbs, onion, celery, spices, herbs and sometimes other ingredients such as sausage meat, nuts, dried fruits or chestnuts.

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Is stuffing better with or without eggs? ›

It's a matter of preference, but adding a beaten egg to your stuffing mixture acts as a binder and keeps the bread moist.

How do you keep stuffing moist when cooking? ›

Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.

What can you use as a binder instead of eggs in stuffing? ›

Some common egg substitutes include:
  1. Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  2. Applesauce. Applesauce can also act as a binding agent. ...
  3. Fruit puree. ...
  4. Avocado. ...
  5. Gelatin. ...
  6. Xanthan gum. ...
  7. Vegetable oil and baking powder. ...
  8. Margarine.
Mar 30, 2021

Why not eat stuffing from turkey? ›

At temperatures below 165°F you risk exposure to salmonella or E. coli, two very scary and gross bacteria. The problem with stuffing your roast turkey is that when the turkey's meat is safely cooked, the stuffing inside still is not.

What makes stuffing unhealthy? ›

Nutrition Notes

Stuffing is essentially bread, salt, and butter, so it probably comes as no surprise that it isn't the healthiest food served on Thanksgiving.

Why can't you make stuffing ahead of time? ›

You haven't said whether you are going to cook the stuffing inside the bird or out, but it's fine to make almost any stuffing a few hours before you'll need it. The important thing is to keep it properly chilled so that bacteria won't have a chance to grow in it.

What is stuffing called when it is not stuffed? ›

Some people make the distinction that dressing is the proper name for the dish when it has been prepared outside of the bird—that is, when it has not been stuffed and cooked inside.

What is British stuffing made of? ›

Stuffing consists of a mixture of savoury ingredients such as breadcrumbs, herbs, fruit, nuts, sausagemeat and onion which are bound together with egg or liquid to form a semi-solid mixture. It is usually cooked with roast meat such as chicken, pork or lamb and is served as an accompaniment to the sliced, cooked meat.

How long can stuffing stay in the fridge before cooking? ›

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

Is it better to make stuffing with fresh or stale bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

Are you supposed to cook the stuffing before putting it in? ›

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

Is stuffing better reheated? ›

Here's the thing about using a pan, a little butter, and some broth to reheat stuffing: it makes it taste even better than it did the day it was made. The bread gets crisped by the hot pan and the broth helps soften the stuffing that has otherwise absorbed a lot of its original moisture.

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