Not every dish is worth making days in advance, and stuffing is no exception. The following guide details how to make and reheat stuffing. And don’t forget to put it to work later in these specially-created recipes for leftover stuffing.
Reheating Stuffing
You can assemble the stuffing the day before you plan on serving it, just don’t bake it until the day of. You’ll do all the hands-on work: cubing and drying out the bread, cooking the vegetables and aromatics, and tossing them together with the eggs and broth. But instead of sticking the stuffing directly in the oven, cover it tightly with foil and set in the fridge. On Thanksgiving morning, bring the stuffing to room temperature and bake as directed. If you’ve already baked your stuffing—or someone else, including your favorite local takeout spot, is supplying a finished stuffing for Thanksgiving—there’s hope. Bring the baked stuffing to room temperature so that it will reheat evenly (about 30 minutes). Preheat the oven to 350 F and warm the dish covered for 30 to 40 minutes, until it is heated through. To recreate the crispy top found in freshly-baked stuffing, remove the foil for the last 10 minutes of the baking time. If the stuffing feels dry, add a splash of stock or some turkey drippings before rewarming.
Drying Bread For Stuffing
Drying out the bread is crucial for preventing soggy stuffing, especially if it’s sitting in the fridge overnight. You have two options: After cutting your bread into 1/2-inch cubes, spread it onto a rimmed baking sheet in an even layer and set aside, uncovered, at room temperature overnight. Or, toast the bread in a 350 F oven and dry until just starting to brown, about 25 to 30 minutes. Let it cool, then proceed with the recipe.
