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Best Make Ahead Stuffing Recipe

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4.3 from 38 reviews

This Best Make Ahead Stuffing recipe offers a flavorful and moist side dish perfect for holiday gatherings or any special meal. Made with toasted bread cubes, sautéed vegetables, and aromatic seasonings, this stuffing can be prepared in advance and baked to golden perfection. Optional add-ins like water chestnuts, sausage, and apples add delightful crunch and flavor, making it a versatile and crowd-pleasing dish.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

The Basics

  • 16 slices bread (Challah, French, Italian, or plain white recommended)
  • 1 cup chicken stock or broth (vegetable broth for vegetarian option), plus more if needed

Vegetable Mixture

  • 1/2 cup butter (1 stick) or neutral olive oil/canola oil
  • 1 large sweet onion (or 2 medium)
  • 3 cloves garlic, finely chopped
  • 3 stalks celery
  • 1 cup chopped red peppers and/or mushrooms (optional)

Seasonings

  • 1 teaspoon dried thyme
  • 2 teaspoons ground poultry seasoning (or more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste depending on broth saltiness)

Great Optional Add-Ins

  • 8 ounces small can water chestnuts, drained and chopped
  • 2 hot dogs or cooked sausage of any kind, cut into 1/2 inch (1.27 cm) pieces (for smoky flavor)
  • 1 apple, cored and chopped, skin on
  • 1/2 cup chopped parsley
  • 3 tablespoons extra butter or turkey drippings (optional)

Instructions

  1. Prepare Bread Cubes: Preheat oven to 300°F (149°C). Toast 16 slices of bread on a baking sheet for 20–30 minutes until crisp and evenly browned. Timing depends on bread thickness. Once toasted, tear or cut bread into 1/2 inch (1.27 cm) cubes.
  2. Prepare Vegetable Mixture: While bread is toasting, chop celery, onions, and any additional vegetables (red peppers, mushrooms) into large chunks. Use a food processor to finely chop vegetables in batches or chop finely by hand. In a large skillet over medium-high heat, melt 1/2 cup butter. Add chopped vegetables, garlic, thyme, poultry seasoning, salt, and black pepper. Sauté for 8–10 minutes until tender and most vegetable moisture has evaporated.
  3. Assemble Stuffing: In a large bowl, combine toasted bread cubes, sautéed vegetable mixture, chopped water chestnuts, cooked sausage or hot dogs (if using), and parsley. Add chicken or vegetable broth a little at a time, allowing the bread to absorb the liquid. The stuffing should be moist but not mushy. Mix thoroughly and adjust seasonings to taste. If baking immediately, fold in the diced apple now.
  4. Bake Stuffing: Preheat oven to 350°F (177°C). Grease or spray a large casserole dish or 9×13 inch baking dish. Transfer stuffing mixture into the dish, spreading evenly. Cover with foil and bake for 25 minutes. Remove foil, drizzle with turkey drippings or dot with extra butter if desired, and bake uncovered for an additional 10–15 minutes until the top is lightly browned. Garnish with fresh herbs before serving.
  5. Make Ahead and Storage: For make-ahead preparation, assemble the unbaked stuffing and refrigerate covered for up to 2 days or freeze for up to 1 month. If frozen, thaw and add a splash of broth before baking. Leftovers can be refrigerated for 3 days and reheated in a microwave or a covered 325°F (163°C) oven.

Notes

  • Bread options include Challah (preferred), French, Italian, plain white, or store-bought toasted cubes (about 5-6 cups/200g).
  • Use vegetable broth for a vegetarian version and omit sausage or substitute with plant-based sausage.
  • If poultry seasoning is unavailable, substitute with a mixture of ¾ tsp sage, ½ tsp thyme, ½ tsp marjoram or oregano, ¼ tsp rosemary, plus a pinch of nutmeg and black pepper.
  • Add raisins or dried cranberries (about 1/2 cup or 85 grams) for a sweet twist.
  • For a custardy texture, whisk 2 eggs into the broth before mixing with bread.
  • Spread stuffing in a shallow pan for crispy edges or bake in a deep dish for a softer center.
  • Stuffing can be cooked inside the turkey cavity but baking separately in a casserole dish is recommended for better results.
  • Adjust salt according to the saltiness of the broth used.

Find it online: https://cookingwithsarah.com/best-make-ahead-stuffing-recipe/