Holiday Dressing and Stuffing (That Can Be Made in Advance)

Photo Credit
Brent Hofacker/shutterstock
Sarah Perreault
Yield
10 to 12 servings
Category
Bread
Meatless
Poultry
Course
Side Dishes

This holiday dressing recipe can be made up to three days in advance if you wish. Just mix the ingredients and store in the refrigerator. On the big day, you can either bake it in a 13 x 9 casserole dish or stuff it into the bird, thus turning it into stuffing. Note that if you are using the recipe as stuffing, you should give it a head start and heat it up before putting into the bird. It, like the turkey, needs to reach a safe temperature before eating.  

We think it tastes best with homemade bread crumbs. They soak up the liquid more (and, hence, the flavor). To make homemade bread crumbs, let the two loaves of bread get a little stale (our preference) or you can cube them first and let them dry in the oven. If you don’t want to make the bread crumbs, use 16 cups dry store-bought bread crumbs.

Ingredients
2 loaves bread (20 pieces), crusts removed
3/4 cup butter
1 medium onion, chopped
2 celery stalks, chopped
1 tablespoon salt
2 teaspoons poultry seasoning
1 teaspoon dried sage
2 cups chicken broth, approximately
Instructions

Break the bread into small bits (cube-size) and put into a large bowl. Add salt, pepper, poultry seasoning, and sage.

In a saucepan, melt the butter and add the onion and celery, cooking until soft (10 minutes or so). 

Then add the dry seasoned breadcrumb mix.

Slowly stir in chicken broth, but only to moisten (not too much)

Stir in enough chicken broth to moisten.

If making in advance, put the mix in the refrigerator. It will last up to three days.

When ready to bake (on the day), preheat the oven to 350 degrees F. Transfer to dressing to a 13 x 9 casserole dish.

Bake 45 minutes. 

(Alternately, warm up the dressing and then stuff inside the bird. Cook based on directions for poultry).

About The Author

Sarah Perreault

Managing editor, Sarah Perreault, works on all things , but is especially proud to be the editor of our Old Farmer’s for Kids series. Read More from Sarah Perreault
 

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Comments

Nancy Blue (not verified)

1 week ago

What is the best bread for this recipe? How many slices?
I usually buy a non-spongy type. Thomas makes some nice bread, but the loaves may not yield the same as the regular "white' breads.

P. Dyer (not verified)

1 year ago

After refrigerating uncooked stuffing a day ahead of time, I make up heavy aluminum foil packets of stuffing and cook them alongside main course. I usually put in the oven at least 30-45 minutes prior to main course being done ! Yummy and everything is done timely ! Bigger packets require a longer cooking time so you need to check packets to ensure doneness !!!