Herb Stuffing – Make-Ahead Holiday Food

Super Moist Make-Ahead Stuffing

Holiday cooking can be hectic, but it doesn’t have to be so. Stress-free holiday cooking is yours for the making; this stuffing recipe will help you on your way to that end. It can be prepared days ahead and still either stuffed into a turkey or baked in a casserole, or both. And…bonus! It’s super moist cooked in the turkey or in a casserole. 

I’ve been cooking holiday dinners for nearly thirty years. The first holiday meal I ever prepared, I was so nervous that I made myself sick. Really, after it was over, I was in the bed sick. That was an eye-opener; a lesson to me that the stress of cooking such an important meal can have an adverse impact on your health. The way around that is to eliminate as much stress as possible.

For me, that relief came in the form of advanced preparation. This recipe for Make-Ahead Stuffing is great, since it can be prepared days ahead and ready to pop in the oven or in the turkey, freeing you from preparing it on the actual holiday. You won’t be awakening at the crack of dawn, or earlier, to get that turkey in the oven. Lay back, relax, sleep in…the stuffing is ready!

P~

Herb Stuffing - Make-Ahead Holiday Food
 
Holiday cooking can be hectic, but it doesn't have to be so. Stress-free holiday cooking is yours for the making; this stuffing recipe will help you on your way to that end. It can be prepared days ahead and still either stuffed into a turkey or baked in a casserole, or both. And...bonus! It's super moist cooked in the turkey or in a casserole.
Author:
Recipe type: Side dish
Ingredients
  • 1 cup butter (2 sticks)
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 16 cups dry bread cubes and crumbs (I make my own with artisan breads*)
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried marjoram
  • pinch nutmeg
  • 3 cups stock, or as needed (add the stock slowly to the mixture, adding more if needed to fully moisten the bread)
  • salt and black pepper, to taste
  • 3 eggs, beaten
Instructions
  1. In a large skillet over medium heat, melt the butter.
  2. Add celery and onion; cook and stir until tender, about 10 minutes.
  3. In a very large bowl, blend the bread cubes and crumbs and all the dry herbs
  4. Add the sautéed onion and celery.
  5. Stir in enough chicken broth to moisten, stirring to mix well.
  6. Add salt and black pepper, to taste, and adjust seasonings.
  7. Add the beaten egg and stir to combine
  8. Spoon into large ziplock bags and refrigerate for up to 3 days.
  9. To bake, preheat the oven to 350 degrees F.
  10. Place the stuffing into greased casserole dishes.
  11. Bake, covered for 30 minutes in the preheated oven.
  12. Remove the lid and continue cooking for 15 minutes.
  13. If stuffing a bird, cook according to the recipe for your bird.
  14. Place any extra stuffing into a casserole dish to bake, as directed above.
Notes
I buy a couple of loaves of artisan bread and cut it into cubes. Place the cubes in a single layer on baking sheets. In a low temperature oven, 200 degrees F, slowly dry the cubes. This usually takes about 2 hours...it will vary depending on the moisture in the bread. When the bread is fully dried, take about ¼ of the bread and crush it into crumbs. You can do this either in food processor, or in a ziplock bag (no mess that way). It's now ready to be used in the recipe.

 

 

About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
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