This make-ahead stuffing is the ultimate side dish-No special occasion required. And if you want to eat it right now, the process is the same as thawed: Bake first for 30 minutes covered at 400º F, then for 15 to 20 minutes more uncovered, or until the top layer of bread is browned and crisp. Alternatively, if space permits, thaw in the fridge overnight, bake, and cover with foil for 30 minutes at 400º F, then uncovered for 15 to 20 minutes more. Uncover, increase the temperature to 400º F, and bake for 15 to 20 minutes more, until hot throughout and golden-brown and crispy on top. To cook frozen stuffing: Bake the stuffing in a casserole dish, baking dish, or large skillet directly from the freezer covered for one hour in a preheated oven at 350º F. Cover with foil and bake whenever you’re ready! Melt butter in a large skillet over medium-high heat and then add the stuffing mixture from a large bowl. You can immediately transfer it to a buttered baking dish or a cast-iron skillet. The hardest part is over and ’s Turkey Day! Now that you have fully prepared the stuffing in advance for Thanksgiving and in the meantime, made a few pies, brined a turkey, and trimmed green beans, it’s time to cook the stuffing. Whenever you're ready, transfer to the oven to bake. Transfer stuffing to buttered baking dish, cover with foil, and freeze until Thanksgiving (or for up to 3 months). If you don’t mind having a looser-textured stuffing or prefer to make a vegan stuffing, omit the egg altogether. If you add too much at once, you could inadvertently scramble and cook the egg.) This is not essential, but if you like a stuffing that really sticks together, add the egg. (Just be careful when adding hot stock to the egg, which may be cold from the fridge. The addition of an egg helps bind the stuffing, giving it a set, fluffy, custardy texture. Whisk one egg with a little more stock, then toss one last time. The mixture should taste well seasoned, almost like a panzanella salad-it should taste so good, in fact, you wouldn’t mind stopping right then and there, calling the dish done. This is when it’s important to get the seasoning right (kosher salt and freshly ground pepper do the trick, but don't be shy about adding crunchy bonuses like fennel seeds, caraway seeds, or even everything seasoning). Once the stuffing is tossed with stock and seasonings, taste it. Since you’re making the stuffing in advance, you could always make stock ahead of time too! If you’re reading this on October 8th, you have more than six weeks to prepare for Thanksgiving! Otherwise, turkey or chicken broth (in a pinch, you can turn to Better Than Bouillon) will not only keep the stuffing moist but also impart it with a rich, meaty flavor. There are even no-chicken chicken stocks that you can purchase for even savory, meaty flavor. If you are making a vegetarian stuffing for Thanksgiving, obviously use vegetable stock (a mushroom stock would be especially cozy). Toss bread and add-ins with stock, salt, and pepper. Keep it simple-or don't! Photo by Alexandra Stafford 4. In the make-ahead Thanksgiving stuffing recipe below, I've kept it somewhat simple with not-quite caramelized onions and ruffly kale. Stuffing is amenable to countless seasonings, fruits, vegetables, nuts, and meats-that's what makes it your own. Some of my favorite festive additions include: dried fruit (like raisins, cranberries, dates, and prunes), roasted nuts (from chestnuts and hazelnuts to walnuts and pecans), crisped pancetta or bacon (or salami or pepperoni!), sautéed apples or pears, and shredded Brussels sprouts (a mandoline works well for this). You could dress it up with spicy sausage or briny oysters, or keep it bare bones with sautéed onion, celery, and maybe a dash of Bell’s Seasoning. Thanksgiving stuffing can be viewed as a blank canvas (this brown-butter version from Emma Laperruque's Big Little Recipes column is as minimalist as it gets). Prepare seasonings and add-ins according to your preferences.
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