Best Make Ahead Stuffing

5 from 24 votes

Golden, crispy-topped make-ahead stuffing with a soft, savory middle. Keep it classic, or add fun twists for crunch, sweetness, or smokiness. Best dish at Thanksgiving - no contest!

Prep Time20

Cook Time45

Total Time1 5

Course: Side Dish

Cuisine: American, Vegetarian

Servings (change as needed):

Author: Cheryl Avrich

US Measures - Metric

Ingredients

The Basics

16 slices bread, Note 1
1 cup chicken stock or broth, Note 2 (or 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 of celery
1 cup chopped red peppers and/or mushrooms (optional)

Seasonings

1 teaspoon dried thyme
2 teaspoon ground poultry seasoning, Note 3 (or more to taste)
1/2 teaspoon black pepper
1 teaspoon salt or to taste (or more) depends on saltiness of broth used

Great optional add-ins (I use all)

8 ounces one small can water chestnuts, drained and chopped
2 hot dogs of cooked sausage any kind, cut into 1/2 inch/1.27 cm pieces adds a nice smoky flavor
1 apple, cored and chopped, skin on
1/2 cup chopped parsley
3 tablespoons extra butter or drippings from turkey or less if you prefer

US Measures - Metric

Instructions

PREPARE BREAD CUBES: Toast bread slices in 300F/149C oven for 20-30 minutes until crsip all the way through and nicely browned. Timing will depend on thickness of bread. Rip or cut toasted bread into 1/2 inch/1.27 cm pieces.
PREPARE VEGETABLE MIXTURE: While bread is toasting, cut celery, onions and any other vegetables you are using into large chunks and place in food processor. You might need to do this in two batches. Process until finely chopped. (Alternatively, chop vegetables finely with a knife). Melt butter in large skillet on medium-high heat. Add vegetables, garlic and seasonings. Sauté until tender and most of the liquid from the veggies has evaporated, about 8-10 minutes.
ASSEMBLE: Place bread cubes in large bowl. Add vegetable mixture, chestnuts, hot dogs (if using) and parsley. Add enough broth a bit at a time (allow time for bread to absorb broth) to moisten well. Stuffing should be quite moist but not mushy. Mix until well combined. Taste and adjust seasonings. (I often add more poultry seasoning). If you're baking right away, mix in diced apple now. Note 5 to make ahead.
BAKE: Heat oven to 350F/177C. Grease/spray with oil a large casserole dish or 9 x 13 pyrex dish. Spoon stuffing into prepared baking dish. Cover and bake for 25 minutes. Uncover, drizzle with turkey drippings or dot with butter if desired. Bake uncovered for another 10-15 minutes until lightly browned on top. Sprinkle baked stuffing with fresh herbs before serving.
Alternative: add stuffing loosely into the turkey cavity before roasting turkey (not ahead of time). Here's a video on how to stuff a turkey. I think doing a separate stuffing casserole is the better option though.

Notes

Bread options: Any kind of bread will work although I don't like multigrain as much. Challah (my preferred choice), French bread, Italian bread, plain white, etc). Shortcut: Buy store bought toasted bread cubes, about 5-6 cups/~200 g)
Broth options: Vegetable broth or stock.
No poultry seasoning? Use ¾ tsp sage, ½ tsp thyme, ½ tsp marjoram (or oregano), ¼ tsp rosemary, plus a pinch of nutmeg and black pepper.
Variations:
- Veggie add-ins: Water chestnuts for crunch (my fave), mushrooms for umami, red peppers for color.
- Eggs: If you want a more custardy middle, whisk in 2 eggs with the broth, then add to unbaked stuffing.
- Dried fruits: Add raisins or dried cranberries (about 1/2 cup/85 grams) work too.
- Vegetarian option: Use vegetable broth and omit hot dogs or use a plant-based hot dog.
- Texture tweak: Spread stuffing in a shallow pan for extra crispy edges, or bake in a deep dish for a softer center.
Make ahead and store:
- Prepare unbaked stuffing up to 2 days ahead and refrigerate, covered. To save space, I put the stuffing in a ziploc bag. Freeze it for up to 1 month. Bake as directed (add a splash of broth if dry). Mix in diced apples (if using) just before you bake the stuffing.
- Leftovers will keep in the fridge for 3 days. Reheat in microwave or in a 325F/163C oven, covered.

Nutrition values are estimates and include optional add-ins of hotdogs, apples and water chestnuts.