Recipes

[On It]

I make the cornbread for the dressing on Wednesday and keep it in the fridge overnight. A key component to our dressing is the broth drained from the cooked turkey, so it is necessary to do those two on Thanksgiving Day.

[beckyb1012]

I chop up all my veg. on Tues. and store in fridge.  Wed. I bake all pies and desserts and mix together all casseroles, including the dressing.  Just store all in containers stacked as best I can.  Thurs. is cooking turkey and the casseroles ect..  Easy as silk pie.

[kate2357]

If we are hosting Thanksgiving, which we are this year, I make the stuffing the day before and place covered in refrigerator overnight. I then bake it off day on Thanksgiving. I have to make a huge amount and I just don't want the fuss of with making another dish w/ everything else that's going on.

We have a pretty simple menu: Turkey, dressing, mashed potatoes, gravy, fresh cranberry/orange sauce (made w/ Grand Marnier for the adults), rolls, creamed onions and then dessert of a couple kinds of pies. I have my sons bring over the appetizers.

If the weather is decent, the guys go outside to play basketball or football and we ladies sit inside sipping our beverage of choice. We have one of the older cousins watch the little ones in our upstairs family room. 

Thanksgiving is my favorite family dinner as it's about being together and having a good time. 

[brandiwine]

Not a good idea. Chop your veggies the day before, but don't mix everything up and let it sit until the next day. High risk for food poisoning.

[PA Mom-mom]

@nana59  I bake mine Wednesday night and make them pretty wet with butter and turkey broth. They cool overnight and I put them in the garage in the morning (covered). About an hour before reheating, I bring them in and let them warm up. Then I reheat at 325 for about a half hour, adding more turkey broth and a bit more butter. I check the internal temp with an instant read thermometer. Not for safety's sake, but for being hot enough.

[ECBG]

You can also effect the moistness by adding extra broth when you make it.  

I always cook a pan of per made dressing the day after to go with leftovers.

[chickenbutt]

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@nana59 wrote:

so you refrigerate unbaked....and bake it on thanksgiving?  don't know when making stuffing got so confusing for me.....guess it's my age.....

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This is what I've done.  I get it all made up and into a casserole, let it cool as there are some components that I cook first, seal it up, and into the refrigerator until the next day.

As with most of my recipes, there are many components to this.  I like to cook up some breakfast sausage (a combo of one tube Jimmy Dean sage and one of the hot), which I add to some wild rice I've cooked.  I make seasoned croutons out of some nice SF sourdough bread that I cube.  I forgot what else but (good thing it's written down!), at any rate, make sure to cool everything before sealing it up so it doesn't sweat,

[RedTop]

I made our dressing on Saturday, and will bake whatever is in the fridge, on Thursday.  

Teacher daughter took a nice sized bowl of dressing with her when she headed to her boyfriends house yesterday, so am not sure how much is left.  

[ScrapHappy]

I make stuffing balls on Thanksgiving day.  Really easy.  The only thing I did day before is rip up the bread.

[PINKdogWOOD]

Eons ago many of us used to stuff the turkey with the dressing. Then many stopped because chefs/prof cooks said that was not a good idea to do.

I stopped doing that and make mine on top on the stove, I don't do it in the oven. Cooks quickly on top of the stove, I add broth drippings to my dressing/stuffing and add (water) if need be. I've never done mine the day before, thought about doing that these last couple of days just to free up burners on the stovetop. But why? I still need to heat it up if I make it on Wednesday. I'll just wait and make it 'fresh' just before we eat. and NO I do not make it from a box!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!