Do Ahead Stuffing Recipes

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MAKE AHEAD STUFFING



Make Ahead Stuffing image

This is my favorite (and wildly popular) bread stuffing recipe updated with make-ahead instructions. It's a great way to get a jump-start on the holiday!

Provided by Meggan Hill

Categories     Side Dish

Time 1h10m

Number Of Ingredients 11

1/2 cup butter (plus more for buttering baking dish (1 stick))
1 large yellow onion (chopped)
4 celery ribs (sliced lengthwise and chopped)
3 eggs
2 cups chicken broth ((see note 1))
Salt and freshly ground black pepper
1/2 cup fresh parsley (minced (see note 2))
1 teaspoon fresh sage (minced, or 1/2 teaspoon dried)
1 teaspoon fresh thyme (minced, or 1/2 teaspoon dried)
1 teaspoon fresh marjoram (minced, or 1/2 teaspoon dried)
1 large loaf French bread (about 1 pound, cut into 1/2" cubes and dried overnight on counter (see note 3))

Steps:

  • Coat a 9" by 13" baking dish with butter. In a large skillet over medium high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes.
  • Meanwhile, whisk eggs in large bowl. Stir in broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • To skillet, add parsley, sage, thyme, and marjoram and stir until fragrant, about 30 seconds. Transfer to bowl with eggs and mix well.
  • Add bread cubes and toss to combine. Transfer to buttered baking dish and cover with foil. Refrigerate until ready to bake, or freeze if you're planning to bake it farther in advance than the next day.
  • When ready to bake, preheat oven to 400 degrees. Keep stuffing tightly covered with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.

Nutrition Facts : ServingSize 1 cup, Calories 241 kcal, Carbohydrate 24 g, Protein 7 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 97 mg, Sodium 459 mg, Fiber 2 g, Sugar 2 g

MAKE-AHEAD SAUSAGE STUFFING



Make-Ahead Sausage Stuffing image

Stress less at the holidays by getting your stuffing halfway done before T-Day. Simply prepare the bread cubes, sausage and vegetables, then stop and freeze. Finish and bake it on the big day. Once you have the prep in the bag, the rest is easy.

Provided by Food Network Kitchen

Categories     side-dish

Time 2h35m

Yield 8 servings

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter
1 pound sweet Italian sausage, casings removed
1 medium onion, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces
1 tablespoon dried sage
1 tablespoon dried thyme
Kosher salt and freshly ground black pepper
One stale 1 1/2-pound loaf bread, sliced, cut into 1/2-inch cubes (about 12 cups)
2 cups homemade turkey stock or low-sodium chicken broth
2 large eggs
1/2 cup fresh parsley leaves, chopped

Steps:

  • Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces, until it is browned and cooked through, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
  • Melt 5 tablespoons of the remaining butter in the skillet. Add the onions, celery, sage, thyme, 1 teaspoon salt and several grinds of pepper, and cook, stirring frequently, until the onions and celery are soft and lightly browned, about 10 minutes. Add the mixture to the bowl with the sausage; add the bread cubes, and toss to coat.
  • Let the bread-sausage mixture cool to room temperature. Transfer it to a resealable plastic bag, label and date, and freeze for up to 2 weeks.
  • To serve, preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Heat the stock and 4 tablespoons of the remaining butter in a saucepan over medium-high heat until the butter melts. Whisk the eggs and parsley together in a large bowl. Break the frozen stuffing with your hands into smaller chunks, add to the bowl and toss. Add the stock-butter mixture, and toss to combine. Transfer to the prepared baking dish, and dot with the 2 remaining tablespoons butter. Cover tightly with foil, and bake until the stuffing is hot, 50 minutes to 1 hour. Uncover and continue to bake until golden brown on top, about 20 minutes more. Serve warm.

DO-AHEAD STUFFING



Do-Ahead Stuffing image

This is a delicious stuffing recipe that can be made up to 3 days ahead. Just mix the ingredients together and store in the fridge.

Provided by BETSY0511

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 1h

Yield 16

Number Of Ingredients 10

1 cup butter
2 cups chopped onion
2 cups chopped celery
16 cups dry bread crumbs
1 tablespoon salt
2 teaspoons poultry seasoning
½ teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon dried sage
2 cups chicken broth, or as needed

Steps:

  • Melt the butter in a large deep skillet over medium heat. Add celery and onion; cook and stir until tender, about 10 minutes. Blend in the bread crumbs, salt, poultry seasoning, pepper, thyme and sage. Stir in enough chicken broth to moisten. Spoon into large resealable bags and refrigerate for up to 3 days.
  • To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
  • Bake for 45 minutes in the preheated oven. If stuffing a bird, cook according to the recipe for your bird and place any extra stuffing into a casserole dish to bake.

Nutrition Facts : Calories 539.6 calories, Carbohydrate 80.2 g, Cholesterol 30.5 mg, Fat 17.3 g, Fiber 5.5 g, Protein 14.9 g, SaturatedFat 8.6 g, Sodium 1321.2 mg, Sugar 7.8 g

EASY SAUSAGE STUFFING (MAKE AHEAD)



Easy Sausage Stuffing (Make Ahead) image

It wouldn't be the holidays without it! My mom's recipe and an easy holiday tradition using packaged stuffing mix. The first steps can be done ahead of time and refrigerated.

Provided by MommyMakes

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

4 celery ribs
1 white onion
1/2 cup butter
1 lb bulk pork sausage
1 (16 ounce) package crumb seasoned stuffing mix, like pepperidge farms
1/4 teaspoon sage, no more
1 cup chicken broth

Steps:

  • Prepare a small dice of celery and onion, and saute with butter until soft.
  • Remove from pan and reserve. Add crumbled sausage to pan and cook through.
  • Drain sausage on paper towels and combine with celery mixture. This can now be refrigerated until you are ready to stuff the turkey.
  • When you are ready to stuff the turkey combine celery mixture, sausage, stuffing mix and sage in a large bowl.
  • Add chicken broth a little at a time just until stuffing is moist, not mushy or runny.
  • Rinse turkey and empty the cavity. Place turkey in roasting pan.
  • Fill the body cavity with stuffing mixture. Also fill the cavity at the neck under the skin with stuffing. Pat any additional stuffing between the turkey legs. Prepare turkey as desired.
  • To cook in a casserole dish instead of stuffing the turkey, place stuffing mixture in a greased casserole dish and bake according to package directions. If stuffing is drying out dot with butter and add small amounts of broth to moisten.

DO-AHEAD STUFFED SHELLS



Do-Ahead Stuffed Shells image

A delicious dish you complete in advance, freeze, then serve when time is limitied (like during the hectic holiday season). You can substitute 1 T. minced fresh herbs for each t. dried herbs required. Serve with a nice Chianti.

Provided by JackieOhNo

Categories     Pasta Shells

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 27

1 (1/3 ounce) package dried porcini mushrooms
3/4 cup warm water
3 tablespoons olive oil
1 red onion, finely diced
1 garlic clove, minced
1/4 cup red wine
3 (16 ounce) cans Italian plum tomatoes, drained, coarsely chopped
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
1/3 cup packed fresh parsley leaves
2 tablespoons dried basil
1 (12 ounce) package jumbo pasta shells
2 (15 ounce) containers whole milk ricotta cheese
4 ounces prosciutto, minced
3 medium shallots, minced
2 large eggs, lightly beaten
1/2 teaspoon grated lemon zest
1 cup finely chopped fresh spinach
2 tablespoons minced fresh chives or 2 tablespoons scallions
1 teaspoon salt
1 teaspoon fresh ground pepper
2 tablespoons minced fresh parsley
1 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/2 cup freshly grated parmesan cheese, plus additional
parmesan cheese, to taste

Steps:

  • If serving immediately, heat oven to 350 degrees.
  • Make Tomato Sauce: Soak mushrooms in the warm warm until softened, 30 minutes. Drain and reserve liquid. Finely chop mushrooms.
  • Heat olive oil in medium saucepan over medium-low heat; add onion and garlic and saute, stirring occasionally, until soft, 10 minutes. Add wine and cook until almost evaporated. Stir in tomatoes, mushrooms and the reserved soaking liquid, salt, and pepper and cook over medium heat 10 minutes. Chop parsley with basil; add to sauce and simmer 5 minutes. Taste and adjust seasonings.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to the bite, 10-12 minutes. Drain and set aside.
  • Mix remaining ingredients except Parmesan in medium bowl, then stir in 1/4 cup Parmesan until blended.
  • Using soup spoon, stuff pasta shells with cheese mixture.
  • Place half the tomato sauce in casserole large enough to hold shells in single layer, or divide sauce among 2 or 3 smaller casseorles. Place shells over tomato sauce, then spoon remaining sauce over shells.
  • Sprinkle remaining 1/4 cup Parmesan over shells. Cover and bake until heated through, 12-15 minutes. Serve with additional Parmesan.
  • Or, let unbaked sauced shells cool to room temperature, cover tightly, and freeze up to 2 months. To serve, thaw covered in refrigerator, then bake as directed and serve with addtiional grated Parmesan cheese.

Nutrition Facts : Calories 650.1, Fat 30.6, SaturatedFat 14.9, Cholesterol 141.6, Sodium 973.6, Carbohydrate 61.8, Fiber 5.9, Sugar 9, Protein 31.8

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