Published: | Updated: | By Jess | 2 Comments
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This Make Ahead Stuffing is a game-changer for your Thanksgiving dinner.
It checks one delicious item off your list and will free up oven space.
With sausage, tons of seasoning and herbs and of course bread, you are set for one scrumptious meal.I’ve made Thanksgiving and Christmas dinner a few times and what I’ve found the most helpful is making the stuffing ahead of time!
In my opinion, stuffing needs to be on the table. It is a vehicle to enjoy gravy and paired with a bite of turkey, it creates the most satisfying bite.
But, sometimes this dish can feel overwhelming. So, I’ve got you covered with this make ahead stuffing that’s going to save you some time.
Table of Contents
Ingredients in this Make-Ahead Thanksgiving Stuffing
Sausage, Celery and Onion: Sausages pack a lot of flavour so they’re the base of this recipe along with onions and celery.
Bread: They key to stuffing, make sure the bread is at least a day old and a bit dried out. Or, toast the bread in the oven for a few minutes before using in the recipe.
Herbs & Spices: Sage, rosemary, parsley, salt and pepper bring big flavour!
Stock, Butter & Egg: Keeps this stuffing together.
How to prepare this stuffing recipe
- Sauté the sausage, celery and onions to start the dish.
- Add the herbs, spices and butter.
- Add the bread, stock and egg.
- Bake to golden perfection!
- Cool, refrigerate and reheat before Thanksgiving dinner.
Make Ahead Sausage Stuffing
Course: dinner
Cuisine: American
Keyword: stuffing
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 6
Author: Jess
Packed with fresh herbs, sausage & vegetables, this make ahead stuffing can be made a day ahead so you have an easy Thanksgiving side dish.
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Ingredients
- 250-300 g mild italian sausages, removed from casing
- 2 tbsp olive oil, divided
- 1 small yellow onion, diced
- 3 celery stalks, chopped
- 2 tbsp sage, freshly chopped
- 1 tsp dried rosemary
- 1/4 cup parsley, fresh chopped
- 1/2 tsp coarse salt
- 1/4 tsp ground pepper
- 1/4 cup unsalted butter
- 8 cups day-old French bread cubes (up to 2 days old), 1-inch pieces
- 1 1/2 cups chicken or vegetable broth
- 1 egg, whisked
Instructions
The day before serving
Pre-heat oven to 350F & butter a 9x12 baking dish.
In a large pot heat 1 tbsp oil over medium heat & add sausage (removed from the casing). Cook for 10 minutes or until cooked through, breaking up into pieces as you cook. Remove sausage from pan to a bowl.
Keep pot on medium heat & add 1tbsp olive oil, onion & celery, cooking for 8-10 minutes until soft.
Add herbs, cooked sausage, unsalted butter, salt & pepper to the pot and stir until butter melted.
Remove pot from heat & add the bread. Pour broth & whisked egg over bread and mix well until the liquid has been absorbed.
Transfer to the baking dish, cover with foil & bake 30 minutes. Remove foil & bake for 15 more minutes.
Let cool completely & store in the fridge overnight.
The day of serving
Day of dinner: remove from the fridge 1 hour before reheating. Cook covered at 350F for 30-40 minutes until warmed through.
Notes
Want to skip the egg? That's ok; the egg acts as a binder but it's not essential so it will just be a bit looser-textured stuffing.
Make sure to use a sturdy bread like french bread or sourdough.
Festive add-ins to this stuffing:
- Dried fruit (cranberries): add in before baking
- Chopped or shredded granny-smith apple: saute with the other vegetables
- Crisp bacon or pancetta: add in just before baking
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!
Can you prepare stuffing ahead of time and reheat?
YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner. Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.
This recipe is absolutely packed with all the flavours you know and love about festive dinners.
More festive recipes to love from the blog:
Sheet Pan Roasted Carrots, Brussels Sprouts and Potatoes
No-Bake Mini Cranberry Cheesecakes
No Bake Gingerbread Mini Cheesecakes
This is a recipe I make every year so I hope you and your family enjoy it as well!
Until the next cooking adventure,
Jess
About Jess
I started Cooking in my Genes to bring people around my virtual table and share simple and seasonal recipes that make you smile and fill your belly. I hope to help inspire you to create your own meals and memories around the table with the people that matter to you. Read more...
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Reader Interactions
Comments
Rose
Hello, how far in advance (days) can I make the stuffing before Thanksgiving?
Reply
Jess
A day ahead works well!
Reply
