(Freezable) Stuffing with Caramelized Onions & Kale Recipe on Food52 (2024)

FAQs

Can I make and freeze stuffing? ›

Like we said, you can also freeze stuffing after it's baked. This option is better for freezing leftovers rather than prepping ahead. If you happened to make too much stuffing, you can portion the leftovers into food storage containers and pop in the freezer to enjoy during the days to come.

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.

You haven't said whether you are going to cook the stuffing inside the bird or out, but it's fine to make almost any stuffing a few hours before you'll need it. The important thing is to keep it properly chilled so that bacteria won't have a chance to grow in it.

To cook a frozen pan of stuffing, preheat oven to 350°F. Place foil-covered dish of stuffing into the oven and bake about 1 hour (cook time will vary depending on your recipe and how full the dish is) or until the stuffing mixture is hot in the center, about 165°F.

It is safe to freeze uncooked stuffing; however, the ingredients must be combined, put into a shallow container, and frozen immediately. To use it, do not thaw before cooking. Cook from the frozen state until the stuffing reaches 165°F.

Recipe tips and variations

Freezer: For best results, assemble and freeze the bread stuffing uncooked. Bake from frozen as directed in the recipe.

Freezing Stuffing – If we plan on freezing the stuffing because we are doubling the recipe, we recommend freezing uncooked. This prevents it from drying out. Uncooked Stuffing – If you placed your uncooked stuffing in the oven safe baking dish. You can take it from the freezer to the oven without thawing it.

If your stuffing is frozen, make sure to thaw it completely first. Preheat your oven to 350°F. Place stuffing in a baking dish and cover with foil. Cook for about 45 minutes, or until warm all the way through.

Preheat the oven to 350 F and warm the dish covered for 30 to 40 minutes, until it is heated through. To recreate the crispy top found in freshly-baked stuffing, remove the foil for the last 10 minutes of the baking time. If the stuffing feels dry, add a splash of stock or some turkey drippings before rewarming.

Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated.

What happens if you don't cook stuffing? ›

It Could Give You Salmonella Poisoning

If that stuffing doesn't reach 165 degrees F, the bacteria won't be killed off, meaning you're passing it on to your guests.

Your Bread Is Too Fresh

There's nothing better than soft, fresh bread—except for when it comes to stuffing. If you want your stuffing to hold up and not end up a soupy, soggy mess, make sure your bread is dried out or staled for a few days.

Breads such as sour dough, French bread or Italian loaves are for the best bread for stuffing. Their soft-but-sturdy interiors are the perfect texture for stuffing. The pieces retain their shape without crumbling.

Add Butter and Broth Before Reheating

Depending on the amount of stuffing you plan to reheat, drizzle a few tablespoons or up to 1/4 cup of chicken or turkey broth into the stuffing to moisten it.

Stuffing. Sure, you can eat leftover stuffing the day after Thanksgiving when you revisit the holiday meal, but this favorite side is one of our favorites to freeze and enjoy later. How to use: Reheat in a 325-degree Fahrenheit oven, covered, for 15 minutes or until warm throughout.

Make sure the stuffing has cooled to room temperature. Divide the stuffing into individual servings or the amount you need to feed your family. Place the divided stuffing into ziplock freezer bags and make sure to release any excess air from the bag. You can also place in freezer-safe containers or airtight container.

Stuffing can also be freeze dried and easily rehydrated. Just spread a layer on the trays, process, and store in an air tight container. When it's time to serve, add warm water until the stuffing returns to its original consistency.

Dressing/stuffing: Like turkey, if stored properly, stuffing or dressing will be safe to eat for three to four days after cooking. It will last for about a month if stored properly in the freezer.