and then reheat it in the oven? I don't want it to be soggy. My husband, who is a better cook, thinks the oven will make it more crispy and that sogginess won't be a problem.
2006-11-16 14:00:49 · 10 answers · asked by chelleedub 4 in Food & Drink ➔ Cooking & Recipes
yes, you can cook it the day befor e and then store it in the fridge,place it in the oven. But, make sure you keep it covered. The top of the stuffing will get crisp. But, a little bite of crispy don't hurt anybody.
2006-11-16 14:07:38 · answer #1 · answered by boogietb2000 2 · 0⤊ 0⤋
Stove Top Stuffing Muffins
2016-11-01 08:13:33 · answer #2 · answered by stever 4 · 0⤊ 0⤋
You can take two packages of Stove Top stuffing mix (does not matter if you use Cornbread stuffing of Bread but I like Cornbread better) make according to the directions
Saute in half a stick of butter:
1 choppend onion
1 chopped green pepper
1 bunch chopped green onions (all parts)
4 ribs celery
Mix it all together and toss add two raw eggs beaten; one large jar sliced pimentos and 4 chopped hardcooked eggs.
Put into a shallow baking dish, refrigerate, take it out and and bake about 325 for about 35 minutes.
Delicious
2006-11-16 14:58:25 · answer #3 · answered by Anonymous · 1⤊ 0⤋
Absolutely, yes. Let it cool down before you cover it and refrigerate; as any condensation (i.e. on a tin foil covering etc.) will make the stuffing soggy/watery.
Rachel Ray makes 'stuffin' muffins', (stuffing in muffin tins). They looked nice and crisoy on top. They would probably be a snap to pop out into a zip lock. Just another idea. Happy Thanksgiving. :-)
2006-11-16 14:47:29 · answer #4 · answered by MB 7 · 0⤊ 0⤋
I make my cornbread dressing (cornbread, vegetables and spices) the night before and keep it in the fridge but wait until the next day (Thanksgiving) to add the meat and broth. That way it doesn't absorb the broth. Baking it without the foil on top will help it to be crisp on top.
2006-11-16 14:17:20 · answer #5 · answered by KieKie 5 · 0⤊ 0⤋
You can make it the day before and refrigerate until you need it.Last year I divided the stuffing among muffin tins and had twelve portions that were nice and crispy.
2006-11-16 14:34:30 · answer #6 · answered by Melissa C 5 · 0⤊ 0⤋
Mix your stuffing and put it into the pan you are going to bake it in the next day. Cover and refrigerate it (uncooked) the night before. Bake the next day covered until heated through, then uncover to brown a little bit. I do this every year and it is delicious. It gives the spices time to blend. (I make cornbread dressing mixed with Kellogg's seasoned croutons).
2006-11-16 14:14:08 · answer #7 · answered by classic 6 · 0⤊ 1⤋
Yes. Your husband is right about the oven part.
2006-11-18 07:17:26 · answer #8 · answered by marlene g 4 · 0⤊ 0⤋
yes
2006-11-16 14:02:28 · answer #9 · answered by ? 7 · 0⤊ 0⤋
no, but you can put it together except for the eggs and store it in freg.
2006-11-16 14:19:11 · answer #10 · answered by earline r 1 · 0⤊ 0⤋