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

FAQs

Can you make stuffing and freeze it? ›

Stuffing can be frozen either fully cooked or uncooked, which is good news if you're looking for some make-ahead recipes to save time on the big day.

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 frozen stuffing: Bake the stuffing in a casserole dish, baking dish, or large skillet directly from the freezer covered for one hour in a preheated oven at 350º F. Uncover, increase the temperature to 400º F, and bake for 15 to 20 minutes more, until hot throughout and golden-brown and crispy on top.

It is safe to freeze uncooked stuffing. Ingredients can be combined, put into a shallow container, and frozen immediately. To use it safely, do not thaw it before cooking. Cook the frozen stuffing until it reaches 165 ºF.

Bring the baked stuffing to room temperature so that it will reheat evenly (about 30 minutes). 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.

Nutrition Notes

Stuffing is essentially bread, salt, and butter, so it probably comes as no surprise that it isn't the healthiest food served on Thanksgiving.

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.

Broth: Chicken broth keeps the stuffing moist without making it soggy. Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency.

What are the ingredients in Butterball Homestyle stuffing? ›

Ingredients. Bread, Water, Vegetable Oil Margarine (contains Modified Palm And Palm Kernel Oil), Onions, Celery, Parsley, Salt, Onion Powder, Spices. Allergene Alert: Contains Milk, Soy And Wheat.

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

If you froze the dressing unbaked, bake for the full allotted amount of time in the morning. If you froze the dressing baked, reheat in the oven for 10 to 15 minutes before serving. Baked or unbaked dressing will last for 2 to 6 months in the freezer.

Don't throw out your leftover cooked stuffing, freeze it. 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.

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.