Do-Ahead Stuffing

Do-Ahead Stuffing

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  BETSY0511

“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.”

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Adjust Servings

Original recipe yields 16 servings



  1. 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.
  2. To bake, preheat the oven to 350 degrees F (175 degrees C). Place the stuffing into greased casserole dishes.
  3. 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.

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Reviews (9)

Rate This Recipe
PAMELA D. aPROpos of nothing

PAMELA D. aPROpos of nothing

I love the fix ahead idea! I cooked my extra turkey yesterday and used this for dressing, made a day ahead. (didn't stuff the bird for the first time ever) I fiddled with amounts, personal preference. Eliminated the salt, reduced butter by half, cut poultry seasoning by half and upped sage to 2 t. I used 20 slices of oven dried whole wheat bread and only 1 1/2 c of the broth. I usually find casserole baked dressing dry and in need of a dousing with turkey drippings but this was not at all dry. I won't ever buy a bag of stuffing crumbs again.



Wow! I really impressed my in-laws with this recipe and all I did was follow the directions. I made this 2 separate times. One with homemade breadcrumbs and the other with store bought. The best outcome was when I took 2 loaves of bread, cubed them and dried them in the oven to make homemade breadcrumbs ( serving 16). I found that they soak up the liquid a lot more then the really dried store bought bread crumbs, allowing them to retained a lot more flavour. I did make this recipe 2 days before each dinner. It was the first dish to disappear. There were no left overs! This recipe made me look like a chef, when in reality I rarely have time to cook. Thank you!



I cubed 10 pieces of white bread and 10 pieces of rye bread instead of the bread crumbs. Didn't even dry them and it turned out WONDERFUL! I also added some fresh mushrooms and carrots which gave it some color. I made it the day before, stuck it in the refrigerator, and it was so easy to just cook it the next day. You should bake it in a 9 x 13 dish.

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Amount Per Serving (16 total)

  • Calories
  • 541 cal
  • 27%
  • Fat
  • 17.4 g
  • 27%
  • Carbs
  • 80.4 g
  • 26%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 1441 mg
  • 58%

Based on a 2,000 calorie diet



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Old Fashioned Giblet Stuffing


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Mushroom Stuffing