Mushroom, Sourdough and Poblano Stuffing
The trick to make-ahead Thanksgiving stuffing is adding a little stock before reheating it. F&W’s Justin Chapple keeps the big day stress-free by baking his stuffing the day before and then reheating it just before serving. Justin brings the chilled stuffing to room temperature and drizzles it with 1/2 cup of stock, then covers it with foil and reheats it in a 375° oven for about 20 minutes, until hot. Slideshow: More Holiday Stuffing and Dressing Recipes
The unbaked stuffing can be refrigerated overnight. Bring to room temperature before baking. Alternately, the baked stuffing can be cooled completely, covered and refrigerated overnight. To reheat, bring the stuffing to room temperature and drizzle with 1/2 cup vegetable or chicken stock. Cover tightly with foil and bake in a 375° oven for 20 to 30 minutes.