Thankgiving dressing question
Has anyone ever prepared their dressing the night before, and then baked it on the day? Just wondered if it would give time for all the juices to be absorbed into the bread? Also, has anyone done it in individual muffin pans?
Hi jcorchids ~
I always prepare mine the day before, usually in the evening and then refrigerate it.
I don't stuff the turkey with it though...
But yes, all the juices get absorbed. I've never cooked it in individual muffin pans but I'm sure it would work, you'd just have to watch them closer so they didn't over-cook.
Always. (I am making mine this morning, actually.) It actually tastes better, as it gives the seasonings a chance to permeate the dressing.
If you are worried about it drying out, add pats of butter when you stick it in the oven (I tend to do this anyway). Check it halfway through and you can always add some chicken broth - or more butter! - if you think it is too dry.
I have never done muffin pans. Individual ramekins would work great, so muffin pans might as well.
You can make it the night before w/o a problem. I am not fond of the muffin pan dressing because there is too much crusty part. Some people love that but keep in mind that you will have a lot of crunchy portion.
We have always done ours the day before - it's always delicious - just did mine now, in fact. I have not done muffin pan stuffing but I am a freak about stuffing being moist - I stuff the turkey and then use a lot of fat and drippings to keep the pan stuffing moist. The muffin way seems a recipe for a drier, crustier stuffing - but many like this, so if that's your bag, try it!