Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Nov 21, 2007 06:25 AM

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?

  1. Click to Upload a photo (10 MB limit)
  1. 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.

    Happy Thanksgiving!

    1 Reply
    1. re: Cookiefiend

      Thanks...i think I shall do that. The recipe I have says cook in the muffin pan 25 min at 325. But I shall keep an eye on them! Happy Thanksgiving!

    2. 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.

      2 Replies
      1. re: Tom P

        oohh pats of butter on the top...

        That could only make it better - my family and I thank you for that tip!

        1. re: Tom P

          I do the same thing, make the dressing the day before than add pats of butter when I put it in the oven. I also start with the dressing covered for the first 10 minutes, than uncover for the last 10 or 15 to let it get crisp on top.

        2. 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.

          1. 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!

            1 Reply
            1. re: gansu girl

              I was planning on sauteeing my veggies and tossing it with the bread, and refrigerating overnight. Then tossing the dressing with eggs and chicken stock and butter right before baking. Should I be adding the chicken stock tonight so the bread and veggies dont' dry out?