Yet Another "When Can I Make My Stuffing?" Question
This is the recipe that I use...
In the past, I have always prepared and served it on T-Day. This year, we are dining with relatives and I will not have any kitchen time or space to make it there. I will only have oven time to bake or reheat.
These are the options I am considering....
1) Prepare the whole thing the night before, refrigerate overnight and reheat the next day at relative's house. I'm worried about it drying out, but will probably add more broth before reheating.
2) Prepare that morning and keep warm with a hot pack and an insulated Pyrex carry bag then pop in oven before serving. (worried about keeping appropriate temp with this option). I also read about keeping the warm pan with the hot pack in a cooler insulated with newspaper.
3) Partially prepare at home and then assemble and bake at relative's house. I think I can cook up the pancetta and veggies at my house and bring everything over.
Any other suggestions?