With November almost here (but how?), I imagine many soon-to-be Thanksgiving hosts across the country are digging out their recipe files, drafting their menus, making monstrous grocery lists, and crafting their game-day plans. One of the most pressing questions is “what can I make ahead for Thanksgiving?” Sure, you can shop for non-perishable pantry goods like dried or fresh herbs, chicken broth, cornmeal, nuts, dry baking goods, and more. But what can you actually cook anything in advance of Turkey Day? What about make-ahead stuffing?
If any of these hosts are like me, many of the same questions are arising: To brine the turkey or not? (Former Test Kitchen Director Josh Cohen did a compare-and-contrast experiment to answer this for himself.) How to cook it this year? (Food52 Senior Food Stylist Anna Billingskog breaks down her favorite methods—and her favorite gravy recipes.)
The how-to-cook-the-bird answer, for me, may change every year. Where I have found resolve, however, is in stuffing. The recipe I love, which I included in my cookbook, Bread Toast Crumbs, yields a stuffing with a crisp golden exterior and a creamy center, flavorful enough to eat on its own, but welcoming to many a relish, sauce, gravy, or anything else the Thanksgiving plate has to offer.
Best of all, my make-ahead stuffing for Thanksgiving can be customized to your preferences and prepped ahead. And by ahead, I mean way ahead: You can make this today (yes, today), freeze it, and on the fourth Thursday of November, pop it straight into the oven—no need to take up precious refrigerator space with an overnight thaw. Make-ahead stuffing for the win! Ahead, learn how to make an easy do-ahead stuffing recipe for Thanksgiving or any holiday feast.
As Thanksgiving approaches, you may find yourself wondering if you can freeze turkey stuffing. After all preparing stuffing from scratch takes time and you likely won’t eat it all on Thanksgiving day. Freezing stuffing allows you to make it ahead or save the leftovers, avoiding waste and saving time later.
I’ve frozen turkey stuffing many times, both before and after cooking. In this complete guide, I’ll share everything I’ve learned about freezing stuffing, so you can enjoy this tasty side dish all season long!
An Overview on Freezing Turkey Stuffing
The short answer is yes, you absolutely can freeze turkey stuffing! Both cooked and uncooked stuffing freeze very well.
Freezing uncooked stuffing lets you get ahead on Thanksgiving prep. Simply prepare the stuffing, transfer it to a baking dish, wrap, and freeze until ready to bake.
Freezing leftovers is also easy Allow cooked stuffing to cool fully, then portion into airtight containers and freeze.
Properly frozen stuffing keeps for 3-6 months in the freezer Thaw in the fridge before use for maximum flavor and texture Then reheat thoroughly until piping hot.
With the right freezing and reheating methods, frozen stuffing tastes just-made. Let’s look at the process in more detail.
Freezing Uncooked Turkey Stuffing
Freezing uncooked stuffing lets you check this side dish off your Thanksgiving to-do list early. Here are the steps:
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Make the stuffing according to your favorite recipe up to the point before baking. Avoid over-mixing, as this can make stuffing gummy after freezing.
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Transfer to a baking dish. Use a glass or ceramic baking dish that can go straight from freezer to oven. Avoid metal pans, as these can react with acidic ingredients while freezing.
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Wrap the dish tightly. First use plastic wrap pressed directly against the surface of the stuffing. Then wrap the entire dish in foil for an airtight seal.
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Label and freeze for up to 3 months. Include the name and freeze date.
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On Thanksgiving, simply remove wrapping and bake the frozen stuffing straight from the freezer. Add 20-30 minutes to the recommended baking time.
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Once cooked through, remove foil, brown the top, and serve piping hot.
This hands-off method ensures your stuffing is moist and delicious, not dried out.
Freezing Leftover Turkey Stuffing
Don’t discard leftover stuffing this year! Freeze it to enjoy later with these steps:
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Let leftover stuffing cool fully at room temperature. Divide into smaller portions in shallow containers for faster cooling.
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Portion stuffing into freezer-safe airtight containers, leaving 1-inch headspace. Plastic deli containers or bags work well.
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Remove air and seal containers. This prevents freezer burn.
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Label containers with contents and freeze date.
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Freeze for up to 3 months. Place containers flat in freezer to freeze quickly.
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When ready to use, thaw stuffed in the refrigerator overnight.
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Reheat thoroughly in a 375°F oven until piping hot, about 20 minutes.
With proper freezing methods, you’d never know your stuffing was frozen!
How Long Does Frozen Stuffing Last?
Frozen stuffing maintains optimal flavor and texture for 3-6 months in the freezer.
For best quality, use frozen stuffing within 3 months. Label packages with freeze dates and use older ones first.
After 6 months, frozen stuffing will still be safe to eat but may suffer more moisture loss and flavor deterioration. Discard any stuffing frozen for over 6 months.
Monitoring freeze dates and promptly using frozen stuffing gives you the freshest results.
Tips for Freezing Turkey Stuffing
Follow these handy tips when freezing turkey stuffing:
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Cool stuffing fully before freezing to prevent moisture loss.
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Portion stuffing into meal-sized 1-2 cup amounts in airtight containers.
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Wrap dishes tightly in plastic wrap and foil before freezing.
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Label everything with name and freeze date for easy identification.
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Thaw frozen stuffing overnight in the refrigerator.
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Reheat thawed stuffing to an internal temperature of 165°F until hot and steaming.
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Use frozen stuffing within 3 months for the best texture and flavor.
Answers to Common Questions About Freezing Stuffing
Freezing stuffing may be new territory for your Thanksgiving prep. Here are answers to some frequently asked questions:
Can you freeze and reheat stuffing multiple times?
It’s best to freeze and reheat stuffing just once. Multiple thaw and reheat cycles create moisture loss and texture changes.
Can you freeze stuffing in plastic bags?
Yes, heavy-duty freezer bags work well for freezing stuffing. Squeeze out excess air and seal tightly before freezing.
Does freezing cook raw stuffing?
No, freezing does not cook raw stuffing. It must still be baked fully until 165°F internal temperature after thawing.
Can you freeze stuffing in a slow cooker?
No, only bake stuffing after thawing for food safety. Slow cookers may not heat stuffing evenly to safe temperatures.
Can you freeze cornbread stuffing?
Absolutely! All types of stuffing including cornbread can be frozen with excellent results.
Creative Ways to Use Frozen Turkey Stuffing
Don’t limit yourself to side dish fare with your frozen stuffing. Try these fun ideas:
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Stuff into chicken, pork chops, or fish before baking.
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Make stuffed peppers or twice-baked potatoes.
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Add to scrambles, stratas, or bread puddings.
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Shape into patties and pan-fry into stuffing cakes.
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Stir into soups or use as a topping for pot pies and casseroles.
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Fold into meatballs or meatloaf.
With delicious frozen stuffing on hand, the possibilities are endless!
Enjoy Stress-Free Holidays with Frozen Turkey Stuffing
As you can see, freezing turkey stuffing is easy, reliable, and yields delicious results.
Pre-freezing uncooked stuffing lets you get ahead on Thanksgiving prep. Freezing the leftovers allows you to enjoy tasty stuffing for weeks after.
Follow the proper methods for freezing, storage times, thawing, and reheating in this guide. Then relax and enjoy your holiday stuffing without any waste or fuss!
How to Prepare Make-Ahead Stuffing
Most loaves in grocery stores or high-end bakeries will have thick, extra-crusty crusts, which, in my opinion, are too tough for stuffing (remember, the bread is getting baked again). If you bake white bread with a softer crust, like this Genius-approved No-Knead Peasant Bread, challah, or brioche, there is no need to remove the crust. For stuffing, I prefer neutral-flavored white bread—as opposed to sourdough, whole-wheat, or cornbread—but, of course, use what you like! Make sure to let the bread get a little stale by leaving it out at room temperature uncovered; dried bread will absorb all of the stock as it rests without getting soggy.
Prepare seasonings and add-ins according to your preferences.
Thanksgiving stuffing can be viewed as a blank canvas (this brown-butter version from Emma Laperruques Big Little Recipes column is as minimalist as it gets). You could dress it up with spicy sausage or briny oysters, or keep it bare bones with sautéed onion, celery, and maybe a dash of Bell’s Seasoning. Some of my favorite festive additions include: dried fruit (like raisins, cranberries, dates, and prunes), roasted nuts (from chestnuts and hazelnuts to walnuts and pecans), crisped pancetta or bacon (or salami or pepperoni!), sautéed apples or pears, and shredded Brussels sprouts (a mandoline works well for this). But dont stop there. Stuffing is amenable to countless seasonings, fruits, vegetables, nuts, and meats—thats what makes it your own. In the make-ahead Thanksgiving stuffing recipe below, Ive kept it somewhat simple with not-quite caramelized onions and ruffly kale.