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.
Freezing Turkey Dressing: A Guide to Safely Storing Leftovers
As Thanksgiving approaches, thoughts turn to turkey, mashed potatoes, cranberry sauce, and for many, turkey dressing Also called stuffing, dressing is a beloved holiday side dish. With its savory blend of bread, vegetables, herbs, and seasonings, leftovers are always welcome But can you safely freeze leftover turkey dressing?
This article provides tips on freezing both cooked and uncooked dressing, proper storage methods, reheating, and signs of spoilage to watch for. With some simple freezing guidelines, you can enjoy tasty turkey dressing all holiday season long.
Can You Freeze Turkey Dressing?
The good news is yes, both cooked and uncooked turkey dressing can be successfully frozen to enjoy later. Here are some key points:
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Cooked dressing can be frozen for 2-3 months. Uncooked can last 4-6 months.
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Let cooked dressing cool fully before freezing. Divide into portions.
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Uncooked dressing can be frozen in a baking dish or divided into ramekins.
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Thaw frozen dressing overnight in the fridge before using.
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Reheat cooked dressing at 350°F for 20-30 minutes until heated through.
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Add extra broth/liquid when reheating to prevent dryness.
With proper freezing and storage, leftover turkey dressing will maintain its texture and flavor when thawed and reheated.
Tips for Freezing Cooked Turkey Dressing
For best results with already cooked dressing, follow these steps:
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Let dressing cool to room temperature. To speed cooling, place in shallow pans or divide between smaller containers.
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Portion into freezer-safe airtight containers, bags, or muffin tins. Amounts of 2-3 servings work well. Avoid large blocks.
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Label containers with contents and freeze date. Freeze within 1-2 days of cooking.
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For longer storage, wrap baked dressing pans tightly in plastic wrap followed by heavy duty foil before freezing.
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Cooked dressing maintains optimal quality frozen for 2-3 months at 0°F.
Freezing dressing in smaller portions speeds freezing and thawing. It also lets you thaw only what you need.
Can You Freeze Uncooked Dressing?
Uncooked dressing or stuffing can also be successfully frozen:
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Prepare dressing as recipe directs up until baking. Cool to room temperature.
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Freeze in a baking dish or divide into individual ramekins or casserole dishes.
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Cover dishes tightly with heavy duty foil or plastic wrap before freezing.
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Label with recipe name and freeze date. Use within 4-6 months for best quality.
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When ready to use, bake frozen dressing in the preheated oven as directed in recipe, without thawing first.
How to Thaw Frozen Turkey Dressing
Whether cooked or uncooked, frozen dressing should be thawed overnight in the refrigerator before using. This allows even, safe thawing.
Microwaving is not recommended, as it can create hot spots that breed bacteria. Thawing at room temperature also carries food safety risks.
For cooked dressing, the thawed texture may be drier than when first made. Adding a bit of broth or stock while reheating can help restore moisture.
Tips for Reheating Turkey Dressing
Once thawed, follow these tips to safely reheat frozen dressing:
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Cooked dressing: Bake at 350°F covered in foil for 20-30 minutes until heated through. Uncover and bake 10 more minutes to crisp top.
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Uncooked dressing: Bake as directed in recipe, increasing time as needed if still partially frozen.
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Check internal temperature with a meat thermometer. Reheated dressing should reach 165°F.
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Add a little broth, stock or water before reheating to add back moisture lost during freezing.
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Reheat within 3-4 days of thawing for food safety and quality. Do not refreeze thawed dressing.
Watch for Signs of Spoilage
When reheating thawed dressing, inspect carefully for any signs of spoilage:
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Mold growth – discard dressing if mold is visible.
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Unpleasant odors – dressing should smell as it did when fresh. Discard if smell is off.
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Texture changes – dried out, mushy, or slimy dressing should be discarded.
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Color changes – discard dressing if color changes significantly.
When stored and handled properly in the freezer, leftover turkey dressing can be enjoyed deliciously and safely for months after Thanksgiving. Following these freezing, thawing and reheating tips, you can indulge in this holiday favorite all season long.
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Tear the bread into irregular chunks or dice into cubes, toss with a generous amount of olive oil, and toast until golden.
From a somewhat fussy but incredibly delicious Suzanne Goin recipe published in Bon Appétit many years ago, I learned that saturating the bread pieces with lots of oil (you could also use melted butter, bacon fat, or schmaltz) before toasting them, makes for an especially tasty and beautifully golden stuffing. And from a wise Italian nonna, Antonietta Fazone, I learned that toasting bread, versus staling it on the counter overnight, it is preferable for preserving its flavor. While visiting Antonietta one day, she ran a slice of bread she had dried out in the oven under a streaming faucet, then broke off a piece for me to taste. Next, she ran a slice of stale bread under the faucet, then handed me that piece to compare. But there was no comparison—the one she had oven-dried was the unmistakable winner. Toasting had preserved the flavor, while staling had not.
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.
Can You Freeze Stuffing? Or Is It A Bad Idea? ANSWERED!
FAQ
Can homemade turkey dressing be frozen?
Storage: leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Is it better to freeze dressing, cooked or uncooked?
You are perfectly fine to freeze the dressing per the recipe. Just make it to the point of baking, but do not bake. Either refrigerate (up to 2 days ahead) or freeze (up to 3 weeks ahead). When ready to cook, thaw dressing in the fridge a day or two before baking, and bake @350 until bubbly. It will be perfect!!!
Do you thaw frozen dressing before cooking?
Allow it to thaw in the fridge overnight before reheating. If you froze the dressing unbaked, bake for the full allotted amount of time in the morning. If you froze the dressing baked, reheat in the oven for 10 to 15 minutes before serving. Baked or unbaked dressing will last for 2 to 6 months in the freezer.
What is the best way to freeze stuffing?
“Cooked stuffing should be divided into individual portions before freezing to allow for easier portioning and reheating at a later time,” Brekke says.Oct 14, 2024