Question on Stuffing

[Guest guest]

Would it be OK to make the stuffing in a casserole dish and freeze ahead of

time. I have to help cook and they gave me stuffing to make this year and I

don't have much time to do it since I work 60 hrs a week.

Do I wrap it in foil and freeze or put it in freezer bags?

Thanks a lot,

Chico

[Guest guest]

Chico,

Stuffing is a favorite of mine.

I might suggest that you mix all of the bread pieces, herbs and spices and store

this in a paper bag on the counter until it's time to bake it. The bread will

absorb some of the wonderful spice flavors and dry out to just the right

texture. My favorite herbs are sage, basil, parsley, onion and garlic powder.

 

I think the best bread for stuffing is a loaf of un-cut bakery bread. Day

old/older is even better because you will want it to dry out some before adding

the liquid. Just tear the loaf into bite size pieces and add the spices and

herbs.

 

You can buy some really tasty faux chicken boullion either liquid or dry and add

it just before baking.

It only takes apx. 30 minutes to bake a casserole dish of stuffing.

 

We always prepare our dressing ahead of time in just this way.

Deanna in Colorado

*******************************************************************

Chico Juarez <chico_trucker wrote:

......I have to help cook and they gave me stuffing to make this year and I don't

have much time to do it since I work 60 hrs a week....)

[Guest guest]

I have to agree with Deanna. just cut up/prepare the bread and you could even

put in fridge since its ok if it get a little stale better for the stuffing, and

precut the veggies, you can even buy precut onion ,celery, etc if needed, then

just throw it all togeather maybe the night befor, and the broth/butter right

befor you bake it, only takes about 30 min., seem to me like it would be easier

than freeze thaw and recook, but thats just me....~Danielle