Make Ahead Corn Stuffing Recipe (2024)

A good stuffing recipe is my favorite part of Thanksgiving, hands down. A good old- fashioned bread stuffing is what holiday legends are made of! Whether you call it bread dressing or turkey dressing or turkey stuffing, it is the number one dish you will have on your table next to the roast turkey(alongside the mashed potatoes and the corn casseroleof course).

This simple stuffing recipe is a great addition to your annual Thanksgiving menu and it is a recipe that your guests will gush over for years to come!

Make Ahead Corn Stuffing Recipe (1)

Make Ahead Side Dishes

A make ahead recipe will save you the time to focus on other important tasks, like opening that extra bottle of wine! Feel free to bake an entire casserole dish of stuffing in advance so there is enough for leftovers!

The foundation to a great dressing is always the bread cubes. Dried enough to stay firm while inside the roasting bird, and absorbent enough to soak up the broth and seasonings (and alllll the buttah)! This recipe comes from my sister in law and while I do love a good sausage stuffing this turkey stuffing is perfect to make ahead of time! It has lots flavor from the turkey borth, a hint of sweetness from the creamed corn and great texture from the eggs!

I always try to use homemade turkey broth or stock (or store bought) over chicken if I can find it, it adds the best turkey flavor to this meal!

Make Ahead Corn Stuffing Recipe (2)

How to Make Dressing Ahead of Time

  1. Cook onions and celery in butter over medium heat. Stir in corn, broth, poultry seasoning, and other seasonings (per recipe below).
  2. Pour broth mixture over dried bread cubes. Allow to cool and stir in the breadcrumbs.
  3. Use a large scoop or your hands to form the stuffing into balls and place on a baking sheet. Drizzle with butter, cover tightly and refrigerate up to 48 hours.
  4. To cook, bake for 20-30 minutes or until hot and golden.

Make Ahead Corn Stuffing Recipe (3)

More Make Ahead Sides

  • Easy Stuffing Recipe
  • Green Bean Casserole
  • Millionaire Cranberry Salad– Make ahead.
  • Crockpot Sweet Potato Casserole
  • Deviled Eggs Recipe– Classic recipe!

Make Ahead Corn Stuffing Recipe (4)

5 from 12 votes↑ Click stars to rate now!
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Make Ahead Corn Stuffing Recipe

This corn stuffing is my favorite part of Thanksgiving, hands down. A good old- fashioned bread stuffing is what holiday legends are made of!

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Make Ahead Corn Stuffing Recipe (5)

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Make Ahead Corn Stuffing Recipe (6)

Servings 16 servings

Ingredients

  • ¼ cup butter
  • ½ cup onion chopped
  • ½ cup celery chopped
  • 14 oz creamed corn
  • ½ cup turkey broth (or chicken broth)
  • 1 ½ teaspoons poultry seasoning
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 teaspoons parsley flakes
  • 6 cups coarse bread crumbs (like crunchy dry bread, not the fine crumbs)
  • 3 eggs fork beaten
  • ½ cup melted butter

Instructions

  • Preheat oven to 350°F.

  • Melt butter in a pan over medium low heat and cook onion & celery until softened.

  • Stir in corn, broth, poultry seasoning, salt, pepper and parsley flakes and heat to boiling. Cool slightly.

  • Pour broth mixture over top of bread crumbs and toss until combined. Allow to cool and stir in eggs.

  • Using a large scoop or your hands, shape into balls and place on a pan in a single layer. Pour ½ cup melted butter over stuffing. Cover and bake for about 25 minutes or until turkey stuffing recipe reaches 160°F

  • To make ahead, cover with foil and refrigerate overnight. Remove from fridge 15 minutes before baking, bake as directed.

5 from 12 votes

Nutrition Information

Calories: 275 | Carbohydrates: 20g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 107mg | Sodium: 776mg | Potassium: 170mg | Fiber: 1g | Sugar: 3g | Vitamin A: 695IU | Vitamin C: 4.4mg | Calcium: 54mg | Iron: 1.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Make Ahead Corn Stuffing Recipe (8) Course Side Dish

Make Ahead Corn Stuffing Recipe (9) Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Categories:

Christmas, Easter, Holidays, Side Dishes, Thanksgiving

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Make Ahead Corn Stuffing Recipe (18)

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Make Ahead Corn Stuffing Recipe (2024)

FAQs

Can you make stuffing ahead of time and reheat? ›

YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner. Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.

How long can uncooked cornbread dressing stay in refrigerator? ›

You can refrigerate the cornbread dressing in an airtight container if you want to use it within the next three to four days. Before refrigerating, make sure to let it cool to room temperature.

Is it better to make stuffing the night before? ›

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Can you prepare uncooked stuffing ahead of time and refrigerate? ›

If you don't plan on stuffing the bird, but preparing the dressing as a side dish, you can prepare uncooked stuffing ahead of time as long as you freeze the stuffing immediately after mixing the wet and dry ingredients. USDA recommends that you never refrigerate uncooked stuffing.

Can you make your stuffing the day before? ›

No matter where you fall, getting a head start on what can be prepared before the big day is essential. One question that always crops up: Can you make stuffing ahead of time? The short answer to whether you can making stuffing ahead of time is yes.

How do you keep stuffing moist when reheating? ›

Heat the oven to 350°F and transfer the stuffing to an oven-safe dish (or, you can keep it in the dish that it was originally cooked in). If it seems dry, you'll want to add a splash of broth. Cover with foil and bake for 20 minutes, then remove foil and bake again until crisp, 15–20 minutes.

Why can't you refrigerate uncooked stuffing? ›

Because stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Here are some common ques- tions consumers ask. Stuffing should not be prepared ahead.

Is it OK to make cornbread dressing ahead of time? ›

A great make-ahead recipe: You can make this Thanksgiving side dish up to a day in advance, and keep it in the fridge until you're ready to bake it. The leftovers are good for up to 4 days so you can enjoy leftover cornbread dressing with your turkey leftovers the next day.

How long can uncooked stuffing stay in the refrigerator? ›

Do not refrigerate uncooked stuffing. If stuffing is prepared ahead of time, it must be either frozen or cooked immediately. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Use it within 3 to 4 days.

Should you put an egg in stuffing? ›

The most important ingredient of stuffing may be the binder, which keeps all the other elements in place. For a fluffy texture, use eggs. Stock is the most-used binder. Less conventional possibilities include fruit juice (such as apple or orange) and alcohol (wine or liqueur).

How soggy should stuffing be before baking? ›

The stuffing should be moist but not wet. If there is a puddle of broth at the bottom of the bowl, you've added too much. Add more bread to soak up the excess moisture. If the mix is still dry and crumbly, add more liquid and toss gently until it starts to clump together.

Can you freeze uncooked homemade stuffing? ›

If you want to prepare your stuffing in advance of Thanksgiving, freezing it uncooked will ensure it stays nice and moist. Simply follow the steps of your stuffing recipe, but before baking it, wrap the baking dish in plastic wrap first, then aluminum foil to make it air tight.

Does stove top stuffing taste good? ›

The verdict: It's often said that we eat with our eyes first, and Stove Top's Traditional Sage stuffing was far and away the most visually appealing. Tasters appreciated that there was a a decent crunch in each bite, but we were most impressed by its seasoning.

Should I cover stuffing when reheating? ›

Bring the baked stuffing to room temperature so that it will re-heat evenly (this will take about 30 minutes). Then, warm it in a 350°F oven, covered, for 30-40 minutes until heated through.

Do you reheat stuffing covered or uncovered? ›

Heat the oven to 350°F and transfer the dish to an oven-safe dish, then cover with foil and bake until the stuffing is warmed throughout. Depending on how much stuffing you're reheating, this can take up to an hour. Then, uncover and cook an additional 15–20 minutes until crisp.

How long will stuffing keep before cooking? ›

Dry stuffing in a package on the shelf has a very long shelf life, a couple of years. But once out of the sealed package it's a very attractive breeding ground for bacteria and should be refrigerated or if you have far to much, you can even airtight seal it and freeze your extra.

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