Make sausage stuffing the night before…yay or nay?
I would have all of your ingredients ready the night before, but don’t combine them until tomorrow. The key to a good, fluffy stuffing is the slightly stale bread, and if the cubes are soaking in your liquid ingredients all night, you will lose that key component of a successful stuffing. I’m making a sausage stuffing, and am cooking the sausage, then having all ingredients ready to toss in the oven as soon as the turkey comes out, and is resting.
Many people put together the night before and bake the next day. The other option would be to prepare the sausage and other ingredients that require cooking and then put together in the morning. Saves time. I do this all the time. I just got done dicing celery, onions and garlic. Hope that works for you as well.
It is fine to make it the night before and refrigerate it…however, you may have to add just a bit more broth when it’s cold, before it goes in the oven. Just one no-no…never STUFF the bird the night before or the blood and/or turkey juices will soak into the stuffing and it could be dangerous if the stuffing didn’t reach a high enough temp. Good Luck! (P.S. I made Paula Deen’s Never-Fail Pound cake just a little while ago…absolutely wonderful!
