Sneezyone Posted November 25, 2020 Share Posted November 25, 2020 I usually do my dressing day of but I’m wondering if I can do everything but the final bake today. Will I still get that lovely, buttery crunch on top if I add the broth and eggs today and put the baking dish in the fridge? Anyone do this? 1 1 Quote Link to comment Share on other sites More sharing options...
Spryte Posted November 25, 2020 Share Posted November 25, 2020 (edited) My recipe says it can be done the way you describe, just bake longer since it will be cold from the fridge. We sub GF bread, so the one time I tried to prep the day ahead, we ended up with mush. So GF bread does not work well that way, though I think regular bread would be fine. Edited November 25, 2020 by Spryte 1 Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted November 25, 2020 Author Share Posted November 25, 2020 (edited) 51 minutes ago, Spryte said: My recipe says it can be done the way you describe, just bake longer since it will be cold from the fridge. We sub GF bread, so the one time I tried to prep the day ahead, we ended up with mush. So GF bread does not work well that way, though I think regular bread would be fine. Thanks. I dried the cornbread and bread cubes really well in the oven the day before and didn’t use a TON of broth in the liquid. I’m gonna try it with a gentle toss and wrap for tomorrow. Hopefully it works. We only have a small 8x8 amount so I don’t want to ruin it. Lol. Edited November 25, 2020 by Sneezyone 1 Quote Link to comment Share on other sites More sharing options...
mmasc Posted November 25, 2020 Share Posted November 25, 2020 I can’t help you, as I’m sitting here trying to figure out my own dressing problems, 🙄😂but yours looks delicious! Last year I messed our dressing (not stuffing) up royally, so now I’m literally sitting here reading the back of a corn meal bag to figure out how to do this right. 😆 1 Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted November 25, 2020 Author Share Posted November 25, 2020 (edited) 21 minutes ago, mmasc said: I can’t help you, as I’m sitting here trying to figure out my own dressing problems, 🙄😂but yours looks delicious! Last year I messed our dressing (not stuffing) up royally, so now I’m literally sitting here reading the back of a corn meal bag to figure out how to do this right. 😆 YOU CAN DO IT!! I have no idea if this is true I’m just providing moral support. ☺️ What do you usually put in it? Edited November 25, 2020 by Sneezyone 1 Quote Link to comment Share on other sites More sharing options...
mmasc Posted November 25, 2020 Share Posted November 25, 2020 The traditional family cornbread dressing recipe is simple, in theory. It involves some cooked cornbread a day or two in advance, very finely chopped onion and celery, S&P, ground sage, a can of cream of chicken soup, chicken broth “to make it the right consistency”, and an egg. Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted November 25, 2020 Author Share Posted November 25, 2020 (edited) 8 minutes ago, mmasc said: The traditional family cornbread dressing recipe is simple, in theory. It involves some cooked cornbread a day or two in advance, very finely chopped onion and celery, S&P, ground sage, a can of cream of chicken soup, chicken broth “to make it the right consistency”, and an egg. Pretty much the same as mine. It’s all eyeballed. Sometimes I switch it up and use cubed sourdough and potato bread with the cornbread, like this year. I had old bread I needed to get rid of. Sometimes I add sausage and apples. I use 1/2 and 1/2 and broth instead of soup (same-same) and fresh herbs. You really can do this! 💪🏽 Just make sure your cornbread is nice and dry. Edited November 25, 2020 by Sneezyone 1 Quote Link to comment Share on other sites More sharing options...
fairfarmhand Posted November 25, 2020 Share Posted November 25, 2020 I heard that you can bake it in a well greased muffin pan to increase the amount of crispy. 1 Quote Link to comment Share on other sites More sharing options...
Tasha Posted November 25, 2020 Share Posted November 25, 2020 Cooks Illustrated recommended cooking/baking in a cast iron pan for extra crispy-ness. I’m going to try that this year. 1 Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted November 25, 2020 Share Posted November 25, 2020 (edited) Does anyone have a recipe that does not call for cornbread or poultry seasoning, or meat? I can't find marjoram to make my own piultry seasoning and I hope I can find celery. I am so nervous about dressing. I usually use Stove Top with extra onion/celery. Edited November 25, 2020 by Chris in VA Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted November 25, 2020 Author Share Posted November 25, 2020 (edited) 47 minutes ago, Chris in VA said: Does anyone have a recipe that does not call for cornbread or poultry seasoning, or meat? I can't find marjoram to make my own piultry seasoning and I hope I can find celery. I am so nervous about dressing. I usually use Stove Top with extra onion/celery. You can sub oregano for marjoram in your own seasoning if you have it, or just omit it! If it’s scarce in local stores, check the ethnic section for Badia packets. You can also sub a bit of celery seed for celery to good effect. This is a good base recipe. https://www.cookingclassy.com/stuffing-recipe/ Edited November 25, 2020 by Sneezyone Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted November 25, 2020 Share Posted November 25, 2020 2 hours ago, Sneezyone said: You can sub oregano for marjoram in your own seasoning if you have it, or just omit it! If it’s scarce in local stores, check the ethnic section for Badia packets. You can also sub a bit of celery seed for celery to good effect. This is a good base recipe. https://www.cookingclassy.com/stuffing-recipe/ LOL They don't have ethnic sections in Palestinian grocery stores😁 Thx for the tips! 1 Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted November 25, 2020 Author Share Posted November 25, 2020 53 minutes ago, Chris in VA said: LOL They don't have ethnic sections in Palestinian grocery stores😁 Thx for the tips! Ha! Missed the memo! When we were in Bahrain, I just subbed oregano. 1 Quote Link to comment Share on other sites More sharing options...
Familia Posted November 25, 2020 Share Posted November 25, 2020 I have a question: y'all are talking about crispy crust...I always think of stuffing as a fairly moist dish, although I do not stuff the bird. I place my stuffing in a shallow baking dish (9x13), and bake about 30 mins covered. So, to get this crisp crust, with what I assuming to be a moist interior, please tell me your baking dish size/type and length of time baking it, and whether covered or not, etc. Thanks! Op, I have done everything from all ahead, as you are doing, prep the veggies in butter and mix that day, to complete prep right b/f baking. As you can see from my question above, I guess I am not a stuffing connoisseur. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted November 25, 2020 Share Posted November 25, 2020 (edited) 5 hours ago, Chris in VA said: Does anyone have a recipe that does not call for cornbread or poultry seasoning, or meat? I can't find marjoram to make my own piultry seasoning and I hope I can find celery. I am so nervous about dressing. I usually use Stove Top with extra onion/celery. If you like the flavor profile of stovetop, it’s my opinion that sage is MUCH more important than marjoram. I wouldn’t worry at all about skipping marjoram. If I didn’t grow it, I’d make a special trip for sage. You guys have inspired me to start my stuffing early. I think I’ll do the chopping and sautéing a day ahead and just combine to bake on the big day. Edited November 25, 2020 by KungFuPanda 4 Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted November 26, 2020 Share Posted November 26, 2020 Thanks to your post, stuffing is made and in the fridge for tomorrow. You also inspired me to: Peel and cut potatoes- they're in water on stove top for cooking and mashing tomorrow Sweet potatoes cleaned and in IP with water all ready to turn on. Green bean casserole made and in fridge ---- Cranberry is in fridge and chilling Turkey is brining and bread roll dough is rising too. Happy Thanksgiving! 2 Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted November 26, 2020 Author Share Posted November 26, 2020 (edited) 14 hours ago, Familia said: I have a question: y'all are talking about crispy crust...I always think of stuffing as a fairly moist dish, although I do not stuff the bird. I place my stuffing in a shallow baking dish (9x13), and bake about 30 mins covered. So, to get this crisp crust, with what I assuming to be a moist interior, please tell me your baking dish size/type and length of time baking it, and whether covered or not, etc. Thanks! Op, I have done everything from all ahead, as you are doing, prep the veggies in butter and mix that day, to complete prep right b/f baking. As you can see from my question above, I guess I am not a stuffing connoisseur. With my dressing the top is nice and toasted as well as the bottom. We don’t like a really wet dressing, it’s more steamed and fluffy. I like to see the chunks of bread and veg in it. When I combine it the day of, I bake it in an oval casserole dish, a little smaller than 9x13, covered for about 25 minutes then uncover it for another 15-20 until it’s golden brown on top. I also put it on the lower rack b/c I like a bit of crust to form on the bottom too. This years experiment with prepping is TBD but I’m hopeful. We made a much smaller amount, only 8x8 and I am bringing it back to room temp this am. I think I will reduce the covered time by 5 min. And see how that works out. Edited November 26, 2020 by Sneezyone 1 1 Quote Link to comment Share on other sites More sharing options...
alisoncooks Posted November 26, 2020 Share Posted November 26, 2020 6 hours ago, IfIOnly said: Peel and cut potatoes- they're in water on stove top for cooking and mashing tomorrow Did this go okay? I've only ever kept my precut potatoes in water *in the fridge* overnight. I assumed the cold was essential. Quote Link to comment Share on other sites More sharing options...
Pippen Posted November 26, 2020 Share Posted November 26, 2020 (edited) 15 hours ago, KungFuPanda said: If you like the flavor profile of stovetop, it’s my opinion that sage is MUCH more important than marjoram. I wouldn’t worry at all about skipping marjoram. If I didn’t grow it, I’d make a special trip for sage. You guys have inspired me to start my stuffing early. I think I’ll do the chopping and sautéing a day ahead and just combine to bake on the big day. I agree with this. It's said that oregano is the closest substitute but they're totally different flavors to me. I'd go with thyme, sage, or parsley if I had it instead. It would be different but I know I'd like it better than oregano. Edited November 26, 2020 by Pippen Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted November 26, 2020 Share Posted November 26, 2020 7 hours ago, alisoncooks said: Did this go okay? I've only ever kept my precut potatoes in water *in the fridge* overnight. I assumed the cold was essential. Putting them outside where it's cool and the turkey was brining would have been best, but I didn't think about it. The color is great, but bacteria. 😬 I'll be sure to change the water and rinse them well and, of course, boil them well., 1 Quote Link to comment Share on other sites More sharing options...
IfIOnly Posted November 26, 2020 Share Posted November 26, 2020 22 hours ago, Familia said: I have a question: y'all are talking about crispy crust...I always think of stuffing as a fairly moist dish, although I do not stuff the bird. I place my stuffing in a shallow baking dish (9x13), and bake about 30 mins covered. So, to get this crisp crust, with what I assuming to be a moist interior, please tell me your baking dish size/type and length of time baking it, and whether covered or not, etc. Thanks! Op, I have done everything from all ahead, as you are doing, prep the veggies in butter and mix that day, to complete prep right b/f baking. As you can see from my question above, I guess I am not a stuffing connoisseur. I use the same dish and cooking time but don't cover. It has a bit of crisp. I'm not sure if there's a better way. Would like to know the secret as well! 2 Quote Link to comment Share on other sites More sharing options...
Familia Posted November 26, 2020 Share Posted November 26, 2020 DH was completely puzzled about crispy and wondered why I asked. HIs memories are of his grandmother’s (actually stuffed) stuffing. IMO, that is a bit over the top moist (aka, kinda gross=). I went for a crispy by baking uncovered for last 15. Really turned out good - moist AND crispy! 4 Quote Link to comment Share on other sites More sharing options...
Sneezyone Posted November 26, 2020 Author Share Posted November 26, 2020 Turns out the make ahead worked beautifully! Great crust on top/bottom and still fluffy, not too dense. I will definitely do this again. I am glad I let it come to room temp tho as it reduced the cooking time. 3 Quote Link to comment Share on other sites More sharing options...
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