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Recipe(tried): preparing stuffing early

Misc.

I've been doing this for 20 years! I boil my onions and celery with the neck and giblets, then use however much I need in my dressing and save the rest for the gravy. I mix up the dressing, season to taste, then refridgerate till the next morning. I do not add the raw egg [to hold it together] till I get ready to stuff the bird, however.
I make my rolls the day before and cook just long enough not to brown them...then pop them in the oven just before serving the dinner.



MsgID: 211973
Shared by: MeMe/Fl.
In reply to: Stuffing and Vegetable questions....
Board: Holiday Cooking and Baking at Recipelink.com
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