Does anyone prep their stuffing (or dressing) in advance and cook it day-of? Alternatively I can cook in advance and reheat day of. I will be cooking it on the side of the bird in a casserole tin. Thanks!

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I actually prefer it reheated - makes it a little crunchier. I use the Williams Sonoma recipe!

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https://www.williams-sonoma.com/m/recipe/classic-sage-and-rosemary-stuffing.html

you can always add a splash of stock or gravy if it’s drier than you would like when you reheat it.

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I’ll make everything from scratch except stuffing. I just love stove top lol

I would prep in advance, as in chop everything and put it in ziplocks, then assemble and bake the day of. Otherwise I think the bread would get soggy.

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