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!



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


  • 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


  • 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

© 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.


Christmas, Easter, Holidays, Side Dishes, Thanksgiving

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Make Ahead Corn Stuffing Recipe (2024)


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.

Is it okay to make stuffing ahead of time? ›

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).

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

We have found that cornbread dressing tastes best re-heated the next day, so technically, you can make this dish one day early, refrigerate it and then re-heat over very low heat before serving. In our family, I make it the morning of Thanksgiving and let it rest before re-warming and serving.

How do you reheat stuffing and keep it moist? ›

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.

Should you make stuffing the day before or the day of? ›

"Make-ahead stuffing freezes well and can be made as much as two months early if stored in the freezer properly," Tiner says. "Stuffing that is made ahead and only refrigerated should be used within seven days."

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.

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.

Should you put an egg in stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

Can you use week old bread for stuffing? ›

In fact, using stale bread and fresh bread will both leave you with equal amounts of mush. The longstanding tip to use old, stale bread for the perfect stuffing is actually a myth. Letting bread go stale doesn't actually dry it out. After sitting out on your counter, bread goes through the process of retrogradation.

How long can uncooked corn bread dressing stay in the 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.

How do you keep cornbread dressing from getting gummy? ›

Stir occasionally to ensure even drying. And if your dressing is still too mushy after baking, you can add more crumbled cornbread, dry bread, or even dry breadcrumbs or croutons to absorb excess moisture. Mix it in gently, so you don't compress the dressing too much.

Can you refrigerate uncooked cornbread dressing? ›

Make the dressing ahead of time.

Make ahead and refrigerate: Make up to 2 days ahead and store, covered and uncooked, in the fridge. Bake the day you plan to serve it.

Can you cook stuffing in advance and reheat? ›

Reheating Stuffing

You can assemble the stuffing the day before you plan on serving it, just don't bake it until the day of. You'll do all the hands-on work: cubing and drying out the bread, cooking the vegetables and aromatics, and tossing them together with the eggs and broth.

Can you pre cook stuffing and reheat? ›

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.

Can you cook stuffing and then reheat? ›

Add Butter and Broth Before Reheating

Depending on the amount of stuffing you plan to reheat, drizzle a few tablespoons or up to 1/4 cup of chicken or turkey broth into the stuffing to moisten it. Adding a pat of butter to the top of the stuffing before reheating also adds some richness that can be lost with leftovers.

Can you put stuffing mix in the fridge? ›

Just mix the stuffing ingredients together and store in the fridge, freeing up time and reducing stress on Thanksgiving Day, when you're dealing with all the other prep! Try make-ahead stuffing this Thanksgiving to save time and oven space.

How long does uncooked stove top stuffing last? ›

If it has been stored properly in a cool, dry place, unopened Stove Top stuffing can remain suitable for consumption for approximately 6-8 months past the best before date. Once a package has been opened, its shelf life decreases.

Does dry stuffing mix go bad? ›

Stuffing mix often remains safe to eat past the best by date, typically retaining optimal quality for 12-18 months if stored in a cool, dry area. However, after the expiration date, it is advised to discard the mix to avoid any health risks.

How wet 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.

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