No matter what stuffing recipe you follow, a Thanksgiving spread just isn’t complete without this classic side dish. And since leftovers are usually a given after the big meal, you might want to freeze some dishes to extend their shelf life. Luckily, just like other Thanksgiving staples including turkey, mashed potatoes, pumpkin pie and cranberry sauce, stuffing can be frozen. While recipes vary, from our most popular traditional bread stuffing to cornbread stuffing to this squash, mushroom and farro number, most stuffing recipes maintain their flavor and texture well if properly frozen. Here, the Better Homes & GardensTest Kitchen breaks down everything you need to know about freezing stuffing.
Does Stuffing Need to Be Cooked Before Freezing?
Stuffing can be frozen either fully cooked or uncooked, which is good news if you’re looking for some make-ahead recipes to save time on the big day. “One advantage of freezing uncooked stuffing is that it has less of a tendency to dry out when being cooked,” says Sarah Brekke, M.S.,Better Homes & GardensTest Kitchen culinary specialist.
If you’re freezing leftover stuffing that has already been cooked, make sure to freeze it within 24 hours of making it. You don’t need much equipment to freeze stuffing—just be sure to have some resealable freezer bags or airtight freezer-safe containers on hand. Brekke recommends dividing stuffing out ahead of time into portions that are no larger than two servings each. Be sure to label and date each stuffing container.
“Cooked stuffing should be divided into individual portions before freezing to allow for easier portioning and reheating at a later time,” Brekke says. “The most common mistake people make is freezing a large amount of stuffing in a large block, which will slow down the thawing and reheating process.”
How to Freeze Cooked Stuffing
If freezing stuffing that has already been cooked, first allow it to fully cool. Then, divide the stuffing into smaller portions by scooping into a silicone muffin pan before freezing. Once frozen, transfer stuffing portions to a bag, container, or baking dish wrapped tightly with a layer of plastic wrap followed by a layer of heavy-duty foil for longer-term storage. Label and freeze.
How to Freeze Uncooked Stuffing
If freezing uncooked stuffing, you can leave it in the baking dish you wish to bake it in at a later date, or you can divide it into smaller portions in ramekins or individual casserole dishes.
Uncooked stuffing can be baked right from frozen—just don’t forget to remove the layer of plastic wrap on any baking dishes or pans before baking. To cook a frozen pan of stuffing, preheat oven to 350°F. Place foil-covered dish of stuffing into the oven and bake about 1 hour (cook time will vary depending on your recipe and how full the dish is) or until the stuffing mixture is hot in the center, about 165°F. Remove foil from the dish and increase oven temperature to 375°F. Continue baking stuffing until top is browned and lightly crisp, 10 to 15 minutes more.
To reheat stuffing that has already been cooked, Brekke recommends first thawing it overnight in the refrigerator. “If already cooked stuffing is still fully frozen, it can be baked without thawing but the baking time will vary greatly depending on the portion size,” she says.
To reheat cooked stuffing, first preheat the oven to 350°F. Transfer stuffing to an oven-safe dish and drizzle with a little broth or apple juice. Cover tightly with foil and bake about 20 minutes, or until heated through. Remove foil and continue baking until top is browned and lightly crisp, about 15 minutes more.
How Long Does Stuffing Last in the Freezer?
Properly stored, stuffing will last in the freezer for 3 months.
Now that you know how to freeze stuffing, you'll be ready to get holiday meal prep done ahead of time and make the most of your leftovers. Start with our best stuffing recipes and you'll be ready for Thanksgiving.
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.
It is safe to freeze uncooked stuffing. Ingredients can be combined, put into a shallow container, and frozen immediately. To use it safely, do not thaw it before cooking.
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.
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.
You haven't said whether you are going to cook the stuffing inside the bird or out, but it's fine to make almost any stuffing a few hours before you'll need it. The important thing is to keep it properly chilled so that bacteria won't have a chance to grow in it.
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.
Warnings: Do not consume raw. Only the neck end of the poultry should be stuffed. Cooking times for stuffed meat and poultry must be based on the total stuffed weight.
Stuffing may be refrigerated for up to three or four days, or frozen for longer storage. The same timing applies for stuffing that is cooked separately, too. Be sure to reheat any leftover stuffing and use a food thermometer to make sure it reaches 165°F once again before eating it.
If turkey, stuffing, or gravy is left out at room temperature (40 to 140°F) for over 2 hours it may no longer be safe to eat. Bacteria prospers at this temperature, increasing the risk of foodborne illness.
Mix gently to avoid incorporating lots of air. Pour into a zip lock bag, squeeze out excess air and freeze flat, or freeze in individual portions before moving into zip lock bag. Don't freeze eggs in the shell, as they're prone to cracking.
How to freeze them. Rule number one: Don't freeze the eggs in their shells. Freezing raw eggs causes the water content inside to expand, which will likely break the shells. Instead, crack the eggs into a bowl, whisk them, and pour into an ice cube tray or muffin tin.
If you want to prepare your stuffing in advance of Thanksgiving, freezing it uncooked will ensure it stays nice and moist. Simply follow the steps of your stuffing recipe, but before baking it, wrap the baking dish in plastic wrap first, then aluminum foil to make it air tight.
Stuffing/dressing: If stored properly in the fridge, stuffing or dressing is good to eat up to three to four days after you cooked it. But it'll last about a month in the freezer.
Transfer stuffing to buttered baking dish, cover with foil, and freeze until Thanksgiving (or for up to 3 months). Whenever you're ready, transfer to the oven to bake.
So the big question is, can you freeze leftover cornbread dressing? You can freeze uncooked dressing or leftover cooked dressing in a freezer-safe container.
Just like with freezing stuffing or freezing pumpkin pie, knowing how to freeze mashed potatoes might just help you out when planning your Thanksgiving cooking schedule. But can you really freeze mashed potatoes? The answer is simple: yes!
Stuffing can also be freeze dried and easily rehydrated. Just spread a layer on the trays, process, and store in an air tight container. When it's time to serve, add warm water until the stuffing returns to its original consistency.
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:strip_icc()/Classic-Giblet-Stuffing-3CzmYku8K_VB4z6UbczF17-09f8bfa580534ddb913e1e0921fbd265.jpg "Can You Freeze Stuffing? A Complete Guide (1)")
