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Can I make dressing today?

I am bringing the dressing to my mom's for tomorrow.  I am also bringing TONS of other stuff (like 75% of the food) because my friends that I invited for Thanksgiving ARE coming and I felt like since I invited them to my mom's house, I should help as much as I can.  

I am using a crock pot recipe that I found online that looks really good, but if I wait to make it there, we will certainly be pushing it on time.  Plus, with all the other stuff I'm doing, it would be nice to mark it off the list.

Can I make it today (like this afternoon/evening) so it's still pretty fresh by dinner tomorrow?  Or should I find a different recipe?

 

T-man (07/27/05, 2:52pm, 10 lbs, 2 oz, 22") My Blog
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TTC #2 for a million years: SA normal, CD 23 bloodwork shows nothing amiss, ovulation detected. Next step: ? maybe CD3 bloodwork to check eggs? All out of pocket, so limited IF tests/treatments.

Re: Can I make dressing today?

  • I don't think making it today would be a bad idea, especially if it's a slow-cooker recipe. I guess if you're really concerned about it being super-fresh, how about putting everything in the crock pot overnight and letting the crock pot do its thing and be ready in the morning?

    We're starting the dressing/stuffing tonight, too, fwiw. :) Gotta bake up seven boxes of Jiffy!

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  • I think dressing/stuffing is one of those things that can be done well in advanced and even frozen since the key to many recipes is stale bread.

    I say go for it. (Then again, I made my stuffing over the weekend and have it freezing until the day of -- will gently reheat in the oven)

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  • My stuffing recipe is actually better the second day so I'm making it tonight so that flavors have more time to marry together. Then I'll put it in the oven to bake it tomorrow so it's all fresh and hot for linner.
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  • imageLegalBritt:
    I'm preparing mine today and then baking it off tomorrow.

    This. I always prep it the day in advance, and it tastes much better when the flavors are allowed to mingle overnight. I'm prepping mine this afternoon.


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