(Freezable) Stuffing with Caramelized Onions & Kale Recipe on Food52 (2024)

FAQs

Can I make and freeze stuffing? ›

Like we said, you can also freeze stuffing after it's baked. This option is better for freezing leftovers rather than prepping ahead. If you happened to make too much stuffing, you can portion the leftovers into food storage containers and pop in the freezer to enjoy during the days to come.

YES! This stuffing is baked to golden perfection the day before the big meal. You store it in the fridge overnight and then simply warm it in the oven before dinner. Baking it twice allows the flavours to meld even more so this side dish is sure to be a star at the table.

To cook frozen stuffing: Bake the stuffing in a casserole dish, baking dish, or large skillet directly from the freezer covered for one hour in a preheated oven at 350º F. Uncover, increase the temperature to 400º F, and bake for 15 to 20 minutes more, until hot throughout and golden-brown and crispy on top.

It is safe to freeze uncooked stuffing; however, the ingredients must be combined, put into a shallow container, and frozen immediately. To use it, do not thaw before cooking. Cook from the frozen state until the stuffing reaches 165°F.

Stuffing. Most stuffing recipes can be made ahead and frozen for up to three months. As a general guide, it's best to shape uncooked stuffing into balls, open-freeze on a tray and then transfer to a freezer bag. You can bake from frozen, adding 10 minutes to the cooking time.

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.

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.

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.

Stuffing. Sure, you can eat leftover stuffing the day after Thanksgiving when you revisit the holiday meal, but this favorite side is one of our favorites to freeze and enjoy later. How to use: Reheat in a 325-degree Fahrenheit oven, covered, for 15 minutes or until warm throughout.

I do freeze onions in soups and they don't turn mushy. If it's only the texture you're worried about freeze your stuffing overnight and then thaw and reheat it. I've found if the texture of frozen food changes it'll happen right away.

Can you freeze homemade dressing stuffing? ›

There are two ways to go about it: You can prepare the recipe up until the point of baking, then freeze. Or bake the dressing according to the recipe, allow it to cool completely, and freeze. Whichever method you choose, remove the dressing from the freezer the night before you plan to serve it.

Yes, you can freeze stuffing balls for up to three months. Arrange them an inch or two apart on a baking sheet, cover, and flash freeze for a few hours or up to overnight. When they're frozen, transfer them to a zip-top freezer bag or another freezer-safe container. Thaw in the fridge overnight.

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.

Start with your stuffing - for short-term storage, spoon the contents of your side into a vacuum sealer bag, then remove the air and place in the fridge. Keep the stuffing in the freezer if you want to further extend its shelf life. This process works for any non-liquid based side, like vegetables, meats or desserts.