No, I add broth, eggs and everything the night before. Just don't bake.

If you add the liquids in the morning, the stuffing will be dryer, though Has less time to soak through the breadcrumbs. Some people like really dry stuffing.

You'll be fine. I'm sure the stuffing will be delicious!

Oh crap, I added broth tonight. Did I ruin it?

Anonymous wrote:I mix cook the veggies and mix them with the bread crumbs, drive them 6 hours, add the egg and broth and bake..they are great!

Why do you need an egg in the stuffing? I usually just saute the celery/onion, add the pepperidge herb stuffing, broth and bake. I don't have an actual recipe - I kind of do it as I go along.

I mix cook the veggies and mix them with the bread crumbs, drive them 6 hours, add the egg and broth and bake..they are great!

Yes, I always like to make bread stuffing the day before.

I just made this one -- delicious!

http://www.foodnetwork.com/recipes/food-network-kitchens/savory-mushroom-dressing-recipe/index.html

Yes, I cook the sausage, onion, celery, and seasonings and frigerate that when it cools. Tomorrow I will add that to the torn cornbread pieces and add broth.

One year, I added the cooked sausge mix to the cornbread the day before and frigerated the whole thing before adding broth the next day, but I don't do that anymore because the cornbread takes up so much space in the fridge, and it's very easy to add the sausage to mix to room-temp cornbread just before stuffing the turkey.

Definitely do not pour any liquids on your bread or cornbread crumbs the day beofe, or they will be soggy.

I do it every year. I just finished preparing mine. I'll put it in the oven 30 minutes before we are ready to eat tomorrow.

Yes, but we like our stuffing BONE DRY.

Yes, you can. I do most of my Thanksgiving day dishes in advance and you can definitely refrigerate overnight and bake it the next day.

I usually make cornbread dressing, but this time am making a bread stuffing. Can I make it the day before and refrigerate, then bake the day of?