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 casserole of 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 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!
How to Make Dressing Ahead of Time
- Cook onions and celery in butter over medium heat. Stir in corn, broth, poultry seasoning, and other seasonings (per recipe below).
- Pour broth mixture over dried bread cubes. Allow to cool and stir in the breadcrumbs.
- 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.
- To cook, bake for 20-30 minutes or until hot and golden.
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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. 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.
Like our recipes?
Follow us on Pinterest!
Can these be frozen? If so, should I bake first and then freeze
Yes these can be frozen. It can be frozen either before or after baking.
I was looking for Recipe to put ground turkey in stuffing how long should it cook for
Hi Rob, check out our sausage stuffing recipe for more information on how to add ground turkey to your stuffing!
Are this recipe today for our thanksgiving today. It was a hit. No leftovers.
Recommend it. I didn’t bake it. I stuffed the turnkey. Sooo good.
Happy Thanksgiving Antoinette! I am so glad this stuffing was a hit!
Love your recipes!!!
Thank you Sandra!
To make the night before, do I go ahead and cook it, then the next day do step 6? Or do I get it ready, not bake, cover/refrigerate and then bake the next day?
How many servings does this recipe typically yield?
This makes about 10 servings
If I make this the night before, should I wait to pour the butter on top? Do it right before I bake it?
I do it all the night before but either way will work just fine.
Do you have to roll them in to balls or can you just put them in a large dish?
I’ve only done them as balls so I can get the butter poured over top. I am sure it would work just as well if you layered it in a dish (adding some stuffing and some butter in layers). :)
I’m from the south and must have cornbread in my stuffing :) so I’m going to try this with 4 cups crumbled cornbread and 2 cups bread crumbs!
Love cornbread, I bet that will be delicious!
Can you substitute cornbread for the bread?