10 Leftover Stuffing Recipes You Have to Try! - Shelf Cooking (2024)

FAQs

Why can't you refrigerate uncooked stuffing? ›

USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.

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.

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.

Add Butter and Broth Before Reheating

Depending on the amount of stuffing you plan to reheat, drizzle a few tablespoons or up to 1/4 cup of chicken or turkey broth into the stuffing to moisten it. Adding a pat of butter to the top of the stuffing before reheating also adds some richness that can be lost with leftovers.

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.

Absolutely. Most Thanksgiving stuffing recipes can be made at least partially in advance since: A) They're easily assembled a day or two ahead of Thanksgiving Day; and B) They're often baked using a two-step process (once covered with foil to cook through, then uncovered to achieve a crispy top).

Dressing/stuffing: Like turkey, if stored properly, stuffing or dressing will be safe to eat for three to four days after cooking. It will last for about a month if stored properly in the freezer. Cranberry sauce – homemade and store-bought: Homemade cranberry sauce lasts seven to 10 days.

The short answer to whether you can making stuffing ahead of time is yes.

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. When stored properly in a refrigerator, turkey leftovers generally stay good for 3 to 4 days.

Stuffing Leftovers

If you made a stand-alone stuffing side dish, refrigerate it for up to four days—as long as it's cooked. The USDA does not recommend refrigerating uncooked stuffing. Cooked stuffing will keep a month in the freezer.

Can you eat leftover stuffing cold? ›

The days after Thanksgiving usually provide leftover gold, especially in the form of cold stuffing that you can simply stick a fork in and enjoy or pile into a Thanksgiving sandwich.

Food Network suggests adding turkey drippings or a splash of cream, whereas Rachael Ray recommends drizzling melted butter and chicken stock over dry stuffing. Martha Stewart even supports experimenting with other liquids like wine!

Bacteria can multiply in the stuffing and cause foodborne illness when a stuffed bird is refrigerated. The wet and dry ingredients for the stuffing should be prepared separately and refrigerated until ready to use. Mixing dry and wet ingredients produces an environment that bacteria may thrive in hours before cooking.

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.

Just mix the stuffing ingredients together and store in the fridge, freeing up time and reducing stress on Thanksgiving Day, when you're dealing with all the other prep! Try make-ahead stuffing this Thanksgiving to save time and oven space.

How To Store Make-Ahead Stuffing. Once cooled, the stuffing should be placed in an airtight container or ziplock bag. "If using a bag, flatten out to allow the mixture to freeze quicker and take up less space. If refrigerating the stuffing, simply store in an airtight container to prevent drying out.

"It is the undercooked stuffing that poses the real risk," he said. "Bacterial pathogens such as Salmonella may be present in the cavity of the bird and can contaminate the stuffing. If the stuffing is not cooked thoroughly, Salmonella can survive and may infect those who consume it."