We're bringing you the best recipes and tips for your Thanksgiving table. This content was created in partnership with Food52.
It’s no secret that hosting Thanksgiving can be a formidable feat. From competitive grocery shopping to meal prep to setting the table and cleaning the house, the week leading up to the holiday can feel like a laundry list of chores and errands. But as harried as things can get, a little prep on Wednesday will help you get everything on the table without a hitch.
Our favorite dish to make ahead? The stuffing.
Piece the dish together in segments, and you’ll not only save time — you’ll save your sanity, too. Here are three strategies to prep everyone’s favorite side dish before Thanksgiving Day:
Get a head start
Since the base of this stuffing is cornbread, you’ll save a little time by baking it the day before. Once it’s cooled, simply cut the cornbread into cubes and place them onto a baking sheet to dry overnight. On Thanksgiving, assemble the rest of the stuffing as directed.
Do things halfway
The cornbread cubes are ready, and you still have time to spare? Then prepare the vegetables, sausage, and stock and let sit in the refrigerator overnight. The next day, you’ll only need to add a few finishing touches before putting it all in the oven. And you’ll be grateful that you assembled most of the dish the day before.
Make it all ahead
If you want to cross something off your list before Thursday: This stuffing can be made entirely in advance. Don’t worry about drying the cornbread cubes overnight -- toast them in the oven instead. Then fully assemble the dish and refrigerate it overnight. About an hour before it’s time to eat, put it in the oven — and then go greet your guests.
LiveLoveLux Tip: Whether you need low heat for drying out breads or high heat for roasting, you will get even, consistent temperature when you bake with Electrolux ranges and wall ovens, thanks to convection technology.
Photo by James Ransom