Can I make bread stuffing now, put it in the pan............?!
and then refrigerate it until I'm ready to bake it tonight!? Will it's consistency change or will it get dry!?Www@FoodAQ@Com
Answers:
Make your stuffing, put it in a Pam-sprayed pan and then seal the top with aluminum foil!. Put a large plastic bag (like the grocery store size) around it and stick it in the refrigerator!. Pull it out and check the consistency of the stuffing!. If it looks and feels just fine, bake it as is!. If you think it looks a little dried out (which it should not) you could mist it with either water or broth!. The bread has absorbed the liquid from your recipe!. If you cover it tightly and then surround it with the bag, the water will not evaporate out of your product!. I do NOT like soggy stuffing!. If this is a recipe you always use, adding more liquid in the end will change the texture of your product!. You be the judge,but I do not think you will need extra liquid!. I would let the stuffing sit out on the counter (yes, I really did say that!) for about a half an hour!. Then the product you put into the oven will not be so cold and take longer to bake and potentially dry out!. That short amount of time is not going to cause you to get sick!. And you will also be heating it past 140 degrees!. Good luck and enjoy your moist, but not soggy stuffing!. :)Www@FoodAQ@Com
yes, in fact, if it is preped a little before hand, it actually taste better!.
You should add about an extra 1/2 cup of broth to it though, cover it tightly and refrigerate!.Www@FoodAQ@Com
You should add about an extra 1/2 cup of broth to it though, cover it tightly and refrigerate!.Www@FoodAQ@Com
It will be fine!. I always do that when making dressing for the holidays!. That way all I have to do is bake it!.Www@FoodAQ@Com
It will be perfectly fine!. You can even make it a little dryer than normally and then when you go to cook it add a little bit of stock!. Www@FoodAQ@Com
No problem!.Www@FoodAQ@Com
it will be fine!. Www@FoodAQ@Com