I want to make my cornbread dressing ahead of time, as well as a couple of casseroles. That means I would make them tonight and put them in the fridge until tomorrow. My question is, since they will be cold from the fridge, will I need to cook them a little longer in order to heat them through and/or cook them properly? And, if so, how much longer.
Let's say the stuffing recipe says to cook at 350 for 35 minutes, would that still be enough time and temp to heat it coming cold from the fridge, and if not, how much longer?
I have made 10 Thanksgivings (at least) but never done ahead and I'm tired of being exhausted on Thanksgiving, so any help would be greatly appreciated!!
Thanks,
L.
Christy Lee, I swear you have all the cooking answers, which is awesome!! Of course, I was making it harder than it really needed to be!
Agree!! I've got hashbrown casserole, broccoli casserole, and macaroni and cheese (homemade) in the garage refrigerator now.
Tonight hubby will make his conbread dressing, and tomorrow we'll start rotating them through the oven about noon.
We eat at 4, but my parents bring things that need to warm up too. So we will cook them, and then rewarm them just before eating by swtiching them in and out,
Happy cooking!!
Here's what I do: Make as much as you can ahead of time. Then, about an hour before you're going to cook those casseroles, bring them out of the fridge and set them on the counter. Let them come to room temperature and cook as directed.
Best of luck!
I take everything out about an hour before it needs to be baked. Then shove it in one or two things at a time! (And I always bake the things that will need to rest first, then it will all be ready at the same time). Have fun!
Ditto Christy Lee - but take the Turkey out 2 hours ahead of roasting to bring to room temp.
Wait to do the stuffing. Especially if you're stuffing the bird with it. You're supposed to wait to prep the stuffing and stuff the bird until you're ready to put it into the oven to avoid food poisoning.
With the casseroles, I would just add maybe ten more minutes to the cook time, but keep an eye on them once you pass the normal cook time and see how they're faring. Don't fuss with the temperature on the oven.
L.:
This is sooo not a stupid question!!!
What I do is make as much as I can ahead of time (mashed potatoes, candied yams, stuffing, casserole, etc.) so the oven is freed up for the turkey tomorrow (I miss my double oven!!!)
I take them out in the AM and bring them to room temp and then put them in the oven after the turkey is done - since you have to wait about 15 minutes to cut the turkey - then everything will be done at the same time...at least that's the way it works for me!!
HAPPY THANKSGIVING!!
Let everything come to room temperature first.
the best thing to do is to not defrost the turkey the day before, wait until you are ready to start cooking the guy, then defrost him, pull out all the gibblets, and other stuff, then baste that bad boy, pre heat the oven, and pray that your family doesnt suddenly decide to forgo turkey. if you fix the stuffing the night before, add an extra half cup of liquid to the stuffing before you cook it, the same thing with the mashed potatoes, you will probably need to add about five to ten minutes to the cook time for the stuffing.
K. h.
