If not now when? I need to travel and must do this early. Are there any other dishes you make that I could freeze ? Please post the recipes. Thank you so much.
I've frozen dressing many times. I usually pour some chicken or turkey broth over the top of it when I get ready to reheat it in the oven just to make it plenty moist when it's heated through. I usually thaw it in the refrigerator for 24 hours or so before reheating.
I too have frozen dressing that has alredy been cooked. I've even frozen oyster stuffing this way. But I have never tried to freez any that wasn't first cooked.Just add a little chicken broth to moisten when reheating it. I've also frozen the leftover mashed potatoes & sweet potatoes, just thaw in fridge and add a litte milk and heat in the wave. Good luck & I hope this helps! Sharon
Just got back to this post. Thank you. It helps a lot.
I freeze dressing cooked and uncooked. works well either way. If i'm making it to take for Thanksgiving for Christmas dinner, I freeze it uncooked, take it out the morning of the dinner and after it thaws a little bake it so it's fresh for the meal. I do make sure the dressing is pretty "soupy" so it won't be dry. And if I think it might be dry, I add a little more broth. I also make "make ahead turkey gravy" (recipe below) and make ahead mashed potatoes.
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Turkey and BEEF Gravy
to 3 months in advance and freeze in an airtight container. Thaw 2 days in
refrigerator. Reheat in saucepan, whisking often.
wings (about 3 lbs)
onions, peeled and quartered
stick butter or margarine
pepperHeat oven to 400 deg. Farenheit. Have ready a large roasting pan.
wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours
until wings are browned.
and onions in a 5-to-6 qt. pot. Add water to roasting pan and stir to scrape up
any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2
cups), carrot and thyme. Bring to a boil; reduce heat and simmer, uncovered, 1
wings to cutting board. When cool, pull off skin and meat. Discard skin; save
meat for another use.
broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as
possible. Discard vegetables; skim fat off broth, and discard. (If time
permits, refrigerated broth overnight to make fat-skimming easier.)
flour into remaining 2 cups broth until blended and smooth.
broth in pot to a gentle boil. Whisk in broth-flavored mixture and boil 3 to 4
minutes to thicken gravy and remove floury taste.
Stir in butter and pepper. Serve or pour into
containers; refrigerate up to 1 week or freeze up to 6 months.
supposed to make 8 cups of gravy. It made 7 cups for me. I refrigerated it
overnight and the whole thing turned to gelatin. It was so easy to scrape the
fat off the top. My tip for straining the broth: I have a big colander with
small holes, and a bowl that is bigger than the colander. I put the colander in
the bowl and just poured everything in the colander. The broth strained right
into the bowl and the vegetables stayed behind. It was easy and no mess. Any
little bits of vegetable sank to the bottom. When I emptied the both
"gel" into a saucepan, I just had to scrape the bits of vegetable off
This recipe make really good gravy but next
time I will probably use less pepper.
BE DONE WITH BEEF BROTH AND SHORT RIBS USING SAME RECIPE.
Did you know that this
same recipe will also work for make ahead roast beef gravy?
I like to use short ribs and beef broth and
follow the rest of the recipe
. Its so handy to have
it frozen in pint size containers for future use.
Any beef will work but the
beef with the bones makes a much richer and tastier gravy.
Below is the recipe for the make ahead mashed potatoes. But they are not frozen.
Mashed Potatoes with Cream Cheese and Sour Cream
one of those recipes where I wonder if the crockpot is really necessary, or is
it just being used to keep the potatoes warm. You have to use the stove to boil
the potatoes, and then you smash them with the cream cheese and the sour cream.
you could argue that the crockpot isn't necessary, but I used it. Because it
makes me happy, and that's what I do.
potatoes are too good to not share, and I'll let you be the judge about whether
or not the crockpot is a necessary tool.
pounds of red potatoes
of cream cheese, room temperature (8 oz. I used light)
sour cream (I used light)
chicken bouillon cube
of water, reserved from boiling the potatoes
peel the potatoes, leaving the skin on some if desired. Cut in quarters to
quicken boiling time. Put the pieces into a large pot and cover completely with
potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until
potatoes are fork-tender.
1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain
the potatoes, and return to pot.
cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour
in the water with the bouillon cube, also. Add the parsley and garlic powder.
a potato masher. If you don't have a masher, the way that I seem to not, you
can use a wire wisk. It'll work just fine.
smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart
crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm
indefinitely. After two hours on high, my potatoes got a bit crusty on the top
I gave a
quart to our friends, and they loved them.
Hi Deonia, I wasn't looking for any information on freezing stuffing, but I am so glad your posted the information. This will help me in the future. And the potatoes look awsome. I will give them a try ( along with the gravy ) This is going to make Christmas dinner so much easier on me. I use to be able to do it all in two days, but I just can't stand in the kitchen for that long anymore. So now I will start way early. Thank You! Sharon
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