Yes, you can absolutely prep stuffing the day before, but it’s safest to either fully cook it and then reheat, or keep the “wet” and “dry” parts separate until baking.

Safest ways to prep

• Fully assemble and bake the stuffing the day before, let it cool, cover tightly, refrigerate, then reheat covered at about 350°F until hot in the center before serving.

• Or, prep ahead by drying/cubing the bread and cooking the vegetables/sausage in advance, store each part in the fridge, then add broth/eggs and bake fresh on the day you serve.

Food safety tips

• Avoid refrigerating raw, fully mixed stuffing (especially if it has eggs and broth); food-safety guidance warns that uncooked, dense mixtures can let bacteria grow.

• Let cooked stuffing cool to room temperature before refrigerating, store in a shallow dish or tightly covered, and use within 3–4 days.