Dressing and stuffing doesn't take much time to prepare -- unless it's the holidays and it seems even the quickest tasks take too long. That's when making side dishes that freeze well ahead of the big day and simply thawing and heating them the day of proves its value. If you want to cut down your holiday cooking time, or just want to have dressing on hand to eat as a meal side item, you can make it up to three months ahead and store it in the freezer.
Things You'll Need
Heavy-duty aluminum foil
Transfer uncooked dressing to a baking dish and wrap 2 layers of plastic wrap around it. Banquet wrapping, or wrapping a dish all the way around in plastic wrap, prevents as much air as possible from entering.
Cover the dish with 2 layers of heavy-duty aluminum foil in perpendicular directions, one crosswise and one lengthwise.
Mark the date on the aluminum foil and store it in the freezer up to 3 months for best quality.
Let the dressing to cool to room temperature.
Transfer the dressing to airtight freezer containers or cut the dressing into pieces and wrap each individually in plastic wrap.
Place the wrapped dressing pieces in freezer bags and mark the date on them. If using containers, mark the date on them, too.
Store cooked dressing in the freezer up to 1 month for best quality.
Thaw uncooked dressing in the refrigerator for 24 hours before cooking the let stand at room temperature one hour before baking.. Thaw cooked dressing in the refrigerator for 1 hour per pound.
Only reheat thawed dressing one time.