Make Ahead Corn Stuffing Recipe

Introduction

This Make Ahead Corn Stuffing is a comforting and flavorful side dish perfect for holiday meals or family dinners. Combining sweet creamed corn with savory herbs and moist bread cubes, it’s easy to prepare in advance and bakes up beautifully every time.

Ingredients

• ¼ cup butter
• ½ cup diced onion
• ½ cup diced celery
• 1 (14.75 ounce) can creamed corn
• ½ cup turkey broth (or chicken broth)
• 1 ½ teaspoons poultry seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons dried parsley
• 6 cups dry bread cubes
• 3 eggs (beaten)
• ½ cup melted butter

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Melt ¼ cup butter in a pan over medium-low heat. Add diced onion and celery, cooking until softened but not browned.
3. Step 3: Stir in the creamed corn, broth, poultry seasoning, salt, black pepper, and dried parsley. Bring the mixture to a gentle boil, then remove from heat and let it cool slightly.
4. Step 4: Pour the corn and broth mixture over the dry bread cubes in a large bowl. Toss thoroughly to combine. Once cooled, stir in the beaten eggs until fully incorporated.
5. Step 5: Shape the stuffing mixture into balls using a large scoop or your hands and arrange them in a single layer on a baking pan. Drizzle with ½ cup melted butter.
6. Step 6: Cover the pan with foil and bake for about 25 minutes, or until the stuffing reaches an internal temperature of 160°F (71°C).
7. Step 7 (Make Ahead): To prepare ahead, cover the baking pan with foil and refrigerate overnight. Remove from fridge 15 minutes before baking and bake as directed.

Tips & Variations

• For extra richness, add cooked and crumbled sausage or crispy bacon to the stuffing mixture.
• Use a mix of white and whole wheat bread cubes for more texture and flavor.
• Fresh herbs like sage or thyme can replace poultry seasoning for a different herbal note.
• To keep the stuffing moist, consider drizzling a bit more melted butter halfway through baking if it looks dry.
• Use homemade turkey or chicken broth for deeper flavor when possible.

Storage

Store any leftover stuffing covered in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This stuffing also freezes well—wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before baking again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of creamed corn?

Yes, you can use fresh or frozen corn kernels, but you may want to add a little cream or milk to maintain the moisture and creamy texture creamed corn provides.

Is this stuffing safe to eat stuffed inside a turkey?

This recipe is best baked separately because it reaches the proper internal temperature more reliably outside the bird. If you choose to stuff the turkey, ensure the stuffing temperature reaches 165°F (74°C) to be safe.

Make Ahead Corn Stuffing Recipe

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4.4 from 149 reviews

This Make Ahead Corn Stuffing recipe combines the classic flavors of creamed corn, savory poultry seasoning, and tender bread cubes for a moist, flavorful side dish. Perfect for holiday meals or any occasion, this stuffing can be prepared in advance and baked fresh, ensuring convenience without sacrificing taste.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

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Vegetables and Dairy

• ¼ cup butter
• ½ cup diced onion
• ½ cup diced celery
• 1 (14.75 ounce) can creamed corn
• ½ cup turkey broth or chicken broth

Seasonings

• 1 ½ teaspoons poultry seasoning
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 2 teaspoons dried parsley flakes

Other Ingredients

• 6 cups dry bread cubes
• 3 eggs (beaten)
• ½ cup melted butter (for topping)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the stuffing.
2. Sauté Vegetables: In a pan over medium-low heat, melt ¼ cup butter and cook diced onion and celery until softened and fragrant, about 5 to 7 minutes.
3. Add Corn and Seasonings: Stir in the can of creamed corn, ½ cup broth, poultry seasoning, salt, black pepper, and dried parsley flakes. Heat the mixture to a gentle boil, then remove from heat and allow it to cool slightly to prevent cooking the eggs later.
4. Combine with Bread Cubes: Pour the warm broth and corn mixture over the 6 cups of dry bread cubes. Toss everything together until the bread is evenly coated. Let the mixture cool, then stir in the beaten eggs thoroughly.
5. Shape and Prepare for Baking: Using a large scoop or your hands, shape the mixture into balls and place them on a baking pan in a single layer. Drizzle ½ cup melted butter evenly over the top of the stuffing balls to enhance browning and flavor.
6. Bake: Cover the pan with foil and bake for about 25 minutes or until the internal temperature reaches 160°F (71°C) and the stuffing is heated through and set.
7. Make Ahead Instructions: For preparing in advance, after shaping the stuffing balls on the pan, cover tightly with foil and refrigerate overnight. When ready to bake, remove from the fridge 15 minutes prior, then bake as directed above.

Notes

• You can substitute chicken broth for turkey broth if preferred or to keep it more versatile.
• Make sure the bread cubes are dry or toasted for the best texture; fresh bread can result in soggy stuffing.
• Allow the mixture to cool before adding eggs to prevent them from scrambling.
• Covering with foil while baking keeps the stuffing moist, but you can remove the foil in the last 5 minutes for a crisper top if desired.
• This recipe serves well as a side for Thanksgiving, Christmas, or any festive meal.

Keywords: corn stuffing, make ahead stuffing, holiday stuffing, baked stuffing, poultry seasoning stuffing, creamed corn stuffing