Make ahead Stuffing & Gravy question

12 years ago

I'm making stuffing for tomorrow and Friday (hosting 2 events). Should I cook them today and then reheat them for dinner? Or should I just assemble them today and cook them before serving?

Gravy - I'm smoking the turkey and I know there will be lots of juice once it has rested. Should I add that juice to my "make-ahead-gravy"? I worry that it will make every dish (stuffing & mashed potatoes) taste smoked too. I think it will be delicious, but thinking of the other guests - would you not do this?

Thanks!

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Comments (7)

chase_gw
12 years ago
I would not add the juice from a smoked bird to your gravy. I think that the smoked bird is smoke enough. Let the other dishes compliment it not mirror it.
triciae
12 years ago
I agree with chase (Sharon). The smoke flavor is very distinct & people either like it, or not. Most, if not all, will want gravy on T-Day so I'd make the gravy so that it appealed to everybody.

The last time we smoked a chicken, we made enchilladas with the leftovers. Bad decision. Smoke doesn't go with Mexican food either! :)

/tricia
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hawk307
12 years ago
Jeri:

I'm making my stuffing today and putting it in the Fridge.

Tommorrow morning I will take it out for a while before I stuff it in the Turkey.

I use a Chicken Flavored Soup base to flavor the Stuffing.
**************************

As for the Gravy, I agree with the others.

I have used Mc Cormicks Turkey Gravy before and liked it,
So did the Dinner Guests.

It comes in Packets.

Give it a taste test.

Good luck and have a Happy Thanksgiving.

LOU
JoanM
12 years ago
I would not add smoked juices to the gravy either. Not everyone likes too much of that flavor.

I just assemble my stuffing and then bake it the next day. I even tried the make-ahead mashed potatoes this year. Less mess and dishes on turkey day. Just remember to take the dishes out and try to bring them to room temp a few hours before they go in the oven or add cooking time to the recipe. It might be cold in the middle if you use the original cooking time. I have time change notes on all of my make-ahead recipes.
cynic
12 years ago
Depends if you want to cook what you like or cook for potential guests tastes. If you like it and they don't, they can always go down the street to Buddy Burger! Some people won't like smoked turkey. Personally hams and turkey are seldom smoky enough for my tastes but to me they're still good. I like them so smoky you feel like you had a menthol cigarette! LOL

But if you're not sure you'd like it, could make some each way. Or play it safe (and possibly boring) and go conventional.
jeri
Original Author
12 years ago
Thanks everyone!

I'll play it safe and keep the smoked juices out of the gravy. The way I see it - you can't please everyone no matter how hard you try - so I'm smoking the turkey for me, and I'll leave the gravy alone for everyone else. :-)

Re Stuffing: I'll assemble the stuffing but wait to bake it - and I'll make sure to bring it to room temp first! :-)
hawk307
12 years ago
Cynic:
That's not very nice. Some people are non smokers LOL!!!

Most people are boring and like the Traditional Stuffing,

with Celery, Onions, some Sausage and all the good spices.

I don't think I'm boring but I do not think I would like the Smoked Flavor in the Gravy.

BUT as you said everyone to their own taste.

Jeri:
I just finished making the Stuffing. IT's in the refrigerator, until morning.
Do you need a Traditional Stuffing Recipe ???

LOU

Make ahead Stuffing & Gravy question

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Make ahead Stuffing & Gravy question

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