I would cook it first. A really big consideration with stuffing is moisture control, and cooking steams out a lot of excess moisture. Cooked stuffing freezes well. The veg won't stay crunchy, but generally people want the veg in stuffing to be soft anyway.

Another consideration is the sausage. It must be cooked first for food safety, and even cooking it the next day is a bit of a risk, if it was raw or partly cooked. If it was fully cooked before you put it in the stuffing, it's fine. Otherwise, make sure you get the stuffing good and hot all the way through, to the temperature they suggest for eating.

It's okay, actually preferable, to make it on the dry side, but not bone dry. When you thaw and reheat it, add some stock to moisten it.

Good luck!

Thanks for the input. The sausage (and veg) were all sauteed before going in.

I would not make uncooked dressing/stuffing.....so, no

I've frozen it both before and after cooking with equally good results. Yes, the sausage was fully cooked. Put it in a shallow container to speed up freezing. You can bake it from the frozen state or thaw in the fridge first. I think you want it to be around 160-165 degrees in the center, but you might want to double check that.

With everything already cooked/sauteed, there's no reason not to freeze it as is, I agree. No raw eggs in it, right? If you can vacuum seal or use a freezer bag and a straw to suck out most of the air, it'll have less water migration (ice crystals), but stuffing freezes pretty well just in a container.

I agree.....freeze it cooked or uncooked.....and what does raw eggs have to do with freezing it? Just be sure to cook it before you eat it....not just warm ....but actually cook it as you would when making the first half to at least 160 degrees.....i
If, for example, you froze cookie dough, wouldnt you cook it before eating? And that has raw egg.....and no problems.

Because when the other bits are cooked people forget the raw eggs and don't heat them properly.

I don't freeze raw cookie dough, but a heck of a lot of people eat raw cookie dough, so much so that they sell cookie dough labelled for eating raw. Presumably there are no eggs or it's pasteurized.

I would think you could cook that stuffing, and then cut into wedges and freeze in a pair of zip freezer bags [I like to double bag stuff as I don't have one of those sealer machines]. Takes up less freezer space than a pan of uncooked.

I freeze all the time. Always make way too much and freeze the recipe we all know via saute veg, pan seared lamb sausage, torn boule, wild rice cooked...yada yada....raw egg tossed in. No issues as re-heating next day or from frozen cooks the egg. No issues. No need to over-think the process.

I don't put meat in my stuffing/dressing. I have a bag in the freezer now with uncooked bread cubes, onions, celery, rice and seasonings (I always put cooked rice in my dressing). It's handy to have in stuffed pork chops or a chicken.