I am going to make Corn Bread Dressing with Pecans and Bacon, posted here:
I have to work on Thanksgiving Day, so my meal will be in the evening. Therefore, I am trying to do as much as possible ahead of time. How far ahead could I go with this, and avoid soggy dressing? Chould I add the sauteed veggies and bacon to the bread (step 7) on Wed night, then stop before adding liquid, adding it the next day and finishing? Or maybe cook all the way thru on Wed night and then re-heat? Could it be cooked completely on the weekend and frozen, and then re-heated?
MIL usually makes the dressing, but I won't be seeing her this year, so this is new to me :-) Thanks!