There is a window called "time as the control for public health", which means you can hold a food without refrigeration/heat for up to 4 hours and then it has to be dumped/tossed. That said I always make my stuffing/dressing in the morning and then bake later that day. Well, the bit that goes in the turkey goes in right away (turkey then oven) but the extra bits in the casserole goes in the fridge until the bird comes out to rest. So as long as you keep the stuffing/dressing below 40 degrees F then you're fine.
Originally Posted by BucknellAlum
I also prep the onions and celery the night before since the bird goes into the oven quite early and I'm dangerous with a knife before 9am!
Well-behaved women seldom make history!