Lou, if you'd like to freeze your stuffing, you might consider adding some additional chicken or vegetable stock to the mixture once it thaws before baking or re-heating to prevent the top from being too dry. You might also want to cover it with foil while it bakes to help lock in moisture. One option that we like instead of freezing the entire dish is making the bread for your stuffing and freezing just the cubes. This will give you a major jump start without risking the entire dish coming out dry. Good luck! Kye@KAF

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