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  1. This sounds really delicious! I’m also imagining using coconut oil instead of butter and maybe adding a little coconut… Will have to try this soon!

  2. Wow this sounds so good! I’ve never seen something like this. I don’t celebrate Easter, but this seems like a fun springtime dish. I definitely want to try it soon, and will also try coconut oil!

  3. This looks really good. I am the only one who would eat it though. This would be great with leftover ham baked in it. I am going to make it. Thank you.

    1. It’s up to you. If it works with your schedule and you’re hosting, I would say to store and bake it when you’re ready. If you’re taking it somewhere, I would recommend baking it and reheating when you arrive. It will not get dried out or gross if you reheat it, but you could shave about 10 minutes off the original bake time if you’re worried about it.

  4. Can you bake the night before? Then refrigerate overnight and reheat? I’m thinking you would reheat with foil on it to keep it from drying out too much and for heating from the fridge-cold temperature? Maybe take the foil off for just the last 5-10 minutes to let the top crunch up a bit?

    1. I’m sorry I didn’t get back to you over the holidays. I was spending time with my family. I hope everything turned out right. I do usually bake the day before, and reheat with foil the next day. But, you can also get it all set to go and just bake it the day of if you have the oven space! Happy Holidays!

      1. Hello, I just mixed mine in a standing mixer and it came out with bits of something not quite mixed. Will it still be okay as it cooks

  5. I often feel sugar-out with all of the Easter treats and candies, so I like that you made this more bready rather than sweet. Excited to try!

    1. You don’t have to toast the bread ahead of time, but if you prefer your stuffing to be sturdier, you can definitely dry out the bread. I’ve done both and enjoy it both ways.

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