DIdn't have "luck" with a specifically Make-Ahead stuffing recipe (even though it was from Cooks Illustrated). In the past have had a LOT of success with this recipe for stuffing:
which is a standard recipe, not a make-ahead.
Think it would be OK to make this stuffing through half of #4, i.e. add assembled ingredients to baking dish, but then to refrigerate it overnight and bake it the next day?
It would be a hit on any Thanksgiving table, if it could just be made-ahead!
(Takes a lot of time to prep the herbs...)