Yes, this can be made ahead up to the point of baking or after baking. Follow the recipe through the last step of putting it in the baking dish (or through completely baking it), then let the dressing come to room temperature. Wrap it tightly in plastic wrap and refrigerate. When you are ready, remove it from the fridge, let it get to room temperature and bake it as directed. For fully baked Dressing, reheat it in a 350 degrees Fahrenheit oven until warmed through (about 20 minutes to an internal temperature of 160 degrees. You can also freeze it in the same manner. Room temperature, wrap it airtight and freeze it for up to 30 days. I have used a vacuum sealer on the entire full baking dish and placed it in the freezer. Defrost it in the fridge overnight, then bake it as directed above.