and then refrigerate it until I'm ready to bake it tonight? Will it's consistency change or will it get dry?
Make your stuffing, put it in a Pam-sprayed pan and then seal the top with aluminum foilPut a large plastic bag (like the grocery store size) around it and stick it in the refrigeratorPull it out and check the consistency of the stuffingIf it looks and feels just fine, bake it as isIf you think it looks a little dried out (which it should not) you could mist it with either water or brothThe bread has absorbed the liquid from your recipeIf you cover it tightly and then surround it with the bag, the water will not evaporate out of your productI do NOT like soggy stuffingIf this is a recipe you always use, adding more liquid in the end will change the texture of your productYou be the judge,but I do not think you will need extra liquidI would let the stuffing sit out on the counter (yes, I really did say that!) for about a half an hourThen the product you put into the oven will not be so cold and take longer to bake and potentially dry outThat short amount of time is not going to cause you to get sickAnd you will also be heating it past 140 degreesGood luck and enjoy your moist, but not soggy stuffing:)
Anything below 95 degrees it where hypothermia kick in so you must be lying or mistaken 87.26 is deathA hypothroid will cause low body temp like 96 degress at all times makes you feel weak tired but that low would be death.
