You haven't said whether you are going to cook the stuffing inside the bird or out, but it's fine to make almost any stuffing a few hours before you'll need it. The important thing is to keep it properly chilled so that bacteria won't have a chance to grow in it. This is especially important if you are using a recipe that includes eggs or seafood (like oysters). Prepare the stuffing and chill it quickly by spreading it thinly on a baking sheet, then cover and refrigerate. Don't put warm stuffing in a deep bowl and directly into the refrigerator.
I don't think you need to hold off on the liquids. Just make the stuffing as you normally would.
I always make my corn-bread-chestnut-and-sausage stuffing the day before Thanksgiving because, with our large gatherings, there simply isn't time to make it on Thanksgiving Day. After it's chilled on a large baking sheet, I transfer it to plastic ziplock bags and refrigerate.
