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Thanksgiving Dressing

A cozy and buttery Thanksgiving dressing made with day-old bread, aromatics, and fresh herbs, perfect for the holiday table.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish, Thanksgiving
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 cups Day old bread, cut into cubes A mix of French, sourdough, or even sandwich bread works. Dry bread soaks up flavor better.
  • 1 cup Butter Gives a rich, golden flavor.
  • 1 large Onion, finely chopped The backbone aromatic.
  • 4 stalks Celery, finely chopped The backbone aromatic.
  • 3-4 cloves Garlic, minced Adds flavor.
  • 1/4 cup Fresh herbs (parsley, sage, rosemary, thyme) Dried herbs can be used in a pinch.
  • 2 large Eggs, lightly beaten Helps the dressing set.
  • 3-4 cups Chicken or vegetable broth, warmed For moistness.
  • to taste Salt and pepper Season generously.
Optional Add-ins
  • 1 cup Cooked sausage Boosts flavor.
  • 1 cup Sautéed mushrooms Adds depth.
  • 1 cup Chopped apples Adds subtle sweetness.
  • 1/2 cup Toasted pecans Adds crunch.

Method
 

Preparation
  1. Spread bread cubes on two baking sheets and toast at 300 degrees F for 15 to 20 minutes until dry but not deeply browned. Cool slightly and transfer to a large bowl.
  2. Melt butter in a large skillet over medium heat. Add onion and celery with a pinch of salt. Cook until soft and translucent, about 10 minutes. Stir in garlic and herbs for 1 minute until fragrant.
  3. Pour the buttery veggie mix over the bread. Toss gently to coat every piece.
  4. Whisk warm broth with the eggs in a separate bowl. Pour slowly over the bread, tossing as you go until evenly moist, adding more broth as needed.
  5. Taste a cube and adjust salt and pepper to your liking.
  6. Transfer the mixture to a buttered 9 by 13 inch casserole dish. Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and bake for an additional 20 to 25 minutes until the top is golden with crispy edges.
  7. Let it sit for 10 minutes to set and slice cleanly.

Notes

Assemble the dressing a day ahead, refrigerate, then let sit at room temp before baking. Use vegetable broth and olive oil for a dairy-free version. Make sure to let leftovers cool and store properly.