Thanksgiving dressing made with thick sourdough, fresh herbs, and buttery sautéed veggies. Simple ingredients, big flavor!
As you plan your Thanksgiving menu, this simple dressing is a must! I love pairing it with Wild Rice Salad, Roasted Vegetables, and Au Gratin Potatoes!
Thanksgiving Dressing
Thanksgiving dressing (or stuffing if baked in the turkey) is a must for a holiday spread. There are so many ways to make it—stuffing the turkey, baking it in a dish, or adding eggs for a lighter texture. Some versions include ingredients like mushrooms and dried fruit, while others keep it simple.
My family’s recipe uses medium-firm bread, fresh herbs, and sourdough. It doesn’t need many ingredients, but the flavor is incredible. It’s always a hit with guests; I can’t show up to Thanksgiving without it!
Ingredients
- Butter: Makes the dressing rich and moist. Use unsalted to control saltiness.
- Bread: Use day-old bread, you want it dried out to prevent sogginess.
- Yellow onions: Cook until lightly browned for the best flavor.
- Celery: Slice thinly for even cooking and texture.
- Minced garlic: Add garlic at the end of sautéing veggies to prevent burning.
- Parsley: Choose flat-leaf for a stronger flavor than curly parsley.
- Fresh poultry herb mix: Look for a mix with sage, thyme, and rosemary.
- Fresh oregano: Fresh herbs taste better than dried; but in a pinch dried works.
- Chicken stock: Low-sodium helps control saltiness in Thanksgiving dressing.
- Eggs: Whisk eggs before adding to mix them evenly.
Thanksgiving Dressing Tips
- Use room-temp eggs—they mix in better and won’t start cooking too soon. Soak cold eggs in warm water for 10 minutes.
- Whisk eggs with chicken broth before adding to the dressing for even mixing.
- To save on fresh herbs, look for a fresh “poultry” herb mix around Thanksgiving; it usually includes rosemary, sage, and thyme.
- If you’d rather skip fresh oregano, use 1/4 teaspoon dried or leave it out.
How To Make Dressing For Thanksgiving
- Bake the bread. Cut a day-old loaf into pieces and bake until dry.
- Sauté veggies. While the bread dries, cook veggies in butter. Stir often, then add herbs.
- Toss with eggs and chicken stock. Mix the bread and veggies with chicken stock and eggs.
- Bake. Transfer to a pan and bake until golden and crispy on top.
Storage
Can You Make Ahead Of Time?
Yes! This Thanksgiving dressing is easy to make ahead. Simply dry out the bread and store it in an airtight bag at room temperature. Complete step #3, then transfer the mixture to an airtight container and refrigerate. The next day, continue with step #4, adding extra bake time if needed.
For storage, place the dressing in an airtight container or tightly cover the dish. Refrigerate for up to 4 days or freeze for up to 1 month.
More Thanksgiving Side Dishes
- Roasted Sweet Potatoes with the best seasoning blend
- Roasted Brussel Sprouts with breadcrumbs
- Green Bean Casserole from scratch
- Frog Eye Salad retro side or dessert “salad”
- Sweet Potato Casserole with marshmallows and pecans
Thanksgiving Dressing
Equipment
- Baking dish 9 x 13-inch
- Sheet pan
- Large pot
Ingredients
- Cooking spray
- 11 tablespoons unsalted butter
- 10 cups cubed day-old white bread (1-inch wide by 1/2-inch thick); good quality sourdough preferred
- 2 medium yellow onions finely diced, 2-1/2 cups
- 6-8 stalks celery thinly sliced, 1-1/3 cups
- 2 teaspoons minced garlic
- 1/2 cup finely diced flat-leaf parsley
- 1 package fresh poultry herb blend mix or see note 1 for specific herbs
- 1 teaspoon finely diced fresh oregano or 1/4 teaspoon dried
- Salt and pepper to taste
- 2-1/2 cups reduced-sodium chicken broth
- 2 large eggs
Instructions
- Heat oven to 250°F. Grease a 9×13-inch baking dish with cooking spray.
- Cut bread into 1-inch pieces and place in a single layer on an ungreased sheet pan. Bake for 45 minutes, stirring every 15 minutes, until completely dried out. Let cool, then increase oven temperature to 350°F.
- In a large pot over medium-high heat, melt butter. Add onions, celery, and garlic, stirring often, until tender and lightly browned, about 10–15 minutes. Add herbs, salt, and pepper (about 1 tsp each). Remove pot from heat and let cool until warm.
- In a separate bowl, whisk eggs, then whisk in chicken broth. Pour into the pot with veggies and herbs (make sure pot is warm, not hot, to avoid scrambling the eggs). Stir to combine. Add bread cubes, gently stirring until well coated.
- Gently transfer mixture to the prepared baking dish, pressing into an even layer. Bake at 350°F for 45–55 minutes, until browned and crisp on top. Serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chelsea, I made the dressing just as you said….did not cover it and it turned out beautifully! Very moist inside and that crunchy topping. Will use this as my go-to dressing! Thank you!
Yay!!! So thrilled to hear that 🙂 Thanks Betty!
Do you not cover the dressing when first put in oven? It won’t dry out? I’ve always made stuffing (inside the Turkey) and it’s always moist and succulent. I guess I’m just nervous it will not be as moist.
I don’t cover it! The top gets a bit crispy which we all love, but the dressing never dries out 🙂 If you want an extra moist dressing, you can cover it 🙂
I will make this in my crockpot (makes the entire house smell like Thanksgiving) & one less thing I have to put in the oven…
Sounds great! You could even put your crockpot in the oven (if it’s oven safe) and broil it at the end for a crispier top! Enjoy 🙂
hey girl- this looks so yummy!