Thanksgiving Dressing

4.41 from 5 votes

This Thanksgiving Dressing features hearty bread, fresh herbs, and buttery sautéed aromatics. Simple ingredients with big flavor—proof that less is more!

Prep Time20

Cook Time45

Total Time1 5

Course: Side Dish

Cuisine: American

Keyword: thanksgiving dressing

Servings: servings

Author: Chelsea Lords

Cost: $6.81

Equipment

9 x 13-inch baking pan
Sheet pan (15" x 10")
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 chopped 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

US - Metric

Instructions

Heat oven to 250°F. Grease a 9x13-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.

Notes

Note 1: I find the fresh poultry herb blend mix by other packaged fresh herbs in the refrigerated produce section of the grocery store. Fresh poultry blend typically includes sage, thyme, and rosemary. For this recipe, use 2 tbsp fresh sage, 1-1/2 tbsp fresh thyme, and 1 tbsp rosemary.

For make-ahead: To prepare ahead, dry out the bread and store in an airtight bag at room temp. Follow step #3, then store in the fridge. Continue with step #4 the next day, adding bake time if needed.

Storage: Best eaten fresh. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.

Nutrition