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This super easy Thanksgiving Dressing Recipe has been a family favorite year after year. Buttery sautéed onions, celery, and fresh herbs are tossed with crusty sourdough bread cubes and broth, then baked until golden. It’s the perfect balance of light and airy on top, with a rich and custardy center.
The best part? It tastes even better when it’s prepared ahead of time and can even be cooked in the slow cooker, which means less time in the kitchen and more time with family!
Table of Contents
If there’s one dish I look forward to most over the holidays, it’s this homemade Thanksgiving dressing, aka stuffing. Buttery, savory, and ridiculously flavorful, it’s a classic, no-frills recipe made with simple, wholesome ingredients. And honestly, that’s what makes it so perfect.
Technically, stuffing is cooked inside the turkey, while dressing is baked in a separate dish. They are virtually the same otherwise. My dad always stuffed our turkey growing up, but these days, I prefer to bake my dressing on the side. It tastes lighter, and the turkey cooks more evenly.
No matter what you call it, this easy Thanksgiving dressing is a must-have on any holiday table, right alongside creamy mashed potatoes, rich homemade gravy, and of course, the Thanksgiving turkey.
Ingredients
To make this Thanksgiving dressing, being by gathering the following ingredients:
- Bread, of course! So, the type of bread you choose has a direct impact on the flavor and texture of your dressing. For this recipe, I’ve chosen to use a loaf of sourdough bread because I love the subtle tang it offers. You can also use French bread, Italian bread, cornbread, or a combination. I do not recommend using sandwich bread like multi-grain, whole wheat, or white bread (like Wonder bread). These breads are more likely to get soggy.
- Butter: Absolutely essential, butter adds flavor and richness. You can use salted or unsalted butter, whichever you prefer.
- Aromatics (onion, celery, garlic): The classic trio for a savory, flavorful base.
- Fresh herbs (sage, thyme, rosemary, and parsley): Sage is the most important for that unmistakable Thanksgiving flavor and aroma. Thyme and rosemary help round out the blend.
- Eggs: Bind everything together, giving the interior a soft, custardy texture.
- Broth: Use chicken, veggie, or homemade turkey stock to moisten the bread.
How to Make Thanksgiving Dressing (Stuffing)
The texture of your Thanksgiving dressing is a BIG deal. Some recipes are light and crisp throughout, while others are dense or even soggy. This recipe is a perfect balance – golden and crisp on top with a soft, tender, and custardy center.
- To begin, prepare the bread. Two to three days before Thanksgiving, cut your bread loaf into ½ to ¾-inch cubes and spread them over a large baking sheet to dry out.
Tip: how to dry bread for stuffing
If your bread isn’t stale yet, that’s ok. Cut the loaf into ½ to ¾-inch cubes and spread them evenly over two baking sheets. Bake at 200°F for 1-2 hours, stirring ever 20-30 minute OR 300°F for 20-30 minutes. Stir occasionally and keep an eye on it to make sure it’s not browning. Note: If you dry fresh bread in the oven, you may need less broth.
- Cook the aromatics: In a large skillet over medium heat, melt the butter. Add the onion and celery and cook for 8-10 minutes, until softened. Stir in the garlic and cook for 30 seconds, then add the sage, thyme, rosemary, salt, and pepper. Continue cooking for 1 minute more, until fragrant.
- Mix the wet ingredients: In a medium bowl, whisk together the eggs and 2 cups of broth. For a softer, wetter texture, add up to 4 cups total (see Notes section).
- Combine everything: Add the dried bread cubes to a large mixing bowl. Pour in the egg mixture and sautéed aromatics, gently tossing until the bread is evenly moistened. Let sit for 5 to 10 minutes so the bread absorbs the liquid.
- Assemble and bake: Transfer to a greased 9×13-inch baking dish, cover with foil, and bake at 350°F for 20 minutes. Uncover and bake another 15 to 20 minutes until golden brown and set.
- Rest and serve: Remove from the oven and let your dressing rest for about 10 minutes. The top should be crisp and golden, and the center soft and custardy.
Make-Ahead and Slow Cooker Options
Aside from being delicious, the best part about homemade Thanksgiving dressing is its convenience and flexibility.
Make-Ahead Tips
You can prepare the entire dressing up to one day in advance. Assemble it as directed (through mixing all the ingredients) but don’t bake it yet. Cover tightly with foil and refrigerate overnight. About an hour before serving, bake it straight from the fridge, adding an extra 5-10 minutes to the covered baking time.
- Tip: If preparing your dressing ahead, add an extra ¼ to ½ cup of broth before refrigerating, since the bread absorbs more liquid as it sits. Before baking, check the mixture – if it looks dry, drizzle on a little more broth to keep it soft and custardy.
Slow Cooker Instructions
To save oven space, you can also cook this dressing in your slow cooker. Prepare the recipe as written through mixing, then transfer the mixture to a greased 6-quart slow cooker. Cook on LOW for 3½ to 4 hours or HIGH for 2 to 2½ hours, until the center reaches at least 160°F and is hot and set.
- Tip: If you’re planning to cook your dressing in a slow cooker, start with the lower end of the broth range (about 2 to 3 cups). Moisture in the dressing won’t evaporate as much as it does in the oven.
The Key to Perfect Dressing Texture
First and foremost, the perfect dressing texture comes down to personal preference. Some people love a firmer, more bread-forward dressing, while others prefer it extra moist and spoonable. I like mine somewhere in the middle.
What I always recommend is to start with less broth – it’s easier to add more than it is to take it out. The bread cubes should be evenly moistened, but not wet, and they should feel soft and spongy when squeezed. And remember, homemade dried bread cubes will need less broth (about 2½ to 3 cups), while store-bought cubes will need more (closer to 3½ to 4 cups).
Flavor Variations
This classic Thanksgiving dressing is wonderfully versatile. Keep it traditional or customize it with one or more of the following:
- Cornbread Dressing: Replace half of the sourdough with cornbread cubes for a touch of sweetness and a softer, more tender texture. For the full Southern-inspired recipe, try my Cornbread Dressing Recipe.
- Sausage Dressing: Brown ½ pound of Italian or breakfast sausage, drain any excess fat, and stir it into the bread mixture before baking.
- Mushroom Dressing: Add 10 ounces of sliced mushrooms (such as cremini or button) to the skillet with the onions and celery. Sauté until golden and tender for delicious earthy, umami-rich flavor.
- Apple & Cranberry Dressing: Stir in 1-2 cups of diced apples (such as Honeycrisp or Fuji) and ½ cup of dried cranberries at the same time as the herbs for a touch of sweetness.
Storage Tips
To Store: Allow your dressing to cool completely, then cover tightly or transfer to an airtight container. Refrigerate for up to 4 days.
To Freeze: Portion into freezer-safe containers or wrap tightly in foil and plastic wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Cover with foil and warm in a 350°F oven for 20-25 minutes, or until heated through. For smaller portions, microwave in 30-second intervals until warm.
More Holiday Side Dishes
If you make this Thanksgiving dressing recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Thanksgiving Dressing Recipe
Ingredients
- 1 pound day-old sourdough bread, cut into ½ to ¾-inch cubes (about 10-12 cups)
- 1 stick (½ cup) unsalted butter
- 1 medium yellow onion, finely chopped
- 4 ribs celery, finely chopped
- 3 cloves garlic , minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1-2 teaspoon finely chopped fresh sage
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 3 tablespoons chopped fresh parsley
- 2 large eggs
- 2-4 cups low-sodium chicken or vegetable broth, see notes
Instructions
- Prepare the Breadcrumbs: Cut the bread into ½ to ¾-inch cubes and spread them over 1 to 2 baking sheets. Allow them to dry out uncovered at room temperature for 2-3 days, or in the oven at 200°F for 1-2 hours, stirring ever 20-30 minutes, until dry but not browned. Let cool slightly before using.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Cook the Aromatics: In a large skillet over medium heat, melt the butter. Add the onion and celery and cook for 8-10 minutes, until softened, then stir in the garlic and cook for 30 seconds more.
- Season: Sprinkle the aromatics with 1-2 teaspoons of freshly minced sage, 1 teaspoon fresh thyme, and 1 teaspoon of fresh rosemary, then add 1 teaspoon salt and pepper. Cook for 1 minute.
- Mix the Liquid Ingredients: In a medium bowl, whisk together the eggs and 2 cups of broth until fully combined. For homemade dried bread cubes, start with 2-2½ cups broth. For store-bought stuffing cubes, start with 3 cups broth (see notes).
- Combine Everything: Place the dried bread cubes in a large bowl. Pour the egg mixture and sautéed aromatics over the bread and gently toss until evenly moistened. Let the mixture sit for 5 to 10 minutes so the bread absorbs the liquid. The cubes should feel hydrated and spongy, not mushy. Add additional broth ½ cup at a time as needed.
- Bake the Dressing: Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 20 minutes. Uncover and continue baking for 15 to 20 minutes more, until the top is golden brown and the center is hot and set (about 160°F internally).
- Rest and Serve: Let the dressing rest for 10 minutes before serving.
Notes
- Bread: For this recipe, you will need one large loaf of hearty, slightly dense white bread (about 1 pound, or 16-ounces) or between 12-16 slices of bread to make 12 cups. Remember to measure the bread after drying, since bread loses about 20% of its volume after drying.
- Broth: The total amount of broth you use to make this recipe depends on the type of bread crumbs you use and personal preference.
- If you’re using homemade dried bread cubes or day-old bread, start with 2 to 2½ cups of broth. They rehydrate more easily and can get soggy if over-soaked.
- If you’re using store-bought dressing cubes, start with 3 cups of broth. Store-bought cubes are denser and drier, so they’ll need more liquid to rehydrate.
- Optional additions: Add cooked sausage, mushrooms, dried cranberries, or diced apples.
- For a slightly sweeter flavor, try using a mix of half white bread cubes and half cornbread for Cornbread Dressing.
- Make-Ahead: The bread cubes can be dried and stored in a resealable bag at room temperature for up to 2 weeks. Assemble the dressing (through Step 6) up to 1 day ahead. Cover tightly and refrigerate. Bake straight from the fridge, adding 5–10 minutes to the covered baking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
