Thanksgiving Dressing Recipe
This buttery, herb-packed Thanksgiving dressing is made with sourdough bread cubes, sautéed onions and celery, and plenty of fresh herbs. Baked until golden and crisp on top with a soft, custardy center, it's the old-fashioned bread dressing everyone loves.
Servings: 10 servings
Calories: 235kcal
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
Calories: 235kcal | Carbohydrates: 26g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 549mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg
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