Old Fashioned Thanksgiving Dressing

This old fashioned Thanksgiving dressing recipe is inspired by the dish that's been cherished in my family for generations! In keeping with the traditional holiday cooking style, it features simple ingredients like butter and fresh herbs that truly make it shine. Growing up, this homemade dressing was always my favorite Thanksgiving dish!

Years later, I'm now the hostess for Thanksgiving. I've gradually made the family's traditional recipe my own, while remaining true to it's old fashioned roots. With a few simple changes - like extra butter for richness and bone broth for more depth of flavor - it has all the classic taste you love, with a modern touch!

This dressing pairs well with my Kitchenaid mashed potatoes, 6 cheese mac and cheese, and cranberry sauce with dried cranberries. If you're looking for a quick holiday appetizer, check out my air fryer roasted peanuts, burrata bruschetta, and burrata caprese. For a festive dessert, you'll love this pumpkin custard pie, pumpkin tiramisu, pumpkin panna cotta, or pumpkin biscotti!

Ingredients

Ingredient Notes

• Bread cubes: I recommend toasting your own bread cubes for the best flavor. This may also help to avoid unwanted preservatives found in packaged bread cubes. I always use homemade bread because it gives the dressing an unbelievable flavor and texture. If you would like to make your own bread from scratch, I have an easy recipe that guides you on how to make bread cubes for stuffing with a simple, 5 ingredient bread! If you prefer to use store bought, you can use that same recipe to slice the bread and toast it to perfection. Sourdough, French bread, or Italian baguettes are also great options since they soak up the butter without getting soggy.
• Parsley, rosemary, and sage: I highly recommend using fresh herbs. They enhance the butter and are more flavorful than dried herbs. They will have your kitchen smelling amazing too!
• Unsalted butter: I prefer to use grass-fed since it has a richer flavor that pairs well with the fresh herbs. Grass-fed butter may have higher levels of omega 3 fatty acids, antioxidants, and vitamins that may support heart health.
• Chicken bone broth: this adds a more complex and savory flavor. Bone broth differs from chicken stock and standard broth in both the flavors and nutrients. It's made from simmering bones an extended time, which creates the amazing, rich flavor it's known for. Bone broth can also contain vitamins, minerals, and protein that may help to fight inflammation among other health benefits.

See recipe card for quantities.

Substitutions and Variations

• Use dried herbs instead: you can substitute the fresh herbs with dried. Use one teaspoon of dried herbs for every tablespoon of fresh herbs. You can also add more herbs if preferred. Thyme would be a great option.
• Use regular broth or stock: instead of bone broth, you can substitute with the same amount of chicken broth, stock, or vegetable broth. Since they have less concentrated flavors, you may need to add more salt and other seasonings to taste.

Instructions

Step 1: Preheat the oven to 350°F (177°C). Lightly butter a 9x13-inch baking dish.

Step 2: Melt the butter in a large sauté pan or skillet over medium heat. Add the onion, celery, garlic, salt, and pepper, stirring frequently. Cook until the onions and celery soften, about 10 minutes. Then add the parsley, sage, and rosemary. Cook for another 2 minutes. Then add the 1 cup of bone broth, stirring until combined.

Step 3: Add the bread cubes to a large mixing bowl. Pour the herb butter sauce over the bread cubes. Mix together until evenly coated.

Step 4: Add the eggs and remaining 1.5 cups of bone broth to a small bowl. Whisk together until combined.

Step 5: Pour the egg and bone broth mixture over the bread cubes. Mix together until evenly coated. Then transfer the bread cube mixture to the prepared baking dish.

Step 6: Bake covered for 30 minutes. Then stir the dressing and bake uncovered for another 15 to 20 minutes, or until the liquids are absorbed and the dressing is a light golden color. When done, the internal temperature should be 165°F (74°C). If the top of the dressing is becoming too dark towards the end of baking, you can tent the dish with foil or stir the dressing again.

Storage, Reheating, and Make Ahead

• Storage: leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
• Reheating: thaw frozen leftovers in the refrigerator overnight before reheating. You can splash a bit of bone broth over the top to keep it moist as it reheats. For a large amount of leftovers, I prefer to reheat it covered in a 350°F (177°C) oven for about 30 minutes, until the internal temperature is 165°F (74°C). For smaller amounts, you can microwave them in a covered, microwave-safe bowl in 60-second increments until it reaches temperature throughout.
• Make ahead: you can make this recipe a day ahead. Make as directed, including baking. Allow to cool, then cover and store in the refrigerator. Remove the dish from the refrigerator 30 minutes before reheating to let it to come up to room temperature. Then follow the oven reheating instructions above.

For more information on how to handle leftovers safely, see this USDA Leftovers and Food Safety guide.

FAQ

Related

This recipe shows you how to make the perfect amount of dried bread cubes for this dressing:

Pairing

These are my favorite dishes to serve with dressing: