Old Fashioned Thanksgiving Dressing

This old fashioned Thanksgiving dressing is made with toasted bread cubes tossed in a fresh herb-butter sauce and savory bone broth. Baked until golden on top and fluffy inside, it's a traditional family stuffing recipe that's easy to make ahead for your holiday dinner!

Old fashioned Thanksgiving dressing has been a tradition in my family for generations! Growing up, it was always my favorite dish on the Thanksgiving table. I have so many wonderful memories of making and enjoying it with my family.

Now that I host Thanksgiving, I've gradually made our family recipe my own while staying true to its old fashioned roots. I've added extra butter for richness and swapped regular chicken broth for bone broth to deepen the flavor. I even make my own dried bread cubes for stuffing! This updated recipe has my family's seal of approval, so you can make it with confidence and start a Thanksgiving tradition of your own!

For more Thanksgiving recipes you'll love, try my cranberry sauce with dried cranberries, creamy stand mixer mashed potatoes, and pumpkin custard pie.

Recipe at a Glance: Old Fashioned Thanksgiving Dressing

⏱️ Total Time: 1 hour 15 minutes (15 min prep; 1 hr cooking)
🍽️ Servings: 10
🧑‍🍳 Method: stovetop preparation, then oven-baked in a 9x13-inch dish
🥄 Special Technique: tossing the bread cubes in a fresh herb-butter sauce for maximum flavor in every bite
🥣 Key Ingredients: bread cubes, butter, fresh herbs, chicken bone broth, eggs

Why You'll Love This Recipe

Rich, buttery flavor: coating the bread cubes in a fresh herb-butter sauce gives every bite plenty of classic flavor, while bone broth adds savory depth.
Golden, fluffy, and never dry: the right amount of bone broth keeps the dressing tender and fluffy inside, while baking creates a lightly crisp, golden top
Simple, traditional ingredients: easy to make from scratch with everyday ingredients like bread, butter, and fresh herbs, with no packaged stuffing mix needed!
A family favorite for generations: this traditional dressing has stood the test of time, earning its place on our Thanksgiving table year after year.
Easy to make ahead: prepare it in advance for one less dish to worry about on Thanksgiving.

Jump to:

Recipe at a Glance: Old Fashioned Thanksgiving Dressing
Why You'll Love This Recipe
Ingredients
Substitutions and Variations
How to Make Old Fashioned Thanksgiving Dressing
Storage, Reheating, and Make Ahead
Expert Tips
FAQs for Old Fashioned Thanksgiving Dressing
Serving Suggestions
Complete Your Thanksgiving Menu
Recipe
Reviews

Ingredients

Old fashioned Thanksgiving dressing is made with simple, high-quality ingredients, so choosing the best ones makes all the difference. The ingredient notes below include my recommendations and helpful tips.

Ingredient Notes

Dried bread cubes: I prefer making my own dried bread cubes using my easy 5-ingredient bread for the best flavor and texture. My bread cubes for stuffing guide includes the bread recipe and instructions for drying homemade or store-bought bread, yielding the amount needed for this dressing. If using a different bread, choose one that holds its shape without getting soggy, such as sourdough, French bread, or Italian baguettes. Weigh the dried cubes for the most consistent results, since cup measurements vary with bread type and cube size.
Parsley, rosemary, and sage: I highly recommend using fresh herbs. They infuse the butter with flavor and make your kitchen smell amazing! If you have extra rosemary or parsley, use them to make my pasta e fagioli soup or crispy pangrattato.
Unsalted butter: I tested this recipe with both regular and grass-fed butter and preferred the richer flavor of grass-fed. Since butter is the foundation of the fresh herb sauce, choosing a high-quality one makes a difference in the finished dressing.
Chicken bone broth: I've tested this dressing with both regular chicken broth and bone broth, and I prefer the deeper more savory flavor of bone broth. It's one of my favorite ingredients for building complex flavor, like in my minestrone soup with chicken and chicken limone.
Eggs: the eggs help bind the bread cubes together while keeping the stuffing tender and fluffy. I prefer pasture-raised eggs for their rich flavor. If you have any leftover, you'll love them in my chocolate budino recipe and almond Italian cake.

See recipe card for quantities.

Substitutions and Variations

Use dried herbs instead: fresh herbs give the butter sauce its wonderful aroma, but you can use dried herbs if needed. Substitute 1 teaspoon of dried herbs for every tablespoon of fresh. You can also add thyme for a pop of brightness.
Use regular broth or stock: if you don't have bone broth on hand, you can substitute an equal amount of chicken or vegetable broth. Taste and adjust the seasoning as needed, since the flavor and salt content can vary.

How to Make Old Fashioned Thanksgiving Dressing

A baking dish is lightly greased with butter.

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

A saute pan with an herb butter sauce for the dressing.

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. Add the parsley, sage, and rosemary. Cook for another 2 minutes. Pour in 1 cup of bone broth, stirring until combined.

Bread cubes and an herb butter sauce are mixed together in a bowl.

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

Eggs and bone broth whisked together in a bowl.

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

Eggs and bone broth mixture is added to the bread cubes in a baking dish.

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

Baked dressing that is golden brown with the liquids well absorbed.

Step 6: Bake covered for 30 minutes. Stir the dressing and bake uncovered for another 15 to 20 minutes, or until the liquid is absorbed and the dressing is lightly golden on top. When done, the internal temperature should be 165°F (74°C). If the top starts getting too dark toward the end of baking, tent the dish with foil or stir the dressing again. Serve and enjoy!

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 1 month.
Reheating: add a splash of bone broth if needed to prevent the dressing from drying out. Regardless of the method, reheat leftovers to an internal temperature of 165°F (74°C).
- Oven: for larger portions, I prefer to reheat covered in a 350°F (177°C) oven for about 30 minutes.
- Microwave: for smaller portions, reheat in a covered, microwave-safe bowl in 60-second increments, stirring between intervals.
Make ahead: you can make this recipe a day ahead. Prepare and bake as directed. Let cool, then cover and refrigerate within 2 hours of cooking. When ready to serve, follow the oven reheating instructions above.

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

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Expert Tips

Use dried bread cubes (not fresh bread): make sure your bread cubes are thoroughly dried before starting. Weigh out 12 to 17 ounces of dried cubes, as specified in the recipe. If you're starting with fresh bread, check out my how to dry bread cubes for stuffing guide , which makes the perfect amount for this recipe.
Coat the bread cubes evenly: toss the dried bread cubes thoroughly with the herb-butter sauce before adding the egg and bone broth mixture. This helps distribute the butter, vegetables, and fresh herbs throughout the dressing.
Adjust the baking time as needed: I've tested this recipe many times with different amounts and types of dried bread, and the baking time can vary depending on the bread, cube size, and how thoroughly the cubes are dried. If the dressing needs more time, continue baking uncovered for a few more minutes until the liquid is absorbed and the top is lightly golden.

FAQs for Old Fashioned Thanksgiving Dressing

What is Thanksgiving dressing made of?

Thanksgiving dressing is traditionally made with dried bread cubes, butter, vegetables, herbs, broth, and eggs. My family recipe uses fresh herbs and chicken bone broth for a rich, savory flavor, then bakes until golden on top and fluffy inside.

What is the difference between stuffing and old fashioned Thanksgiving dressing?

Traditionally, stuffing is cooked inside a turkey, while old fashioned Thanksgiving dressing is baked separately in a dish. However, the terms are often used interchangeably, and which name people prefer can vary by region. My Thanksgiving dressing is baked in a 9x13-inch dish rather than inside the turkey.

Why is my Thanksgiving dressing too wet?

If your Thanksgiving dressing is too wet after the recommended baking time, continue baking uncovered for a few more minutes. Baking time can vary depending on the type of bread, cube size, and amount of dried bread used. The dressing is ready when the liquid is absorbed and the top is lightly golden.

How do you keep Thanksgiving stuffing from drying out?

To keep Thanksgiving stuffing from drying out, use the measured amount of dried bread cubes and broth listed in the recipe, and avoid baking longer than necessary. The dressing should be lightly golden on top and fluffy inside. If reheating leftovers, add a splash of bone broth as needed and cover the dish to help retain moisture.