This Old Fashioned Thanksgiving Dressing is a winner! It's buttery, fluffy, and full of fresh herbs. It's nostalgic comfort food that has stood the test of time. Don't expect any leftovers, it's seriously that good!
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My holiday table must have dressing. Period, end of story. I love traditional, old fashioned dressing because it uses simple ingredients like butter and fresh herbs to make the dish shine. This is my version of the recipe that's been in my family for years. I've made a few simple changes to enhance the dish while remaining true to it's old fashioned roots. This includes adding more butter for richness and using bone broth for more depth of flavor.
Another important part of the dressing is the bread. I highly recommend making your own, since nothing compares to dressing with homemade bread. But if you're using store bought, it's best to toast your own bread cubes since this adds more flavor to the dressing.
Whether you're using store bought bread or wanting to make your own, I have you covered. Check out my recipe for how to make dried bread cubes for dressing, which guides you in making the bread cubes both ways. It makes the perfect amount of bread for this recipe.
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. And what's a holiday without dessert? This walnut biscotti and no egg vanilla ice cream are the perfect ending to a meal!
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Ingredients
Ingredient Notes
- Bread cubes: Toasting your own bread cubes adds flavor to the dressing. This may also help you avoid unwanted preservatives and additives found in packaged bread cubes. Check out my recipe that shows you how to make dried bread cubes for dressing using either store bought or homemade bread. Sourdough, French bread, or Italian baguettes are 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 also has higher levels of omega 3 fatty acids, antioxidants, and vitamins that may prevent inflammation and 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.
- Kosher salt: I prefer using kosher salt because it is less refined. It usually doesn't have the ultra-processed additives found in table salt, such as anti-caking agents. Also, I like it's pure flavor that does not have an aftertaste.
See recipe card for quantities.
Substitutions and Variations
- Dried herbs: 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.
- 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.
- Salt: regular table salt can substitute the kosher salt. Start with ½ teaspoon and add more to taste if needed.
Instructions
Step 1: Preheat the oven to 350°F (177°C). Lightly butter a 9 inch by 13 inch baking dish.
Step 2: Melt the butter in a large saute 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 uncovered for 45 to 50 minutes, stirring halfway. When done, the internal temperature should be 165°F (74°C), with the liquids absorbed and the dressing a light golden color. 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.
Equipment
- 9 inch by 13 inch baking dish
- Whisk
- Large saute pan or skillet
- Mixing bowls
- Measuring cups or food scale
- Measuring spoons
- Airtight container for storage
Storage and Reheating
Dressing can be stored for up to 3 to 4 days in an airtight container in the refrigerator or up to 3 months in the freezer.
You can make this recipe a day ahead. I recommend making as directed, including baking. Store covered in the refrigerator. Remove 30 minutes before reheating. Reheat covered in a 350°F (177°C) oven for about 30 minutes, until the internal temperature is 165°F (74°C). If the dressing is dry as it reheats, pour a small amount of bone broth over the top. Start small and add more bone broth as needed.
See USDA Leftovers and Food Safety for more information.
Expert Tips
- Make your own bread cubes for the dressing instead of buying packaged. Not only will your dressing be more flavorful, but this may also help you to avoid some of the unwanted preservatives and additives found in packaged bread cubes. If you to take it a step further, you can even make your own bread from scratch! Check out my recipe that shows you how to make dried bread cubes for dressing. It guides you every step of the way – whether you're using store bought bread or making your own!
- Use fresh herbs instead of dried. This adds more flavor to the dressing and will make your kitchen smell amazing!
- Use bone broth instead of regular chicken broth or stock. Bone broth has a richer flavor profile that adds more savoriness and depth to the dressing.
FAQ
Thanksgiving dressing is made of dried bread cubes baked in an herb butter sauce. Chicken bone broth is added for a more complex flavor and the perfect amount of moisture. Eggs bind the ingredients together and give the dressing it's signature fluffiness.
Stuffing is cooked inside the cavity of a bird, such as turkey. Dressing is cooked by itself in a baking dish. Dressing needs more liquid in the recipe since it is not cooked with the juices of the turkey. When making dressing, you can still achieve complex flavors by using bone broth to add savoriness and richness.
Stuffing is another name for Thanksgiving dressing. Although traditionally stuffing is cooked inside the cavity of the turkey and dressing is cooked alone in a baking dish, many people use the two terms interchangeably. The names stuffing and dressing may also vary by region in the United States. Dressing can be more common in the South while stuffing can be more common in the North and Midwest.
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:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
Old Fashioned Thanksgiving Dressing
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later! I'll also keep you updated with new recipes.
Ingredients
- 12 to 17 ounces dried bread cubes (this equals about 1.5 loaves of fresh bread before drying, which weighs 18 to 24 ounces, or 12 to 14 cups)*
- 1 cup unsalted butter
- 1 cup sweet onion (diced)
- 2 cups celery (diced)
- 5 cloves garlic (minced)
- ¾ teaspoon kosher salt *
- ¾ teaspoon pepper
- ¼ cup fresh parsley (chopped)*
- 3 tablespoons fresh sage (chopped)*
- 3 tablespoons fresh rosemary (chopped)*
- 2½ cups chicken bone broth (divided into 1 cup and 1½ cup portions)*
- 2 eggs
Instructions
- Preheat the oven and prepare a baking dish: Preheat the oven to 350℉ (177℃). Lightly butter a 9 inch by 13 inch baking dish.
- Make the herb butter sauce: Melt the butter in a large saute 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 the bone broth, stirring until combined.
- Add the herb butter sauce to the bread cubes: Add the bread cubes to a large mixing bowl. Pour the herb butter sauce over the bread cubes. Mix together until evenly coated.
- Whisk the eggs and bone broth: Add the eggs and remaining 1½ cups of bone broth to a small bowl. Whisk together until combined.
- Add the egg and bone broth mixture to the bread cubes: Pour the egg and bone broth mixture over the bread cubes. Mix together until evenly coated. Then transfer to the prepared baking dish.
- Bake the dressing: Bake uncovered for 45 to 50 minutes, stirring halfway. When done, the internal temperature should be 165℉ (74℃), with the liquids absorbed and the dressing a light golden color. If the top of the dressing is becoming too dark towards the end of baking, tent the dish with foil or stir the dressing again.
Video
Notes
- Dried bread cubes: I highly recommend making your own dried bread cubes instead of using packaged ones. It makes the stuffing much more flavorful. Check out my recipe that shows you how to make dried bread cubes for dressing. It yields the exact amount of bread cubes needed for this recipe, whether making the bread completely from scratch or using fresh store bought bread. Sourdough, French bread, or Italian baguettes are also great options.
- Parsley, sage, and rosemary: the fresh herbs can be substituted with dried ones. Use 1 teaspoon of dried herbs for each tablespoon of fresh. You can add more herbs as desired. Thyme would be a great option.
- Kosher salt: this can be substituted with regular table salt. Start with ½ teaspoon of table salt, adding more to taste if needed.
- Bone broth: this can be substituted with the same amount of regular chicken broth, stock, or vegetable broth. Since these substitutions have less concentrated flavors than bone broth, you may need to add more salt and other seasonings to taste.
- Double the recipe: you can double the recipe to make two batches of dressing. Make as directed, baking the dressing in two separate 9 inch by 13 inch baking dishes.
- Equipment: 9 inch by 13 inch baking dish; whisk; large saute pan or skillet; mixing bowls; measuring cups or food scale; measuring spoons; airtight container for storage.
- Storage and reheating: Dressing can be stored for up to 3 to 4 days in an airtight container in the refrigerator or up to 3 months in the freezer. You can make this recipe a day ahead. Make as directed, including baking. Store covered in the refrigerator. Remove 30 minutes before reheating. Reheat covered in a 350°F (177°C) oven for about 30 minutes, until the internal temperature is 165°F (177°C). If the dressing is dry as it reheats, pour a small amount of bone broth over the top as it bakes. Start small and add more bone broth as needed.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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rd says
This dressing is fantastic! So easy to make. The home-made bread is the secret. It makes the stuffing come out with a delicious flavor and texture that’s just right. This dish has quickly become a family favorite in my house. Try it out, you’ll love it!
Maria says
Thank you! So happy you like the recipe.
Anne says
I made this dressing using the recommended dried bread cube recipe. The dressing was delicious and moist. The recipe was easy to follow and my family loved it. It will be a favorite for our holiday meal.
Maria says
Thank you, so happy you like the recipe!