Old Fashioned Thanksgiving Dressing

5 from 3 votes

Old Fashioned Thanksgiving Dressing

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!

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Keyword: old fashioned Thanksgiving dressing

Servings:

Calories: 385kcal

Author: Maria D'Errico

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

US Customary - Metric

Instructions

Preheat the oven and prepare a baking dish: Preheat the oven to 350℉ (177℃). Lightly butter a 9x13-inch baking dish.
Make the herb butter sauce: 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 the bone broth, stirring until combined.
Add the herb butter sauce to the bread cubes: place the bread cubes in 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 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.

Video

Notes

Dried bread cubes: I highly recommend making your own dried bread cubes instead of using packaged ones. It makes the stuffing more flavorful. Check out my recipe that shows you how to make dried bread cubes completely from scratch (with a 5-ingredient bread!) or using store bought bread. It yields the exact amount of bread cubes needed for this recipe. 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.
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 9x13-inch baking dishes.
Storage: leftovers can be stored in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.
Reheating: thaw frozen leftovers in the refrigerator overnight before reheating. You can splash a bit of bone broth on top to keep the dressing moist as it reheats. For a large amount of leftovers, reheat covered in a 350°F (177°C) oven for about 30 minutes, until the internal temperature is 165°F (74°C). For smaller amounts, microwave in a covered, microwave-safe bowl in 60-second increments until reaching temperature throughout.
Make ahead: you can make this recipe a day ahead. Make as directed, including baking. Allow to cool, then cover the dish 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.

Nutrition