Description

This classic Thanksgiving Turkey Dressing is a savory and comforting side dish made from toasted bread cubes, sautéed vegetables, aromatic herbs, and a rich broth-egg mixture. Baked until golden and crisp on top, this recipe delivers moist and flavorful dressing that complements any holiday meal perfectly.

Ingredients

Main Ingredients

1 loaf (16 ounces) day-old bread, cubed (white or whole grain)
1/2 cup unsalted butter
1 large onion, diced
3 celery stalks, diced
2 cloves garlic, minced
2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon poultry seasoning
1/2 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups chicken or turkey broth (more if needed)
2 large eggs, beaten
1/4 cup fresh parsley, chopped

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Instructions

Preheat and Prepare: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent the dressing from sticking.
Toast Bread Cubes: Spread the cubed day-old bread on a baking sheet and toast in the oven for 10 minutes to dry them out, then transfer the toasted cubes to a large mixing bowl.
Sauté Vegetables and Herbs: In a skillet over medium heat, melt the butter and sauté the diced onion and celery for 5-7 minutes until softened. Add minced garlic, thyme, poultry seasoning, sage, salt, and black pepper, and cook for an additional 1-2 minutes to release the aroma of the herbs and spices.
Combine Vegetables and Bread: Pour the sautéed vegetable and herb mixture over the toasted bread cubes, toss well to combine, then stir in the chopped parsley evenly.
Add Broth and Eggs: In a separate bowl, whisk together the chicken or turkey broth and beaten eggs. Gradually pour this mixture over the bread and vegetable mixture, tossing gently to moisten all the bread cubes. Add extra broth if the mixture seems dry.
First Bake: Transfer the moistened dressing mixture into the prepared baking dish, cover it with foil, and bake for 25 minutes to heat through and allow flavors to meld.
Second Bake and Crisp: Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and crisp to provide pleasing texture contrast.
Serve: Let the dressing cool slightly, then serve warm alongside your Thanksgiving turkey or holiday meal for a traditional festive dish.

Notes

Use day-old bread to ensure the dressing absorbs the broth well without becoming soggy.
Feel free to substitute fresh herbs with dried herbs at half the quantity.
Adjust the amount of broth to achieve your preferred consistency; more broth will create a moister dressing.
Covering the dish during the first part of baking helps keep the moisture in; removing foil towards the end crisps the top.
You can add cooked sausage, nuts, or dried fruits for additional flavors and texture.