Can I make this dressing ahead of time?

Absolutely! Prep the dressing up to the baking step, cover, and refrigerate overnight. Bake fresh before serving for the best flavor.

What’s the difference between dressing and stuffing?

Stuffing is traditionally cooked inside the Thanksgiving turkey, while dressing is baked separately in a dish. The flavors are similar, but baking separately gives the dressing a crispier top.

Can I freeze leftover dressing?

Yes, you can freeze leftover dressing. Wrap it tightly and store it in the freezer for up to 2 months. Reheat in the oven to bring back its texture.

What type of bread works best for dressing?

A mix of white bread and cornbread creates a flavorful and well-textured dressing. The bread should be slightly dried out to soak up the broth without becoming soggy.

How do I keep my dressing moist without getting mushy?

Start with dried bread cubes, then gradually add broth until the bread is moist but not soggy. Cover the dish while baking, then uncover to let the top crisp up.

Can I add fresh herbs?

Yes, fresh sage or thyme can add a vibrant flavor to the dressing. Just use about twice the amount of fresh herbs compared to dried.

Is this dressing recipe suitable for Christmas dinner too?

Definitely! This classic dressing pairs beautifully with roast turkey, ham, or any traditional Christmas meal. It’s a versatile side dish that works well for any holiday meal.

Perfect Old Fashioned Thanksgiving Dressing Recipe

Name: Old Fashioned Thanksgiving Dressing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 8 cups day-old bread cubes (a mix of white bread and cornbread, dried overnight or in the oven); 1 cup unsalted butter; 2 cups celery, diced; 1 large onion, diced; 2 teaspoons poultry seasoning; 1 teaspoon dried sage; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 to 3 cups chicken broth, plus extra as needed; 2 large eggs, beaten; 1/2 cup browned sausage; 1/2 cup chopped pecans or walnuts; 1/2 cup dried cranberries; 1/4 cup browned butter, for drizzling

Description

This old-fashioned dressing recipe stands out with a special addition of browned butter drizzled over the top before the final bake. The browned butter adds a unique richness and slightly nutty flavor, enhancing the classic herbs and bread without overpowering them. This simple yet effective step elevates the dressing, adding a subtle depth that complements the traditional flavors.

Equipment

Large skillet
Large mixing bowl
9×13-inch baking dish
Baking sheet
Foil

Ingredients

Units Scale

8 cups day-old bread cubes (a mix of white bread and cornbread, dried overnight or in the oven)
1 cup unsalted butter
2 cups celery, diced
1 large onion, diced
2 teaspoons poultry seasoning
1 teaspoon dried sage
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 to 3 cups chicken broth, plus extra as needed
2 large eggs, beaten

Optional add-ins:

1/2 cup browned sausage
1/2 cup chopped pecans or walnuts
1/2 cup dried cranberries
1/4 cup browned butter, for drizzling

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Instructions

Prep the Bread:
Preheat oven to 200°F (93°C). Place bread cubes on a baking sheet and bake for 1 hour or until crisp, or let them dry out overnight.
Cook the Aromatics:
In a large skillet, melt 1 cup of unsalted butter over medium heat. Add celery and onion, cooking until softened and translucent, about 8 to 10 minutes. Stir in poultry seasoning, sage, salt, and pepper.
Combine Ingredients:
Place dried bread cubes in a large mixing bowl. Pour the butter, celery, and onion mixture over the bread cubes. Gently toss to combine. Add optional sausage, nuts, or dried cranberries if using.
Prepare Broth and Eggs:
In a medium bowl, beat the eggs until smooth. Gradually whisk in the chicken broth to create a well-blended mixture.
Moisten and Bind:
Pour the egg-broth mixture over the bread mixture and toss until well combined. If the mixture appears dry, add more broth a little at a time until the bread cubes are moist but not soggy.
Transfer to Baking Dish:
Lightly grease a 9×13-inch baking dish. Pour the dressing mixture into the dish, spreading it out evenly.
Bake:
Cover the baking dish with foil and bake at 350°F (175°C) for 30 minutes. Remove the foil, drizzle 1/4 cup of browned butter over the top for a rich, nutty finish, and bake for an additional 15 to 20 minutes until the top is golden brown and crispy.

Notes

Bread Choices: Use a mix of white bread and cornbread for a balanced flavor and texture. Drying out the bread cubes is essential for the dressing to absorb the flavors without becoming mushy.
Broth Quantity: Adjust the amount of broth based on how dry the bread is and personal preference. The mixture should be moist but not soggy.
Make-Ahead Option: The dressing can be prepared up to the baking step and refrigerated overnight, then baked fresh before serving.

Nutrition

Serving Size: 1 Serving
Calories: 320 kcal
Fat: 20g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g