Description
A classic Thanksgiving turkey dressing recipe featuring toasted bread cubes combined with sautéed onions, celery, and aromatic herbs, all moistened with broth and eggs, then baked until golden and crisp on top. This flavorful side dish perfectly complements your holiday turkey feast.
Ingredients
Scale
Dry Ingredients
- 1 loaf (16 ounces) day-old bread, cubed (white or whole grain)
- 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
- 1/4 cup fresh parsley, chopped
Vegetables
- 1 large onion, diced
- 3 celery stalks, diced
- 2 cloves garlic, minced
Wet Ingredients
- 1/2 cup unsalted butter
- 2 1/2 cups chicken or turkey broth (more if needed)
- 2 large eggs, beaten
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to ensure the dressing does not stick during baking.
- Toast Bread Cubes: Spread the bread cubes evenly on a baking sheet and toast them in the oven for 10 minutes. Once toasted, transfer the bread cubes to a large mixing bowl to prepare for combining with the other ingredients.
- Sauté Vegetables and Herbs: In a skillet over medium heat, melt the unsalted butter. Add diced onion and celery, sautéing them for 5 to 7 minutes until softened. Add minced garlic, thyme, poultry seasoning, sage, salt, and black pepper, cooking for an additional 1 to 2 minutes to release the flavors.
- Combine Bread and Vegetable Mixture: Pour the sautéed vegetable and herb mixture over the toasted bread cubes in the mixing bowl. Add the chopped fresh parsley and toss everything well to combine 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 more broth if the dressing seems too dry.
- Prepare for Baking: Transfer the moistened dressing mixture to the greased 9×13-inch baking dish. Cover the dish with aluminum foil to maintain moisture during the initial baking phase.
- Bake Covered: Bake the dressing covered for 25 minutes in the preheated oven, allowing it to cook through while staying moist.
- Bake Uncovered for Crispiness: Remove the foil and continue baking for an additional 20 to 25 minutes. This step crisps up the top, giving the dressing a beautiful golden-brown crust.
- Serve: Remove from the oven and serve warm alongside your Thanksgiving turkey and other traditional dishes for a comforting holiday meal.
Notes
- Day-old bread works best for this recipe because it absorbs the broth without becoming mushy.
- Feel free to substitute fresh herbs with dried ones but reduce quantities accordingly as dried herbs are more concentrated.
- If you prefer a moister dressing, add a little extra broth gradually until you reach your desired consistency.
- To make this recipe vegetarian, substitute the chicken or turkey broth with vegetable broth and omit the eggs or use a vegan substitute.
- You can prepare the bread cubes and sautéed vegetable mixture a day ahead to save time on Thanksgiving Day.
