This Old Fashioned Thanksgiving Dressing Recipe is my go-to Turkey Day stuffing, made with rich buttery bread cubes, tender onion and celery, and plenty of poultry seasoning. It’s cozy, simple, and the perfect side dish to serve with your Thanksgiving turkey. If we’re being honest, I’d be happy with just a big scoop of this dressing on my holiday plate!
Why You’ll Love This Recipe
My Old Fashioned Thanksgiving Dressing Recipe is just plain easy. It has a fluffy in the center, slightly crisp and golden brown on top, and my whole family adores its delicious texture and flavor.
How To Make Old-Fashioned Dressing
Here’s a quick look at the process. Always remember, the full ingredients list and detailed step-by-step recipe is available to print in the recipe card at the bottom of my post, as usual!
- Step One: Preheat the oven, prep your dish, and place dried bread cubes in a large mixing bowl.
- Step Two: Sauté onion and celery in melted butter, then season with poultry seasoning, dried sage, black pepper, and a little salt.
- Step Three: Pour the mixture over the bread and toss. Add just enough chicken broth or flavorful broth to moisten the cubes without too much liquid.
- Step Four: Bake covered with foil until heated through, then uncover for the last few minutes so the top turns golden brown.
Ingredient Insights
- Type of bread: White sandwich bread makes soft, fluffy dressing, while Italian bread or sourdough adds chew.
- Stuffing Seasoning: Poultry seasoning is essential, but dried herbs like dried sage, rosemary, or thyme add layers of flavor.
- Broth: Chicken broth works well, but turkey broth made from drippings is the best way to tie it to your traditional turkey and Thanksgiving meal.
How to Dry Bread for Stuffing
The bread is the base of this old-fashioned stuffing recipe, so getting it right makes all the difference. You’ll want dry bread to soak up the broth and seasoning without turning mushy.
- Leave it out overnight: Cut your bread into cubes and spread them out on a baking sheet. Cover loosely with plastic wrap or a clean towel and leave them at room temperature overnight. This slow-drying method lets the cubes firm up just enough without getting rock hard.
- Oven method: If you don’t have time to wait, spread your cubes on a baking sheet and bake at 250°F for 30–40 minutes. Stir a few times so they dry evenly. You’re looking for bread that feels dry to the touch but not browned.
Once dried, bread cubes can be stored in an airtight container for up to a week. This makes it easy to prepare early in the holiday season so you’re not scrambling the night before Thanksgiving.
If you’re planning your whole Thanksgiving menu, you might also enjoy my Classic Potato Salad, Macaroni Salad, or Easy Broccoli Salad. Oh, and don’t you dare miss my Sweet Potato Casserole with Canned Yams recipe!
These are all easy make-ahead dishes that fit right in during the holiday season.
Substitutions and Variations
- Swap half the bread with southern cornbread dressing for a heartier texture.
- Add cooked sausage, bacon, or even diced ham for a heartier version.
- Make it vegetarian by swapping chicken broth with vegetable broth or another flavorful broth.
- Stir in extras like mushrooms, chestnuts, or apples for more texture and flavor.
- Use a stuffing mix in a pinch. Just add onion, celery, and fresh herbs to make it taste homemade.
Crissy’s Recipe Tips
- Add broth slowly. The bread should be moist, not soggy with too much liquid.
- For a crispier top, leave it uncovered for the last 15 minutes.
- A double batch is smart if you’re feeding a crowd—this old fashioned Thanksgiving dressing recipe reheats beautifully.
- To reheat, cover with aluminum foil and bake at 325°F until warmed through.
- Choose a high quality butter. Your butter adds so much flavor in this recipe. I really enjoy Kerrygold brand butter.
How to Store
Once baked, let your dressing cool completely before storing. If you put it into the fridge while it’s still warm, it can create steam inside the container and turn soggy. Store leftovers in an airtight container in the refrigerator for up to 3 days.
For freezing, portion the stuffing into smaller amounts so it’s easier to reheat later. Wrap tightly in plastic wrap, then add a layer of aluminum foil for extra protection. Freeze for up to 2 months. To reheat, bake straight from frozen (covered) or let thaw overnight in the fridge. Either way, warm it in the oven until hot in the center, adding a splash of chicken broth if it feels a little dry.
Frequently Asked Questions
What’s the best type of bread for an old fashioned Thanksgiving dressing recipe?
White sandwich bread is the classic choice, but Italian bread or sourdough adds extra flavor. Cornbread stuffing is another traditional option. I’m pretty basic and usually choose a simple loaf of white Wonder Bread when I make this recipe.
Can I make this recipe ahead of time?
Yes! Prep everything the day before, cover with plastic wrap, and refrigerate. Bake fresh on Thanksgiving day for the best stuffing recipe results.
What’s the difference between stuffing and dressing?
Technically, stuffing is cooked inside the bird, while dressing is baked in a dish. This recipe is baked, but many families use the words interchangeably when talking about Thanksgiving stuffing! It’s not that serious! :)
More Thanksgiving Sides
Old Fashioned Thanksgiving Dressing
Ingredients
- 1 loaf dried bread 1 lb., cubed (½ to 1 inch), I use white bread
- 1 ½ cups celery diced small
- 1 ½ cups yellow onion diced small
- ⅔ cup butter 11 tablespoons
- 2 teaspoons poultry seasoning
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 ½ to 2 ½ cups chicken broth
Instructions
- Preheat the oven to 350 degrees. Lightly spray a 13×9 inch baking dish with non-stick cooking spray.
- Add the dried bread cubes to a large bowl and set aside.
- In a medium skillet over medium heat melt the butter. Add the celery and the onion and cook until tender, 6 to 8 minutes. Stir in the poultry seasoning, salt and the pepper until well blended.
- Pour the sautéed onion and celery mixture over the bread crumbs, toss to coat. Drizzle in the chicken broth until bread is moistened, but not soggy.
- Spread evenly in the baking dish, cover and bake for 35 minutes, remove foil and bake another 10 to 15 minutes.
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Nutrition
Did you make this?
I would love to hear from you! Make sure to leave your review below and follow on Pinterest for more!
What if I’m bringing it to someone else’s house, but I won’t be able to cook it there, can I bake it ahead of time or will it get soggy on the drive over (like 15 mins)?
It’s going to be absolutely fine. Just cover it tight with foil. :)
Can you make it the night before
Yes, absolutely! Just bake, let it cool, cover with foil and refrigerate. Warm up in the oven when you’re ready to eat.