Turkey (Thanksgiving) Dressing Recipe
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Thanksgiving dressing brings together all the familiar flavors from your grandma’s kitchen. Baked with bread cubes, onions, celery, and sage, it’s a side that belongs right next to the turkey and cranberry sauce at Thanksgiving dinner. The combination of soft, savory bread and crispy edges makes it just as good for family dinners any time of the year.
We focus on simple ingredients that deliver that old-fashioned homemade dressing flavor every time, without using any eggs. You can use homemade bread cubes or pick up a bag of cubed stuffing mix from the store, or a combo of both. Either way, it comes together quickly. Turkey drippings can be added during baking for even more flavor, and it reheats beautifully for leftovers the next day.
What Makes This Dressing Special
It skips complicated steps and unnecessary ingredients. It’s flexible enough to work with what you have on hand, whether that’s homemade bread cubes or a bag of stuffing mix from the store. Baking it separately from the turkey keeps it easy to manage and helps avoid any food safety issues.
With an option to make it ahead, it saves time on a busy day, and leftovers reheat beautifully, making them just as good the next day—especially tucked into a turkey sandwich.
Stuffing vs. Dressing
There’s a bit of regional debate over whether it’s called stuffing or dressing. In the South, it’s typically called dressing and baked in a separate dish. In the North and other parts of the country, it’s often referred to as stuffing and cooked inside the bird.
I get that some people enjoy the flavor that stuffing gets from cooking inside the turkey, but I prefer to keep things simple by baking the dressing on its own. Not only is it easier to control the texture, but it also reduces the risk of foodborne illness. Plus, it spares you the stress of trying to keep both the turkey and the stuffing perfectly cooked.
Ingredients
Dried bread cubes – Both homemade bread cubes and store-bought stuffing mix work. Just be sure they are fully dried to avoid soggy dressing.
Celery – Can be omitted if preferred.
Onion – White, red, and yellow all work. The only kind of onion we wouldn’t use is a sweet onion. It can be left out.
Butter – We used salted butter, if all you have is unsalted, just add about a 1/4 teaspoon of salt with the rest of the seasonings.
Sage or poultry seasoning – Either one will bring the classic holiday flavor.
Chicken broth – You can substitute with turkey broth or even use water. Using water might leave your dressing a little bland though.
Directions
Start by placing the bread cubes into a large mixing bowl.
Melt the butter in a skillet over low heat.
While it melts, clean the celery, keeping the leafy tops, and chop it into small pieces.
Add the celery to the skillet with the butter, followed by the chopped onions.
Turn the heat up to medium and cook until the celery turns a brighter green but still has some crunch.
Stir in the sage, then pour in the chicken broth and let it come to a gentle boil.
Lower the heat and let it simmer for about 10 minutes.
Remove the celery and onions and place them on top of the bread cubes in the bowl.
Pour in about half of the broth mixture.
Stir gently, giving the bread a chance to absorb the liquid.
If any pieces remain dry, add more of the broth mixture a little at a time until the bread feels moist but not soggy. (Go ahead and sneak a taste, that’s how I know it got enough liquid. There won’t be any crunchy bits left.)
Prepare a 9×13 baking dish or casserole dish with nonstick spray.
Spread the dressing evenly in the dish.
Bake it at 350°F for 30 to 45 minutes, until the edges are golden and crisp.
For extra moisture and flavor, drizzle some turkey drippings over the top after about 15 minutes of baking.
Pro Tips
If the dressing is too wet, give it more time in the oven. It will firm up as it bakes. If the top browns too quickly, cover it with foil until the center sets.
Make it ahead of time. Assemble the dressing a day in advance, cover it, and refrigerate until baking to save time on a busy holiday.
Use turkey drippings for added flavor. Basting with drippings every 15 minutes while it bakes keeps the dressing moist and flavorful.
Leave out the celery or onions if needed. Leave them out or chop them finely if you need to sneak them past picky eaters.
Use giblet broth for extra flavor. Simmer giblets in water or broth, and dice the cooked meat to stir into the dressing. Any extra broth can go into the turkey gravy.
Packaged dried bread cubes will need far more liquid than homemade one, at least 4 additional cups.
Optional Add-Ins
Keeping things simple works, but a few extras can take your dressing in new directions. Add what suits your taste or use what’s on hand. Adjust the broth as needed to maintain the right feel.
- Cooked sausage – Crumbled sausage adds richness. Start with about ½ to 1 cup.
- Turkey giblets – Dice them small and stir them in with the bread cubes. Around ½ cup works well.
- Carrots or mushrooms – Sauté about ½ cup of either for added texture and color.
- Cranberries or apples – Use ¼ to ½ cup for a sweet twist.
- Oysters – Canned, drained oysters work well. Chop them and add about ½ cup.
- Hard-boiled eggs – A Southern tradition. Chop 2 to 4 eggs and fold them in before baking for a richer texture.
- Fresh herbs – Parsley or thyme brightens the flavors. Use 1 to 2 tablespoons, chopped.
Leaving out onions or celery? That’s fine—just stir in more of what you love, and add a little extra broth to keep everything moist if needed.
Have More Questions? We Have Answers!
Does this dressing contain eggs?
No, I don’t add eggs to this recipe. However, some bread or stuffing mixes may contain eggs, so be sure to check labels if you’re avoiding them entirely. If you need a completely egg-free option, try using homemade crusty bread cubes, just make sure they dried out completely.
Do the bread cubes need to be stale or toasted?
Yes. The bread should be fully dried out to avoid soggy dressing. If your bread isn’t already stale, you can toast the cubes in the oven at 300°F for about 10-15 minutes, stirring halfway through.
How do I know if I’ve added enough broth?
The bread should be moist but not soggy. Start by adding half of the broth, stir, and give it a minute to absorb. If any dry bread remains, slowly add more broth until all the cubes are moist but no liquid pools at the bottom. Remember to let it sit for a few minutes to make sure the bread cubes have absorbed all the liquid before adding more.
Can I freeze the dressing before baking it?
Yes, but I wouldn’t. It only takes a few minutes to prepare it. If freezing before baking, assemble the dish, wrap it tightly, and freeze it. Just know the texture might not be quite the same when baked from frozen. Thaw it overnight in the refrigerator before baking as directed.
How long should the dressing rest after baking?
Let it rest for about 5-10 minutes. This helps the dressing set and makes it easier to serve.
Storing and Reheating
Store leftover dressing in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or in a baking dish at 350°F until warmed through.
For longer storage, freeze the dressing in freezer-safe containers after it has completely cooled. It will keep in the freezer for up to 3 months. When ready to serve, thaw the dressing in the refrigerator overnight and reheat it in the oven at 350°F until hot.
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Simple Turkey Dressing
Equipment
- Baking dish
Ingredients
- 12 cups dried bread cubes
- 5 stalks Celery including leafy tops
- 1 large Onion white, yellow, or red
- 1/2 cup Butter
- 1 1/2 teaspoons ground or rubbed Sage poultry seasoning can be substituted
- 4 cups chicken broth or water
Instructions
- Place bread cubes into a large bowl and set aside.
- Place butter into a large skillet and melt over low heat.
- Clean celery, reserving as much of the leafy tops as possible while discarding any dried out and brown tops. Place into skillet with butter.
- Clean onion and cut into large dice. Place into the skillet with celery.
- Turn heat up to medium.
- Cook celery and onions until the celery begins to turn a brighter green.
- Add sage and chicken broth.
- Bring to a boil, then reduce heat to medium and simmer for 10 minutes. The celery and onions should still be slightly crunchy.
- Scoop out all of the celery and onions and place into the bowl with the bread pieces.
- Dump about half of the liquid in the pan into the bread pieces.
- Mix well until there is no liquid in the bottom of the bowl.
- Add the rest of the liquid and again stir until there is no liquid left in the bottom of the bowl.
- The mixture should be fairly moist with little to no dry bread pieces.
- If there are dry bread pieces, add 1 cup of water to the skillet and bring it to a boil, stirring well to catch any leftover bits of goodies left in the pan. Dump this over the dressing and mix until all water has been absorbed. If there are still dried pieces of bread left, I would not recommend adding more liquid.
- Spray a baking dish with baking spray and place dressing into the dish
- Bake the dressing at 350 degrees F until the edges are browned and crispy, about 30 to 45 minutes.
Notes
- 2 bags of dried cubes, such as Pepperidge Farms Country Style or Seasoned stuffing cubes, can be substituted for bread. The liquid will need to be increased by 4 or more cups.
- For a super moist dressing, baste with turkey drippings every 10 to 15 minutes during baking.
- Promptly refrigerate leftovers in an air-tight container. Leftovers should be used or frozen within 3 days.
- Refrigerated leftover dressing can be microwaved or placed back into a baking dish and cooked at 350 degrees F until heated thoroughly.
- Turkey dressing can be made ahead of time and refrigerated in an airtight container for up to 3 days.
- DO NOT stuff a bird early. If using this dressing recipe as a stuffing, place it into the turkey just before putting it into the oven. Cook until a cooking thermometer reads 165 degrees F.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
This recipe was written and tested by a human.
Originally Published 2017.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.
