Turkey (Thanksgiving) Dressing Recipe

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.

MORE THANKSGIVING RECIPES YOUR GUESTS WILL LOVE

• Mashed Sweet Potatoes
• Quick Yeast Rolls
• Party Cheese Spread
• Pumpkin Bread
• Pumpkin Cookies
• Old Fashioned Slow Simmered Green Beans

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