Dressing with celery and onions on a white plate
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5 from 2 votes

Thanksgiving Dressing Recipe

Bread, celery, onions, and chicken broth come together for a simple and traditional turkey dressing recipe. No need for boxed mixes with this recipe around.
Course Side Dish
Cuisine American
Keyword baked dressing, old-fashioned turkey stuffing, Thanksgiving dressing
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 Servings
Calories 227kcal
Author Beth Mueller

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 butter over low heat.
  • Clean celery, reserving as much of the leafy top as possible while discarding any dried out and brown tops. Place into a skillet with butter.
  • Clean onion and chop 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 or water.
  • 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 mix. Mix until the water has all been absorbed. Even if there are dried pieces of bread left at this point, I would not recommend any more liquid.
  • Spray a baking pan with baking spray and place dressing into the pan.
  • Bake the dressing in a 350°F oven 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 350⁰F 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 165⁰F.

Nutrition

Serving: 1Cup | Calories: 227kcal | Carbohydrates: 29g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 647mg | Potassium: 182mg | Fiber: 3g | Sugar: 4g | Vitamin A: 244IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 2mg