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.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 Servings
- 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
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.
- 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.
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