We eagerly anticipate the traditional Thanksgiving dinner and the fast-approaching holiday season. It’s a time for coming together, giving thanks, and indulging in hearty dishes that make this season special. This old-fashioned Thanksgiving dressing recipe is the kind of traditional homemade dressing that makes the holiday meal complete.
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This recipe is my family’s traditional dressing for Thanksgiving dinner, which my mom learned how to make from her mother. It’s more like a savory bread pudding, as the heavy cream and turkey broth make for a dense, moist dressing you can cut like a brownie. The one guaranteed second serving at Thanksgiving was the dressing, and my sisters and I would fight over the leftovers.
This classic Thanksgiving Recipe is great any time of the year, but especially among the other holiday classics of Southern green bean casserole, garlic rosemary mashed potatoes, orange cranberry sauce, and, of course, the Thanksgiving turkey. Try our dry-brined spatchcocked turkey, it’s a hit in our house every year.
Key Ingredients and Substitutions
For the full effect of this Thanksgiving dressing recipe, you need everything listed; that said, some substitutions are provided in case you don’t have the exact ingredients on hand.
The complete ingredient list and measurements are listed in the printable recipe below.
- Sandwich bread: Any white sandwich bread would work here, but the soft, airy texture of your basic, inexpensive sandwich bread is a key part of the texture. We use a combination of white and a whole wheat version as well. I’d avoid any bread with a heavy texture or a thick crust.
- Onions and Celery: These two are key to the overall flavor profile, and you’d be missing out on a lot of savory goodness without them. And don’t throw out the celery leaves – they can be chopped and added to the sauté for extra flavor.
- Broth: If you have the time, we recommend making your own chicken or turkey broth (or stock), but a good quality store-bought broth is also great. We prefer to use turkey broth for a little extra Thanksgiving flavor. You can also use stock for a deeper, richer flavor.
- Poultry Seasoning: This is the key spice, and in addition to salt, it will need to be carefully calibrated to taste before putting the mixture in the baking dish.
- Heavy cream: Playing a big role in achieving the final texture, it adds richness to the overall flavor. You could use half and half to save a few calories, but the whole aim of this dish is indulgence, so go for it!
- Fresh parsley: You can use dried parsley, but it won’t pack the same punch as fresh, which is the third important player in the savory trio. If substituting with dried parsley, use a third of the amount called for in the recipe.
Dressing vs. Stuffing – What’s the Difference?
The terms “dressing” and “stuffing” are often used interchangeably, but technically there is a difference.
- Stuffing: This is a mixture, often consisting of bread or breadcrumbs, herbs, spices, and other ingredients, that is prepared and then stuffed inside the turkey cavity before roasting. As the turkey cooks, the stuffing absorbs its juices, resulting in a flavorful side dish. However, this method can sometimes lead to food safety concerns if the stuffing doesn’t reach a safe temperature.
- Dressing: Dressing is essentially the same combination of ingredients, but it is not cooked inside the turkey. Instead, it is baked in the oven in a separate dish, like a casserole. This method allows for even cooking, eliminates food safety worries related to poultry juices, and often produces a crispier top.
The flavors and ingredients can be the same or similar, leading to the casual misuse of the two words. But whether you call it stuffing or dressing, it doesn’t matter since they are both delicious.
How to Make Old-Fashioned Thanksgiving Dressing
Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.
Pro-tip: Don’t skimp on how long you leave it in the oven -the crusty bits are the best part!
1. Sauté the Onions and Celery: Heat a large skillet over medium heat to melt the butter. Add the celery and onion once the butter has melted and sauté them for about 5 to 6 minutes or until tender. Season this with salt and pepper while sautéing, as it will be important to the overall balance in the recipe.
2. Tear up the bread: Tear a loaf and a half of bread into small pieces about ½ to 1 inch in size and add to a large mixing bowl. This step can be done in advance or while the celery and onions are sautéing. I try to balance white and whole wheat bread, but you could make this recipe with all of one or the other.
3. Add the celery and onions: Combine the bread with the sautéd onions and celery, poultry seasoning, pepper, and salt to evenly distribute the vegetables and spices.
4. Add the broth and cream: Add half of the broth to the bread mixture and combine well before adding the remaining broth. Stir in the cream and parsley, and then taste for any additional salt or poultry seasoning. The final texture will be “gloppy”, but not soupy.
5. Bake the Dressing: Transfer the dressing to a greased 9×13-inch baking or casserole dish. Bake for 45-60 minutes or until dressing is browned and cooked.
6. Serve: You can serve it from the baking dish and make sure to serve it with a side of turkey gravy.
Make-Ahead and Storage
Make-Ahead: Making Thanksgiving dressing ahead can be a convenient way to save time on the day you plan to serve it.
- Tear the Bread Up in Advance. Tear the bread into a bowl, then transfer it to the bread bags for storage. It is okay if the bread goes a little stale, so you can do this up to a week in advance – add a bit more broth.
- Sauté the Onions and Celery Ahead. Sauté the onion and celery the day before, then refrigerate them in an airtight container. You may want to warm them up a bit in a microwave before adding them to the torn-up bread.
- Make the Recipe Ahead. Prepare the dressing and refrigerate the unbaked dressing for up to 2 days. You can also make it weeks in advance and freeze it. Thaw in the refrigerator and bake at 350°F for 45-60 minutes.
How to Store: Leftovers can be stored in an air-tight container in the refrigerator for 2-3 days. In a freezer-safe container, leftover dressing can be frozen for up to 3 months.
How to Reheat: Allow it to thaw in the refrigerator, then transfer it to an oven-safe dish. Cover with foil and reheat at 350°F for about 20 minutes or until well warmed throughout. To reheat in a microwave, transfer it to a microwave-safe dish, cover it, and heat it in one-minute increments until thoroughly warmed. If it feels a little dry, add a little chicken or turkey broth to moisten it.
Recipe Tips and Notes
- Sandwich bread does not need to be stale. Stale or toasted bread requires more liquid, so you may need to adjust the amount of broth added to the dressing recipe.
- The dressing should be wet but not standing liquid. Add the broth a little at a time to avoid a soupy dressing.
- No eggs are needed. Eggs are used as a binder in many dressing recipes, but due to the amount of broth used in this recipe, there is no need to add them.
Frequently Asked Questions
More Thanksgiving Sides
If you enjoy this recipe for old-fashioned turkey dressing, we recommend checking out some of these other Thanksgiving side dishes recipes:
- Southern Cornbread Dressing – Made with cornbread, celery, onions, and sage, it’s a Thanksgiving favorite but also delicious with chicken or pork. This cornbread casserole is the classic comfort food side.
- Rosemary Garlic Mashed Potatoes – Made from a cream infused with fresh rosemary and garlic. Simple enough for weeknight dinners, yet elegant enough to impress at holiday gatherings.
- Orange Cranberry Sauce – Skip the can of jellied cranberry sauce. This homemade recipe is ready in 15 minutes. Flavored with orange juice and zest, this cranberry sauce is a must on your Thanksgiving table.
- Bourbon Sweet Potato Casserole – This easy make-ahead casserole recipe is a twist on a classic Thanksgiving side. Made with sweet potatoes, brown sugar, a couple of splashes of bourbon, and topped with candied pecans.
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Old Fashioned Thanksgiving Dressing
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Equipment
- 1 9×13 Casserole Dish
- 1 Large Skillet (10 inches)
- 1 Large Bowl
Ingredients
- 3 tablespoons butter
- 2 cups onions, diced
- 2 cups celery, diced
- 1 ½ loaves sandwich bread, torn into 1 to ½ inch pieces
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoons poultry seasoning
- 2 to 2 ½ cups chicken or turkey broth
- ½ cup heavy cream
- ½ cup parsley, rough chopped
Instructions
- Preheat oven to 350°F. Butter the baking dish and set aside.
- In a large skillet over medium heat melt the butter and then add the celery and onion. Sauté for about 5 to 6 minutes or until celery and onions are tender. Season with salt, pepper, and poultry seasoning.
- Tear the sandwich bread into 1 ½ inch pieces and place them in a large bowl, keeping it as uniform as possible.
- Stir in the sautéed celery and onion mixture, salt, pepper, and poultry seasoning, then stir until well blended.
- Add half the broth a then work the mixture until you get a well-combined but lumpy dressing. Add the remaining broth and combine well.
- Add the heavy cream, stirring one more time. The dressing should be broken down and wet but there should be no standing liquid. Add the parsley and taste for additional salt or poultry seasoning.
- Transfer the dressing to a buttered baking dish. Bake for 45-60 minutes or until dressing is browned and cooked through.
Notes
Update Notes: This post was originally published on November 18, 2022, but was republished with new photos, step-by-step instructions, and tips in October 2023.
I have made this recipe for years, I think it’s the best one out there. Thanks for Sharingcarol Ballard
So glad you love it! Happy Holidays.
Where’s the meal for the dressing
We have all sorts of recipes for a Thanksgiving meal here: https://casualepicure.com/eating-in/fall/. Hope you find some you enjoy.
poultry seasoning… out of the USA… what can I use instead?
You can make 2 tablespoons of homemade poultry seasoning by mixing together 2 teaspoons of ground thyme, 2 teaspoons of ground sage, 1 teaspoon of ground marjoram, 1 teaspoon of ground rosemary, and 0.25 teaspoon of ground black pepper.