Mom’s Old Fashioned Thanksgiving Dressing Recipe

Key Ingredients and Substitutions

For the full effect of this dressing recipe, you really need everything listed; that said, there are some substitutions 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 that has 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 great as well. 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 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 cavity of the turkey 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 a separate dish, like a casserole, in the oven. This method allows for more even cooking, eliminates any food safety worries related to poultry juices, and often results in a crispier top.

The flavors and ingredients can be the same or similar which leads to the casual misuse of the two words. But whether you call it stuffing or dressing it doesn’t really matter since they are both delicious.

How to Make Mom’s Thanksgiving Dressing

Here are the quick step-by-step instructions with visuals; you can find the full instructions with 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 they are tender. Make sure to 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 that are 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 keep it balanced between 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 then taste for any additional salt or poultry seasoning. The final texture will be “gloppy”, which makes the final dressing so sumptuous.

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 through. You can serve it from the baking dish and make sure the turkey gravy is readily available.

Make-Ahead and Storage

Make-Ahead: Making Thanksgiving dressing ahead of time 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, and then transfer it back 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 – just add a bit more broth.
• Sauté the Onions and Celery Ahead. Sauté the onion and celery the day before then refrigerate 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 then refrigerate the unbaked dressing covered for up to 2 days. You can also make it weeks in advance and freeze it. Thaw in the refrigerator and then 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 to a microwave-safe dish, cover, and heat in one-minute increments until thoroughly warmed. If it feels a little dry you can add a little bit of chicken or turkey broth to moisten it.

Recipe Tips and Notes

• Sandwich bread does not need to be stale. Bread that is stale or toasted just requires more liquid so you may have to adjust the amount of broth you add to the dressing recipe.
• The dressing should be wet but not standing liquid. Add the broth a little at a time to avoid 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.