Bread Dressing for Turkey
Transform your holiday feast with this classic Bread Dressing for Turkey, a must-have side dish bursting with warm, savory flavors. This recipe combines golden, oven-toasted cubes of day-old bread with a medley of aromatic vegetables, fresh herbs like sage and thyme, and a rich, buttery broth. Perfectly seasoned and bound with eggs for a light yet hearty texture, this dressing bakes to crispy-on-top, tender-on-the-inside perfection. Whether served alongside your turkey or used as a flavorful stuffing, this easy-to-make, crowd-pleasing dish is sure to become a centerpiece of your Thanksgiving or holiday table.
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Recipe Information
Ingredients
- 10 cups day-old bread, cubed
- 1 cup unsalted butter
- 1 large yellow onion, diced
- 4 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 2.5 cups chicken or turkey broth
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 eggs, beaten
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar-sized dish and set it aside.
Spread the cubed bread on a baking sheet. Toast in the oven for 10-15 minutes, stirring halfway through, until the bread is golden and crisp. Remove from the oven and let it cool slightly.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté for 5-7 minutes until softened. Stir in the garlic and cook for 1 more minute.
Remove the skillet from heat and stir in the parsley, sage, thyme, and rosemary.
Place the toasted bread cubes in a large mixing bowl. Pour the sautéed vegetable and herb mixture over the bread and toss to evenly coat.
Heat the chicken or turkey broth in a small saucepan or the microwave until warm. Pour the broth over the bread mixture a little at a time, tossing well after each addition. The bread should be moist but not soggy—you may not need all of the broth.
Season the mixture with salt and black pepper to taste. Stir in the beaten eggs to bind the dressing together.
Transfer the mixture to the prepared baking dish. Spread it out evenly and press it down lightly to compact it.
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and crispy.
Let the dressing cool for a few minutes before serving. Serve as a side dish or stuff into a turkey if desired.
Nutrition Facts
Calories |
7505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.6 g | 239% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 16042 mg | 697% | |
| Total Carbohydrate | 1227.8 g | 446% | |
| Dietary Fiber | 86.1 g | 308% | |
| Total Sugars | 90.8 g | ||
| Protein | 264.8 g | 530% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1865 mg | 143% | |
| Iron | 85.4 mg | 474% | |
| Potassium | 4616 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
