Thanksgiving or Anytime Dressing
Elevate your holiday feast—or any meal—with this classic Thanksgiving or Anytime Dressing, a perfect blend of hearty comfort and aromatic freshness. Made with day-old bread cubes (choose from white, sourdough, or artisan), this dish combines the rich flavors of sautéed onions, celery, and garlic with a medley of fresh herbs like parsley, sage, thyme, and rosemary. Tossed with a savory mixture of chicken or vegetable broth and lightly beaten eggs, this dressing achieves the ideal balance of moist and crispy textures after baking to golden perfection. Perfect as a side dish for roasted turkey or your favorite protein, this dressing is as versatile as it is delicious. Plus, it’s easy to make ahead, ensuring a stress-free preparation process for holidays or weeknight dinners.
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Recipe Information
Ingredients
- 12 cups day-old bread cubes (white, sourdough, or artisan)
- 1 cup unsalted butter
- 2 medium yellow onion, finely chopped
- 4 stalks celery, finely chopped
- 3 cloves garlic, minced
- 0.5 cup fresh parsley, chopped
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 4 cups chicken or vegetable broth
- 2 large eggs, lightly beaten
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 250°F (120°C). Spread the bread cubes on a large baking sheet in an even layer and bake for 30 minutes or until dried out and slightly toasted. Remove from the oven and set aside to cool.
In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, cooking until softened, about 8-10 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Transfer the toasted bread cubes to a large mixing bowl. Add the cooked onion and celery mixture, fresh parsley, sage, thyme, and rosemary. Toss to combine.
In a separate bowl, whisk together the chicken or vegetable broth, beaten eggs, kosher salt, and black pepper. Pour the liquid mixture over the bread and vegetable mixture, gently tossing until the bread is evenly moistened. Let it sit for 5-10 minutes to allow the liquid to absorb.
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
Transfer the dressing mixture into the prepared baking dish, spreading it out evenly. Cover with aluminum foil and bake for 25 minutes.
Remove the foil and continue baking for another 20 minutes, or until the top is golden and crispy.
Let the dressing rest for 5-10 minutes before serving. Garnish with additional chopped parsley if desired and enjoy!
Nutrition Facts
Calories |
5022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.4 g | 202% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 11871 mg | 516% | |
| Total Carbohydrate | 761.0 g | 277% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 65.2 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1495 mg | 115% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 3648 mg | 78% | |
*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.
