Bring a taste of tradition to your holiday table with this Classic Herbed Dressing — golden, buttery, and bursting with savory flavor! Made with wholesome bread cubes, sautéed onions and celery, and a fragrant blend of herbs, this comforting side dish is everything you love about homemade stuffing—just baked to perfection. Simple, hearty, and full of nostalgic flavor, it’s the ultimate companion to your Thanksgiving turkey or roast.
This dressing is a symphony of rustic flavors, featuring cubes of hearty bread and infused with a fragrant blend of herbs, mingled with the subtle bite of sautéed onions and celery. A rich, buttery base melds with turkey, chicken or vegetable broth, creating a moist yet slightly crisp texture that’s the hallmark of a truly exceptional dressing.
Each bite delivers a nostalgic mix of earthy, aromatic notes with just the right touch of seasoning, making it the ultimate companion to roast turkey, gravy, or any cozy meal. Simple and perfect, this recipe is destined to become a cherished staple on your holiday table.
When I began making my turkey in the method that I do, it meant no longer stuffing it with one of my favorite Thanksgiving side dishes. I spend the next several years trying to figure out just how to replicate the flavor and getting the technique just right. I finally have it zeroed in and have mastered it.
First of all, I am calling this “dressing.” Growing up, I always called this same exact dish, “stuffing.”
What is the difference? Easy.
Dressing is when it is baked in a dish. Stuffing is when it is stuffed in the turkey or chicken… stuffed. Simple, right?
When making this dish, it generally uses chicken broth for the moisture. However, if you make your own Turkey Stock, like I do, I highly recommend using the turkey stock instead of chicken broth. It perfectly replicates that flavor of being stuffed and baked inside the turkey.
To Make this Recipe You will Need:
- bread, cubed (I use a mix of sour dough, wheat, and rye)
- onion
- celery
- butter, unsalted
- thyme
- sage
- parsley
- sea salt
- freshly ground black pepper
- raisins, optional
- chicken broth or turkey stock
- baking sheets
- tea towels
- mixing bowl
- 9×13 baking dish
To begin, your bread will need to be fairly dry. The day before you will be making your dressing, cube the bread and spread it out on 2 baking sheets in a single layer. Cover it with thin tea towels and let it sit overnight to air dry.
The next day, heat your oven to 400°(F).
Bake the cubed bread for about 10-12 minutes or until they are just beginning to get toasted and a touch golden on the edges.
Transfer the toasted bread to a large bowl.
Combine the butter, diced onion and celery in a saucepan and simmer it together on low heat until the onions and celery are just tender, about 5 minutes.
Pour the onion mixture all over the bread cubes.
Sprinkle the seasonings all over the bread cubes.
Add in the raisins. Gently stir or toss them all together.
Add in about 2 1/2 cups of the broth, all over the dressing mixture. Gently fold the ingredients together to moisten the bread cubes. You want them to be moist, but not soggy. Only add the additional broth if it is needed. Do not over -stir the mixture.
Spread the dressing in a greased 9×13 baking dish.
Cover it tightly with foil and bake for 20 minutes.
Remove the foil and bake another 15-20 minutes or until the dressing is golden brown and crispy around the edges.
Enjoy!
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