Description
A classic Thanksgiving dressing recipe featuring a savory blend of herbs and vegetables mixed with cubed white bread, baked to golden perfection. This hearty side dish is a must-have for any holiday feast.
Ingredients
Scale
Bread Cubes:
- 1 loaf (about 14 cups) day-old white bread, cubed and dried
Vegetable Mixture:
- 1 cup unsalted butter
- 2 cups yellow onion, finely chopped
- 1 ½ cups celery, finely chopped
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Moistening Mixture:
- 2 ½ to 3 cups low-sodium chicken or turkey broth
- 2 large eggs, lightly beaten
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C) and grease a large baking dish. Place bread cubes in a large mixing bowl.
- Sauté Vegetables: In a skillet, melt butter over medium heat. Cook onion and celery until softened. Add garlic, parsley, sage, thyme, salt, and pepper; cook for 2 minutes.
- Combine Ingredients: Pour vegetable mixture over bread cubes; toss. Whisk broth and eggs in a bowl; gradually add to bread mixture, stirring until moistened.
- Bake: Transfer mixture to baking dish, cover with foil, bake for 30 minutes. Uncover and bake an additional 20-25 minutes until golden and crisp. Rest before serving.
Notes
- Enhance with cooked sausage or turkey
- Vary moisture by adjusting broth quantity
- Substitute cornbread or sourdough
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
