Old Fashioned Thanksgiving Dressing with Fresh Herbs
This Old Fashioned Thanksgiving Dressing recipe is brimming with fresh herbs and wholesome ingredients. It will transport you to cherished holiday traditions with each savory bite!
Ingredients
- 1 pound day-old rustic french baguette, torn into small pieces (or your preferred bread)
- ½ cup unsalted butter (1 stick)
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- ¼ cup fresh parsley, chopped
- 2 tablespoon fresh sage, chopped
- 2 tablespoon fresh rosemary, chopped
- 2 tablespoon fresh thyme, chopped
- 1 tablespoon fresh marjoram, chopped (or 1 tsp dried)
- ½ teaspoon poultry seasoning
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 3 cups low-sodium chicken broth, or vegetable broth (plus more, if needed)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Transfer the dry bread pieces to a large mixing bowl.
- In a large skillet, melt the butter over medium heat. Add the chopped onion, celery and pinch or two of salt + pepper to the skillet and sauté for about 5 minutes until they become tender and translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Add the herbs to the skillet with the sautéed aromatics. Cook for another 2-3 minutes, stirring occasionally, to release the flavors of the herbs.
- Pour the sautéed onion mixture over the bread cubes in the mixing bowl. Season with salt and black pepper to taste.
- Gradually pour broth over the bread mixture. Gently toss to combine. The bread should be moistened but not overly soggy. Add more broth if necessary depending how you like your dressing; as the dressing bakes it will absorb all the broth and puff up.
- Transfer the dressing mixture to the greased baking dish and spread it out evenly.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes to crisp up the top.
Notes
- To dry out bread: Day ahead – spread bread pieces out in a single layer on a sheet pan or two and leave it uncovered on your counter so the moisture can evaporate for using the next day. Quick method – spread bread pieces out in a single layer on a sheet pan or two in a 200°F oven and bake out the moisture; check the bread every 8 to 10 minutes until it feels dry enough. If you're hit with a wall of steam when you open the oven door, just keep baking. Cool the bread before using.
- Liquid Notes: You can always add more liquid, but can't take it away. Mix broth into the bread mixture gradually so you can guage the moisture level. When you remove the foil after the initial bake, check the consistency. If it seems too dry, drizzle a bit more broth evenly over the dish and continue baking without the foil.
- Storing Leftovers: Cool leftover dressing to room temperature and transfer to an airtight container (or several smaller for individual portions) within two hours. Store in the refrigerator for 3 to 4 days. If you can't enjoy your leftover stuffing within that time, freeze it for 1 to 3 months.
- Reheating: Reheat leftovers in the microwave or oven until very hot (or it reaches an internal temp of 165°F). Thaw frozen leftovers before reheating.
- Stuff Your Bird: You CAN use this recipe to stuff your turkey! Just be sure that it reaches an internal temperature of 165°F before you enjoy.
Nutrition
Calories: 277kcal | Carbohydrates: 31g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 534mg | Potassium: 234mg | Fiber: 2g | Sugar: 4g | Vitamin A: 681IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 3mg
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