Thanksgiving isn’t complete without a warm, savory dish of dressing on the table. This old fashioned Thanksgiving dressing recipe brings back the classic flavors of holidays past. With simple ingredients and easy steps, it’s a comforting side dish that pairs perfectly with turkey and gravy.
This recipe uses everyday pantry staples like bread, butter, and herbs. It’s all about that cozy, homemade taste that makes Thanksgiving so special. Let’s dive into why this dish is a timeless favorite and how you can make it yourself.
Why People Love This Old Fashioned Thanksgiving Dressing Recipe
There’s something nostalgic about an old fashioned dressing recipe. It reminds folks of family gatherings, crackling fireplaces, and the smell of sage wafting through the kitchen. The simplicity of the ingredients keeps it authentic and heartfelt.
It’s also versatile and forgiving. You can tweak it with your favorite herbs or use whatever bread you have on hand. People adore how it soaks up flavors while staying crispy on top.
The texture is a big win too. That mix of soft, moist bread with a golden, crunchy top is hard to resist. It’s comfort food at its finest, tying generations together with every bite.
Ingredients You’ll Need
This recipe sticks to the basics, so you won’t need anything fancy. Gather these items, and you’re ready to start. Most are probably already in your kitchen.
- 12 cups of day-old bread, cubed (white, cornbread, or a mix works great)
- 1 cup unsalted butter (2 sticks)
- 1 large onion, finely chopped
- 3 celery stalks, diced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken or turkey broth (low-sodium is fine)
- 2 large eggs, beaten
- ¼ cup fresh parsley, chopped (optional)
You can use fresh or stale bread—stale works best since it soaks up the broth without getting mushy. If your bread’s fresh, just dry it out a bit in the oven first.
Kitchen Tools for the Job
No special gadgets are required here. Basic tools will get this dressing done. Here’s what you’ll need.
- Large mixing bowl
- Skillet or frying pan
- 9×13-inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven mitts
A whisk is handy for beating the eggs, but a fork works too. Keep it simple—this is old fashioned cooking, after all.
How to Prepare Old Fashioned Thanksgiving Dressing
This recipe comes together in about an hour, including baking time. Follow these steps, and you’ll have a dish that steals the show. Let’s get started.
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or cooking spray. This keeps the dressing from sticking.
Step 2: Cube and Dry the Bread
Cut your bread into 1-inch cubes if it’s not already done. Spread them on a baking sheet and toast in the oven for 10-15 minutes until slightly crisp. Let them cool while you prep the rest.
Step 3: Cook the Veggies
Melt 1 stick of butter (½ cup) in a skillet over medium heat. Add the chopped onion and celery, cooking until soft—about 8 minutes. Stir occasionally so they don’t burn.
Step 4: Mix the Seasonings
In a large bowl, toss the toasted bread cubes with sage, thyme, salt, and pepper. Add the cooked onion and celery, mixing everything together evenly. The aroma will start filling your kitchen here.
Step 5: Add the Wet Ingredients
Pour the beaten eggs and 2 cups of broth over the bread mixture. Stir gently until the bread soaks it up—don’t overmix, or it’ll get soggy. Add parsley if you’re using it.
Step 6: Transfer to Baking Dish
Spoon the mixture into your greased baking dish. Spread it out evenly with your spoon or spatula. Dot the top with the remaining stick of butter, cut into small pieces.
Step 7: Bake the Dressing
Place the dish in the oven and bake for 35-45 minutes. You’re looking for a golden-brown top that’s crispy but not dry. Check it at 35 minutes to avoid overcooking.
Step 8: Let It Rest
Take the dressing out and let it sit for 10 minutes before serving. This helps it set and makes scooping easier. The smell will tempt you, but waiting is worth it.
Tips for the Best Dressing
A few tricks can elevate this dish even more. Here are some ideas to make it your own.
- Use a mix of breads—like cornbread and white—for extra flavor and texture.
- Add a handful of dried cranberries or chopped apples for a sweet twist.
- If you like it moister, pour in an extra ½ cup of broth before baking.
- Toast the bread cubes a day ahead to save time on Thanksgiving.
These little tweaks keep the recipe flexible. Play around and see what your family loves best.
Serving Suggestions
This dressing shines alongside classic Thanksgiving dishes. Here’s how to make it part of the meal.
- Pair it with roasted turkey and a ladle of gravy for the ultimate bite.
- Serve with mashed potatoes and green beans for a hearty plate.
- Offer cranberry sauce on the side to balance the savory richness.
- Leftovers? Heat them up with a fried egg on top for breakfast.
It’s a crowd-pleaser that fits right into the holiday spread. Everyone will be reaching for seconds.
Nutritional Information
Here’s a breakdown of what’s in a serving of this dressing. It’s based on 12 servings from the recipe.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 70mg |
| Sodium | 620mg |
| Carbohydrates | 25g |
| Fiber | 2g |
| Sugars | 3g |
| Protein | 5g |
This is an estimate and can vary based on your bread and broth choices. It’s a rich dish, so enjoy it as part of the holiday feast.
Storing and Reheating
Leftovers are a bonus with this recipe. Here’s how to keep them tasting great.
Store the dressing in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 2 months—just wrap it tightly in foil and plastic. Reheat in the oven at 325°F for 15-20 minutes, adding a splash of broth to keep it moist.
It’s almost better the next day when the flavors meld together. Pop it in the microwave for a quick fix if you’re short on time.
Why This Recipe Stands Out
This old fashioned Thanksgiving dressing recipe isn’t fussy or complicated. It’s built on tradition—bread, butter, and herbs coming together in a way that feels like home. The crispy top and soft center make every bite satisfying.
It’s also a blank canvas for your creativity. Add sausage, nuts, or whatever you love—it’ll still feel like the classic you grew up with. That balance of simplicity and flexibility keeps it a holiday staple.
Summary
This old fashioned Thanksgiving dressing recipe is a must-try for your holiday table. With basic ingredients and straightforward steps, it delivers big on flavor and nostalgia. Bake it up, serve it warm, and watch it disappear as everyone digs in.
It’s more than just a side dish—it’s a taste of tradition that brings people together. Make it this year, and it might just become your family’s go-to recipe too.
FAQ
Can I make this dressing ahead of time?
Yes, assemble it a day ahead, cover, and refrigerate. Bake it fresh on Thanksgiving Day for the best texture.
What if I don’t have stale bread?
Fresh bread works fine—just toast it in the oven first to dry it out a bit.
Can I use vegetable broth instead of chicken?
Absolutely, vegetable broth is a great swap for a vegetarian version.
How do I keep the dressing from getting soggy?
Don’t overdo the broth—start with 2 cups and add more only if it looks dry.
Can I add meat to this recipe?
Sure, cooked sausage or bacon crumbles mix in well for extra flavor.
Old Fashioned Thanksgiving Dressing Recipe
Equipment
- Large mixing bowl
- Skillet or frying pan
- 9×13-inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Oven Mitts
Ingredients
- 12 cups of day-old bread cubed (white, cornbread, or a mix works great)
- 1 cup unsalted butter 2 sticks
- 1 large onion finely chopped
- 3 celery stalks diced
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken or turkey broth low-sodium is fine
- 2 large eggs beaten
- ¼ cup fresh parsley chopped (optional)
Instructions
Step 1: Preheat the Oven
- Set your oven to 350°F (175°C). Grease your 9×13-inch baking dish with butter or cooking spray. This keeps the dressing from sticking.
Step 2: Cube and Dry the Bread
- Cut your bread into 1-inch cubes if it’s not already done. Spread them on a baking sheet and toast in the oven for 10-15 minutes until slightly crisp. Let them cool while you prep the rest.
Step 3: Cook the Veggies
- Melt 1 stick of butter (½ cup) in a skillet over medium heat. Add the chopped onion and celery, cooking until soft—about 8 minutes. Stir occasionally so they don’t burn.
Step 4: Mix the Seasonings
- In a large bowl, toss the toasted bread cubes with sage, thyme, salt, and pepper. Add the cooked onion and celery, mixing everything together evenly. The aroma will start filling your kitchen here.
Step 5: Add the Wet Ingredients
- Pour the beaten eggs and 2 cups of broth over the bread mixture. Stir gently until the bread soaks it up—don’t overmix, or it’ll get soggy. Add parsley if you’re using it.
Step 6: Transfer to Baking Dish
- Spoon the mixture into your greased baking dish. Spread it out evenly with your spoon or spatula. Dot the top with the remaining stick of butter, cut into small pieces.
Step 7: Bake the Dressing
- Place the dish in the oven and bake for 35-45 minutes. You’re looking for a golden-brown top that’s crispy but not dry. Check it at 35 minutes to avoid overcooking.
Step 8: Let It Rest
- Take the dressing out and let it sit for 10 minutes before serving. This helps it set and makes scooping easier. The smell will tempt you, but waiting is worth it.
