Turkey Dressing Recipe
This Turkey Dressing Recipe is the ultimate holiday side! It’s a golden, buttery, herb-packed crowd-pleaser! With sautéed onions, celery, and fragrant herbs mixed into crisp bread cubes and baked to perfection, it’s the cozy, flavorful companion every turkey dinner deserves.
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A Note from Kim
My Holiday Must-Have
Turkey dressing has always been one of my favorite holiday staples. There’s something about the buttery bread, sautéed veggies, and fragrant herbs all baked together that just screams comfort. I love making it alongside other classic sides like mashed potatoes, green bean casserole, and cranberry sauce, together, they create a table full of cozy, flavorful dishes that everyone digs into first.
I also love that this stuffing recipe is easy enough to make ahead of time. While the turkey is roasting and the ham is slow cooking, you can pop it in the oven and let it bake to golden perfection without any stress. It’s the kind of recipe that feels like a little love from the past, perfect for sharing with family and friends, and honestly, it gets rave reviews every time I make it!
With love (and lots of good eats), 
I’ve been making this stuffing every Thanksgiving since 2020, and it’s always a crowd-pleaser! One little tweak I sometimes make is swapping about 1 cup of the celery for finely chopped carrots. I love the extra flavor and texture, but I’ve also made it exactly as written, and it’s just as fantastic.
— Mel
Ingredients You’ll Need
My mom’s dressing is always on our Thanksgiving menu, and it’s always a hit! Here’s everything you’ll need to make it:
- Bread: The base of your dressing! Use a loaf of sandwich bread or two baguettes, about 10–12 cups once cubed. Day-old or oven-dried bread absorbs the broth perfectly without turning soggy.
- Butter: Adds rich flavor and helps sauté the veggies for the best taste in every bite. Use unsalted butter to control the salt level.
- Onion & celery: A must for classic dressing flavor and savory depth. Finely diced so it blends evenly with the bread and herbs.
- Garlic: Just a little goes a long way for extra flavor!
- Fresh parsley: Brightens up the dish with freshness.
- Sage: The signature herb of Thanksgiving! Ground sage adds cozy, earthy flavor that defines traditional dressing.
- Thyme: Adds subtle herbal warmth.
- Marjoram: Mild and slightly sweet, this herb rounds out the savory flavors.
- Turkey or chicken stock: Moistens the dressing and adds flavor. Adjust the amount to reach your preferred texture, more for softer dressing, less for crispier edges.
- Eggs: Help bind the dressing together and give it a light, custardy texture. Lightly beat before mixing in.
- Salt and black pepper: Simple but essential for seasoning all the other flavors. Adjust to taste depending on the saltiness of your broth.
Delicious Variations
- Sausage dressing: Add cooked and crumbled breakfast sausage or Italian sausage for rich, savory flavor.
- Cornbread dressing: You will love my family’s favorite cornbread dressing, an easy mix of cooked Jiffy cornbread, onion, celery, breadcrumbs, seasonings, dried cranberries and maple sausage. All baked together to golden brown perfection.
- Add mushrooms & herbs: Sauté mushrooms with a bit of garlic and thyme before mixing them in for earthy depth.
- Apple & cranberry: Add diced apples and dried cranberries for a touch of sweetness that pairs beautifully with turkey.
- Bacon & onion: Stir in crispy bacon and caramelized onions for an irresistible smoky-sweet flavor combo.
Turkey Dressing Recipe
Ingredients
For the dressing
- 1 loaf bread or 2 baguettes (about 21 ounces and 10-12 cups)*
- 6 tablespoons unsalted butter (plus extra for greasing baking dish)
- 1 cup onion, finely diced
- 2 medium stalks celery, finely diced
- 2 teaspoons garlic, minced
- ¼ cup minced fresh parsley leaves
- 1 teaspoon ground sage
- 1 teaspoon thyme leaves
- ½ teaspoon marjoram leaves
- 3 ½ – 4 cups turkey stock, chicken stock or broth
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
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Instructions
- 1 loaf bread or 2 baguettes (about 21 ounces and 10-12 cups)* should be stale. Either leave out overnight or place cubes in the oven at 300ºF, tossing on the baking sheet occasionally until they are crisp or about 30 minutes.
- Preheat oven to 400ºF. Butter a 9×13-inch (2-3 quart) casserole dish; set aside.
- Melt 6 tablespoons unsalted butter in a large skillet over medium-high heat. Add the diced 1 cup onion and 2 medium stalks celery and sauté for about 8 to 10 minutes and until tender. Add the minced 2 teaspoons garlic, ¼ cup minced fresh parsley leaves, 1 teaspoon ground sage, 1 teaspoon thyme leaves and ½ teaspoon marjoram leaves; cook for 1 minute more. Remove skillet from heat. Transfer to a very large mixing bowl.
- Place bread cubes in the bowl with the onion mixture. Add 2 large eggs, 3 ½ – 4 cups turkey stock, chicken stock or broth, 1 teaspoon salt and 1/2 teaspoon ground black pepper to the bowl. Stir well to completely coat the bread and combine all ingredients. Transfer the mixture to the prepared dish.
- Cover the dish with foil and bake for 25 minutes. Remove the foil, then bake for an additional 15-20 minutes or until top is golden brown.
- Allow to cool for 5-10 minutes before serving.
Notes
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How to Make This Turkey Dressing Recipe
Step 1: Dry the bread. To make stale bread quickly, spread cubes on a baking sheet and bake at 300ºF for about 30 minutes, tossing occasionally, until dry and crisp. Or simply leave the bread uncovered overnight.
Step 2: Sauté vegetables. Melt butter in a large skillet over medium-high heat. Add the onion and celery and sauté for about 8 to 10 minutes and until tender.
Step 3: Add and cook herbs. Add the garlic, parsley, sage, thyme and marjoram leaves; cook for 1 minute more. Remove skillet from heat. Transfer to a very large mixing bowl.
Step 4: Combine. Place bread cubes in the bowl with the celery mixture. Add eggs, stock or chicken broth, salt and pepper to the bowl. Stir well to completely coat the bread and combine all ingredients.
Step 5: Transfer mixture to dish and bake. Transfer the mixture to the prepared baking dish. Cover the dish with foil and bake for 25 minutes.
Step 6: Remove aluminum foil and continue baking. Remove the foil, then bake for an additional 15-20 minutes or until top is golden brown. Allow to cool for 5-10 minutes before serving.
Kim’s Recipe Tips
- Types of bread: As I mentioned above, I like to use French bread, sourdough bread or some other type of artisan bread for stuffing, but use whatever bread you like best. Other options are a multigrain loaf or even white bread. I know people that have even used leftover rolls, hamburger buns and hot dog buns.
- Stale bread: If you’ve set your bread out overnight and it still isn’t stale or you completely forgot, stick fresh bread cubes in an oven at 300 degrees f to dry it out for about 30 minutes. Watch the bread closely, as it may take less time if you’ve already left it out overnight.
- Egg-free version: There are 2 eggs in this recipe. They act as a binder, but it is not crucial that they are included. For an egg free dish, simply leave them out.
Frequently Asked Questions
They’re basically the same dish! The only real difference is how they’re cooked. Stuffing is traditionally baked inside the turkey, while dressing is baked separately in a casserole dish. However, the terms are also often used interchangeably.
Yes! Assemble everything the day before, cover it with foil or plastic wrap, and refrigerate for up to 24 hours. When you’re ready to bake, add a splash of broth for moisture if it looks dry and let it sit out at room temperature for about 30 minutes to take the chill off. Bake as directed. It’s possible you’ll need to bake the stuffing a little longer because of starting with a cold dish.
Yes! If you prefer to cook your dressing inside the turkey cavity instead of baking it separately, here’s how to do it safely and deliciously:
1. Prepare the stuffing: Make your dressing as directed, but keep it slightly on the dry side since it’ll absorb juices from the turkey as it cooks.
2. Loosely fill the cavity: Spoon the stuffing into the main cavity (and neck cavity, if you like), packing it loosely, about ¾ full. Stuffing expands as it cooks, so don’t overfill!
3. Secure the openings: Tuck the skin flaps under or tie the legs together with kitchen twine to help keep the stuffing in place.
4. Cook immediately: Once the turkey is stuffed, roast it right away. Never stuff a turkey in advance, it’s a food safety risk.
5. Check temperatures carefully: The stuffing’s center must reach an internal temperature of 165°F to be safe to eat, even if the turkey itself is done sooner. If the turkey is ready but the stuffing isn’t, scoop it out and finish baking it separately in a dish.
Serving Suggestions
- Serve it alongside your Thanksgiving turkey: This is the ultimate classic pairing! Spoon your dressing right next to juicy slices of roast turkey and drizzle it with a little gravy.
- Pair with holiday sides: It’s perfect with mashed sweet potatoes, broccoli rice casserole, roasted Brussels sprouts and dinner rolls for a full Thanksgiving spread.
- For a Southern-style feast: Serve it with smothered turkey, collard greens, and sweet potatoes — pure comfort food!
- Turn leftovers into something new:
- Press dressing into a waffle iron for crispy “stuffing waffles” and top with turkey and gravy.
- Form into patties and pan-fry for stuffing cakes — so good with eggs for breakfast!
- Add a scoop to a Thanksgiving leftovers sandwich or sliders with turkey and cranberry sauce.
Storage Recommendations
- Refrigerate leftovers: Store any leftover dressing in an airtight container in the fridge for up to 4–5 days. Reheat in the oven or microwave until warmed through.
- Freeze for later: Let the dressing cool completely, then store in the freezer in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating tips: Add a splash of broth or water when reheating to keep the dressing moist. Cover with foil in the oven to prevent drying out.
More Favorite Thanksgiving Side Dishes
If you try this Thanksgiving dressing recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
This is my go to recipe for stuffing. Every year I get compliments on it and it’s always requested. I usually make mine fresh the day of so I can’t say how it turns out if you make it the day before.
I’ve been making this stuffing every Thanksgiving since 2020, and it’s always a crowd-pleaser! One little tweak I sometimes make is swapping about 1 cup of the celery for finely chopped carrots. I love the extra flavor and texture, but I’ve also made it exactly as written, and it’s just as fantastic.
Thank you for the fantastic recipe! Have made this several years now and everyone looks forward to it.
I left out the eggs and halved the recipe and it was delicious!!
Totally amazing! Super glad I found this recipe to try, definitely our goto from now on. Thank you!
Seriously the best stuffing recipe. Everyone loves it!
Thank you so much for this recipe, Kim! Tried it for Friendsgiving a few nights ago…HUGE hit! Just finished making a double batch for Thanksgiving.
This is the only dressing I make. I’m happy to report that I had a big dinner canceled and decided to freeze the whole tray uncooked. Was frozen about a month when I pulled it and it was as perfect as if I made it the same day.
Delicious! Will definitely make again, maybe adding some sausage as well.
So happy you enjoyed!
Easy with classic flavors! Recommend!
Awesome recipe. We deep fried our turkey so I was worried about stuffing without drippings, but this was the favourite dish of the night aside from the juicy turkey! Will be making often. I used two baguettes for ours and it was a great texture.