Name: Thanksgiving Dressing from the Pot
Yield: 14

Thanksgiving Dressing made with thick sourdough, fresh herbs, and buttery sautéed veggies. Simple ingredients, big flavor!

Thanksgiving Dressing

Thanksgiving dressing (or stuffing if baked in the turkey) is a must for a holiday spread. There are so many ways to make it—stuffing the turkey, baking it in a dish, or adding eggs for a lighter texture. Some versions include ingredients like mushrooms and dried fruit, while others keep it simple.

My family’s recipe uses medium-firm bread, fresh herbs, and sourdough. It doesn’t need many ingredients, but the flavor is incredible. It’s always a hit with guests; I can’t show up to Thanksgiving without it!

Ingredients

Butter: Makes the dressing rich and moist. Use unsalted to control saltiness.
Bread: Use day-old bread, you want it dried out to prevent sogginess.
Yellow onions: Cook until lightly browned for the best flavor.
Celery: Slice thinly for even cooking and texture.
Minced garlic: Add garlic at the end of sautéing veggies to prevent burning.
Parsley: Choose flat-leaf for a stronger flavor than curly parsley.
Fresh poultry herb mix: Look for a mix with sage, thyme, and rosemary.
Fresh oregano: Fresh herbs taste better than dried; but in a pinch dried works.
Chicken stock: Low-sodium helps control saltiness in Thanksgiving dressing.
Eggs: Whisk eggs before adding to mix them evenly.

Bread baking in the oven to dry out while butter, veggies, and herbs are being cooked in a pot.

Thanksgiving Dressing Tips

Use room-temp eggs—they mix in better and won’t start cooking too soon. Soak cold eggs in warm water for 10 minutes.
Whisk eggs with chicken broth before adding to the dressing for even mixing.
To save on fresh herbs, look for a fresh “poultry” herb mix around Thanksgiving; it usually includes rosemary, sage, and thyme.
If you’d rather skip fresh oregano, use 1/4 teaspoon dried or leave it out.

Egg and broth mixture being combined with cooked veggies, followed by adding bread for the Thanksgiving dressing recipe.

How To Make Dressing For Thanksgiving

Bake the bread. Cut a day-old loaf into pieces and bake until dry.
Veggies. While the bread dries, cook veggies in butter. Stir often, then add herbs.
Toss with eggs and chicken stock. Mix the bread and veggies with chicken stock and eggs.
Bake. move to a pan and bake until the edges turn golden and crispy on top.

Storage

Can You Make Ahead Of Time?

Yes! This Thanksgiving dressing is straightforward to prep ahead. Dry out the bread and store it in an airtight bag at room temp. Complete step 3, then chill that mixture in an airtight container. The next day, pick up at step 4 and add a little extra bake time if needed.

For storage, place the dressing in an airtight container or tightly cover the dish. Refrigerate for up to 4 days or freeze for up to 1 month.