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–+ servings

Homemade Dressing for Thanksgiving

Because Thanksgiving isn’t Thanksgiving without a pan full of buttery, herby, carb-loaded comfort. This dressing mixes cornbread, Italian, and French bread with onion, celery, and fresh herbs for a crisp-topped, soft-centered classic that beats any boxed mix—hands down.
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Prep Time 1 day
Cook Time 45 minutes
Course Side Dish
Servings 18

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 loaf cornbread about 8 cups, cut into 1-inch cubes
  • 1 loaf Italian bread like ciabatta (about 8 cups, cut into 1-inch cubes)
  • 1 loaf French bread about 8 cups, cut into 1-inch cubes
  • ½ cup 1 stick unsalted butter
  • 1 large onion or 2 medium, diced
  • 5 celery stalks diced
  • 6 cups low-sodium chicken broth plus more as needed
  • ½ cup fresh parsley chopped
  • 1 tablespoon fresh rosemary finely minced
  • ½ teaspoon dried basil
  • ½ teaspoon ground thyme
  • Salt and black pepper to taste

Instructions

  • Dry the Bread: Cut all the bread into 1-inch cubes and spread them on baking sheets. Cover lightly with a clean kitchen towel and let them dry out for 24 to 48 hours until completely crisp and dry to the touch.
    1 loaf Italian bread, 1 loaf French bread, 1 loaf cornbread
  • Cook the Vegetables: Melt the butter in a large skillet over medium heat. Add the diced onion and celery and cook for about 4 minutes, stirring occasionally, until softened and fragrant.
    ½ cup 1 stick unsalted butter, 1 large onion, 5 celery stalks
  • Add Broth and Herbs: Pour in the chicken broth, then stir in the parsley, rosemary, basil, thyme, salt, and pepper. Simmer for 2 to 3 minutes to let the flavors blend.
    ½ cup fresh parsley, 1 tablespoon fresh rosemary, ½ teaspoon dried basil, ½ teaspoon ground thyme, Salt and black pepper, 6 cups low-sodium chicken broth
  • Mix the Dressing: Place all the dried bread cubes in a large mixing bowl. Gradually ladle the hot broth mixture over the bread, tossing gently after each addition. Continue until the dressing reaches your desired moisture—soft and cohesive but not soggy. Taste and adjust the seasoning if needed.
  • Bake the Dressing: Transfer the mixture to a large casserole dish. Bake uncovered at 375°F for 20 to 30 minutes, until the top is golden and crisp and the inside is tender.
  • Serve: Serve piping hot with turkey, gravy, and all the Thanksgiving fixings. Leftovers reheat beautifully in the oven.