Old Fashioned Thanksgiving Dressing Recipe

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Throw out the boxed stuffing and use this Old Fashioned Thanksgiving Dressing Recipe. Instructions for stuffing and dressing are included!

The cooked stuffing in a pan with a towel next to it on a brown table.

I was shocked recently when a friend of mine said his family always made stuffing from a box. I always grew up with the best old fashioned dressing recipe for Thanksgiving. This recipe is a MUST for Thanksgiving. It might become a new family tradition!

This recipe has stood the test of time. It is as good as Grandma’s Old Fashioned Bread Stuffing and goes great with the traditional turkey found on Thanksgiving Day.

Don't feel you need to limit this recipe to once a year, though! This is a classic stuffing recipe that can be used year-round!

Enjoy your Thanksgiving dinner this year and don't forget the pumpkin pie!

Need another recipe for your holiday meal? Check out my Southern Candied Yams Recipe with Marshmallows!

Stuffing vs. Dressing

Technically speaking, stuffing is generally cooked inside the roast turkey while dressing is prepared outside. Most people use their preferred term regardless of how this Thanksgiving side dish is prepared.

It tends to be a regional thing. If you're in the deep south, it's dressing. If you're in other parts of the US, it's likely stuffing. No matter what you call it, it is a common addition to the Thanksgiving table.

This recipe can be used to stuff a turkey (with some leftover for a small casserole dish) or it can be baked in a large casserole dish for everyone to enjoy!

Why You'll Love This Recipe

This old fashioned bread stuffing for turkey will remind you of your grandma’s Thanksgiving stuffing!
Because this is a sausage stuffing, it's more filling than those without meat and has great flavor.
Honestly, it is the best stuffing recipe. Your guests will be going back for more!

Recipe Ingredients

You'll need the following ingredients to make this old fashioned turkey dressing.

The ingredients to make old fashioned thanksgiving dressing.

White Sandwich Bread is the best type of bread to form the base for this dish. You can use stale bread as well.

Celery helps to balance flavors and add moisture.

Onion adds a great flavor to this simple stuffing.

Pork Breakfast Sausage helps to beef up this perfect side dish.

Poultry Seasoning has several spices in it including sage.

Salt helps to pull out the flavors from the other ingredients.

Black Pepper adds a little bit of a kick.

Eggs work as a binding agent which adds strength and stability to the dressing.

Chicken Broth gives it some more moisture so you don't end up with dry stuffing.

Butter is used to grease the casserole dish.

How to Make Old Fashioned Turkey Stuffing with Poultry Seasoning

Here are some quick visual instructions. The full recipe card with ingredient measurements is below!

Preheat the oven to 350 degrees Fahrenheit. Cut up the white bread into large cubes.

Place bread cubes into a large bowl with all of the seasonings. Mix well.

Two large bowls. One with cubed bread and the other shows the bread with seasoning dusted on it.

Chop the vegetables into smaller pieces.

A glass bowl of chopped onion and celery.

Brown the sausage. Add the celery and onion mixture and cook until it begins to soften.

A pan browning sausage and a pan with sausage, onion and celery.

Add the sausage and vegetable mixture to the large mixing bowl and combine.

A pan with the cooked sausage, onion and celery. A large bowl with cubed bread and the sausage mixture on top.

Beat the eggs and chicken broth together and add to the bread mixture.

A bowl with two beaten eggs and a bowl of the stuffing mixture with the egg and broth being added.

OPTION 1: Butter a large casserole or baking dish and add the stuffing. Cook covered for 30 minutes and then uncovered for another 15. (Picture shows a small casserole dish)

OPTION 2: Stuff the thanksgiving turkey with the dressing. If there is any leftover, follow option 1 replacing 30 minutes with 25.

The turkey dressing should be golden brown on top and moist and flavorful inside. Happy Thanksgiving!

The cooked stuffing in a pan with a towel next to it.

Recipe Tips & Tricks

If you notice your stuffing is a bit dry after adding the egg and chicken broth, you can add an additional 1-2 tablespoons of broth.

Storage and Reheating

Storage: Store in an airtight container in the fridge for 3-4 days.
Reheating: Reheat in the oven at 350° F for 20 minutes covered. You may add a little broth if it appears dry. You can also reheat it in the microwave for about 30-45 seconds.
Freezing: Store in small containers for up to 3 months.

Substitutions

Bread: If you don't have white bread, you can use french bread, wheat bread, sourdough bread, old-fashioned cornbread, etc.
Chicken Broth: This can be replaced by turkey stock or broth.

Variations

Old Fashioned Turkey Stuffing: Make the recipe as it is written, but stuff the turkey with the dressing. Any leftover dressing can be baked in a small casserole dish.
Old Fashioned Sage Dressing: Add 1 teaspoon of ground sage along with the poultry seasoning, salt, and pepper.

Frequently Asked Questions

Can you make this homemade stuffing recipe ahead of time?

Yes! You can make it ahead of time. If you combine the wet and dry ingredients ahead of time, make sure to freeze them. If you keep them separate, cover the dry ingredients with plastic wrap and refrigerate. Add the wet ingredients when you are ready to cook.

Why do you put eggs in dressing?

The eggs act as a binder for the dressing. Stuffing and dressing usually include eggs in the recipe to give strength and stability to the stuffing.

What bread makes the best dressing?

White bread is usually the first choice for dressing. White bread is soft, fluffy and is best at absorbing liquid. The mild flavor of white bread is a great base for the many flavors found in stuffing.

More Thanksgiving Favorites

We love having a side of sautéed green beans with this easy green bean seasoning.

Another holiday staple is this broccoli cheese and rice casserole with its cheesy sauce and crunchy cracker topping.

More From Thyme for the Table

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