Old Fashioned Thanksgiving Dressing

Easy to make and affordable, this classic holiday side will shine next to the turkey!

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Bread drying time 2

Total Time 2 40

Servings people

Calories 479kcal

Author Rachel Ballard

Ingredients

4 cups cooked cornbread dried a day or two if possible; crumbled then measured, see note 1 for no cornbread option
2 cups crusty white bread dried a day or two then cubed, not sandwich bread, see note 2
3/4 cup celery diced into 1/2" pieces
1/2 cup onion yellow or white; diced into 1/2" pieces
4 tablespoons butter melted
4 tablespoons fresh sage chopped, see note 3 for dried sage
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1 cup chicken broth see note 4
1 egg lightly beaten

Instructions

Preheat the oven to 350
In a large bowl mix all ingredients except the egg. Mix well and give it a taste. Add more salt, pepper or sage if extra seasoning is needed. This will depend a lot on the type of broth you use.
Add the beaten egg once the seasoning is good and mix well.
Transfer the mixture to a greased 2.5 quart casserole dish and bake until hot in the center and the bread is starting to get golden on top; 20-25 minutes. Keep an eye on it and cover with foil for the last few minutes of baking if it gets too dark.

Notes

Note 1: If you don't want to use cornbread, just add in 4 cups more of the crusty bread of your choice. Brioche, sourdough or an artisan boule are all great options.

Note 2: Leave both your cornbread and other bread out to dry for about two days if possible. Slice the bread and leave it on a plate covered with a cloth. Cube it or crumble after it dries out.

Note 3: If using dried sage, use 2-3 teaspoons. Taste as you go until the flavor is obvious but not overwhelming.

Note 4: Chicken broth can vary widely in saltiness. Avoid bouillon cubes or powders at all cost and try to buy one that has at least some flavor. I like Pacific Foods or Kettle and Fire chicken broth (not bone broth). Making your own broth is always best.

Nutrition