Intro
Hi, I’m Dulcia. This is my best homemade stuffing, a classic old-fashioned turkey dressing I make when I want comfort and reliable flavor. I test simple recipes until they are consistent, and this one gives you a crisp top with a moist, well-seasoned interior.
Origins
Stuffing, also called dressing in some regions, is a staple with roots in many culinary traditions. For background on stuffing and its history, see the Wikipedia entry on stuffing. For food safety and guidance on cooking stuffing, the USDA provides helpful tips, especially when combining stuffing with poultry.
Ingredients
- Toasted white bread slices, left to dry until hard, about 24 hours
- Butter
- 1 chopped onion
- 2 stalks chopped celery, chopped
- Chicken broth
- 2 lightly beaten eggs
- A few tablespoons water, as needed
- Salt
- Black pepper
- Rubbed sage
- Garlic powder
Notes: you can add 1/2 cup chopped fresh parsley, 1/2 cup dried cranberries, or cooked sausage for extra flavor. For more bread ideas that work well for stuffing, check my post on Cheesecake Factory style bread and my Cinnamon Roll Cheesecake notes for texture inspiration.
Instructions
- Spread toasted bread slices on baking sheets and let sit out at room temperature until hard, about 24 hours.
- Once bread slices are ready, gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9×13-inch baking dish.
- Crush bread slices into crumbs with a rolling pin. Transfer crumbs to a large bowl.
- Melt butter in a medium saucepan over medium heat. Stir in onion and celery; cook and stir until soft, 5 to 7 minutes. Remove from heat and drain any excess liquid.
- Stir chicken broth and eggs into bread crumbs; mix until evenly moistened, but not soggy. Add a few tablespoons of water if needed to reach your desired consistency.
- Mix in cooked onion and celery, rubbed sage, garlic powder; season with salt and pepper.
- Press dressing mixture into the prepared baking dish.
- Bake in the preheated oven until the top is brown and crisp, about 1 hour.
- Serve hot and enjoy.
Turkey Dressing
- Total Time: 25 hours 37 minutes
- Yield: About 8 servings 1x
Description
Old-fashioned turkey dressing made with lightly toasted bread, sautéed onion and celery, broth and seasonings, then baked until brown and crisp.
Ingredients
- Lightly toasted white bread
- Butter
- 1 chopped onion
- 2 stalks celery, chopped
- Chicken broth (to moisten)
- 2 lightly beaten eggs
- A few tablespoons water (optional, to adjust consistency)
- Salt
- Black pepper
- Rubbed sage
- Garlic powder
- Optional: 1/2 cup chopped fresh parsley, dried cranberries, or sausage
Instructions
- Spread toasted bread slices on baking sheets and let sit at room temperature until hard, about 24 hours.
- Gather all ingredients, preheat oven to 325?F (165?C), and lightly grease a 9×13-inch baking dish.
- Crush the dried bread slices into crumbs with a rolling pin and transfer crumbs to a large bowl.
- Melt butter in a medium saucepan over medium heat, stir in onion and celery, and cook, stirring, until soft, about 5 to 7 minutes, then remove from heat and drain.
- Stir chicken broth and the beaten eggs into the bread crumbs and mix until evenly moistened but not soggy, adding a few tablespoons of water if needed.
- Mix in the cooked onion and celery, rubbed sage, and garlic powder, and season with salt and pepper to taste.
- Press the dressing mixture into the prepared baking dish.
- Bake in the preheated oven until the top is brown and crisp, about 1 hour.
- Serve hot and enjoy.
- Prep Time: 24 hrs (includes 24 hours to dry bread); ~30 mins active
- Cook Time: 1 hour 7 minutes (includes ~5–7 mins sautéing + 1 hour baking)
Tips
- Use day-old or toasted bread left to dry for best texture – fresh soft bread makes the dressing gummy.
- Cook the onion and celery just until soft to keep a pleasant bite and avoid excess moisture.
- Taste and adjust salt and herbs before pressing into the dish – flavors concentrate during baking.
- If you like a moister dressing, add a couple of extra tablespoons of warm broth; add slowly to avoid sogginess.
Variations
- Sausage dressing: brown 8 ounces of sausage, drain, and stir into the mixture before baking.
- Fruity twist: fold in 1/2 cup dried cranberries and 1/4 cup chopped pecans.
- Herb-forward: add 1/2 cup chopped fresh parsley and 1 teaspoon fresh thyme for brightness.
FAQ
Q: Can I bake this stuffing inside the turkey?
A: This recipe is written as a separate baked dressing. If you choose to stuff poultry, follow USDA safety guidance and ensure the center of the stuffing reaches a safe temperature.
Q: How far ahead can I prepare this?
A: You can prepare the mixture and refrigerate it for a day before baking. If making far ahead, keep it tightly covered to retain moisture.
Q: Can I use other bread types?
A: Yes. White bread is classic for a neutral texture, but sourdough or country white will add flavor. Avoid very sweet breads unless you want a sweet-savory contrast.
Conclusion
This is my go-to turkey dressing when I want something straightforward, dependable, and easy to customize. Try it as written first, then experiment with sausage, herbs, or dried fruit to make it your own. For more recipes and baking tips, visit my homepage or explore related posts on bread and cheesecake techniques at https://www.dulciarecipes.com/, https://www.dulciarecipes.com/cheesecake-factory-bread/, and https://www.dulciarecipes.com/cinnamon-roll-cheesecake/.
External resources: Wikipedia on stuffing, USDA stuffing safety