Every item on this page was dressing recipe by The Pioneer Woman team. The site may earn a commission on some products. How to Make Thanksgiving Dressing It’s a real feast for the senses!
Some versions are light and airy, and can almost be tossed around with a spoon. I grew up loving my mom’s dressing. To serve it, we scooped out helpings with a spoon and for the most part, the stuffing stayed together in one homogenized piece. The larger chunks of dried bread break apart to some degree when mixing the dish together, but large chunks remain throughout—and that’s what I love about this dressing.
A real feast for the senses! 2007 version of this post, click here! The basic recipe is the same, save for a few minor alterations. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. Cut all the bread into 1-inch cubes and lay them out on sheet pans. Cover with a dish towel and let them dry out for 24-48 hours until they’re dry and crisp. Melt the butter in a large skillet. Add the onions and celery and cook for 3-4 minutes. Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
Put all the bread cubes in a large bowl and slowly ladle in the broth mixture, tossing as you go until the dressing has the moisture level you want. Taste and add more seasonings as needed. Bake the casserole for 20 to 30 minutes at 375 degrees until golden and crisp on top. Serve piping hot with a turkey and gravy! A day or two before Thanksgiving, make the cornbread!