Classic Thanksgiving Dressing With Parsley, Sage and Thyme

Classic Thanksgiving Dressing With Parsley, Sage and Thyme

62
USA WEEKEND columnist Pam Anderson 0

"For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction."

Ingredients {{adjustedServings}} servings 123 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 123 kcal
  • 6%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
  2. Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
Tips & Tricks
How to Make Stuffing

See the five elements to stuffing—and enjoy it with or without a bird.

Grandma’s Corn Bread Dressing

See how to make a corn bread dressing flavored with a touch of sage.

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 62

  1. 81 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
MELP0028
7/9/2005

I have never seen this recipe anywhere! This is very similar to the recipe that my mom has used all my life and it was passed down to her from her mom. If you are interested in a wonderfully simple but delicious homemade dressing then you must give this a try. This dressing is one of the first things that goes everytime it is made.

Julie Ann White
12/17/2004

French bread worked like a charm! Stuffing was tender, flavorful and moist (I included 1C additional liquid for personal preferences). I also added crushed garlic (2 cloves). Everyone was VERY shocked it was my first experience making homemade stuffing.

Lisa Rae
1/1/2007

When I made this recipe the second time, I chose to interpret a celery STALK as an entire bundle of celery, rather than just one RIB. When prepared this way, the dressing was perfect!