Classic Thanksgiving Dressing With Parsley, Sage and Thyme

Classic Thanksgiving Dressing With Parsley, Sage and Thyme

60 Reviews 4 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 cups

ADVERTISEMENT

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.

Share It

Reviews (60)

Rate This Recipe
MELP0028
129

MELP0028

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
102

Julie Ann White

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
93

Lisa Rae

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!

More Reviews

Similar Recipes

Holiday Dressing
(169)

Holiday Dressing

Sausage Dressing
(12)

Sausage Dressing

Oyster Dressing II
(7)

Oyster Dressing II

Christmas or Thanksgiving Dressing
(6)

Christmas or Thanksgiving Dressing

Classic Herb Stuffing
(4)

Classic Herb Stuffing

Sage Sausage and Cider Stuffing
(3)

Sage Sausage and Cider Stuffing

Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Holiday Dressing

>

next recipe:

Thanksgiving Tradition Oyster Dressing