Rich, buttery and filled with savory flavor from onion, celery and warm spices, this Old Fashioned Turkey Dressing feels right at home on every Thanksgiving table. It’s easy to prepare ahead of time, endlessly customizable, and guaranteed to please a crowd.
It’s everything you want in a traditional stuffing: crisp edges, a soft, fluffy center, and layers of flavor that taste like fall in every bite. Pair it with roasted turkey, mashed potatoes and a drizzle of gravy for the ultimate holiday plate.
Jump to:
- Why You Will Love This Old Fashioned Turkey Dressing Recipe
- Ingredients
- Substitutions and Variations
- How to Make This Recipe For Old Fashioned Turkey Dressing
- More Side Dish Recipes You Will Love
- How to Store Old Fashioned Turkey Dressing
- What to Serve with Old Fashioned Turkey Dressing
- Top Tips
- Old Fashioned Turkey Dressing Frequently Asked Questions
- More Recipes You Will Love
- Old Fashioned Turkey Dressing
This dressing recipe was inspired by and pairs well with our holiday menu: Herb Butter Turkey (and Gravy), Idahoan Mashed Potatoes and Whole Berry Cranberry Sauce.
Why You Will Love This Old Fashioned Turkey Dressing Recipe
- Classic Flavor: This recipe has stood the test of time for a reason. It's packed with familiar, comforting flavor.
- Customizable: You can easily tweak the kind of bread, herbs, and add-ins to suit your family’s personal preference.
- Family Favorite: Even picky eaters are big fans of this traditional thanksgiving stuffing.
- Perfect Texture: Moist in the middle with crisp edges thanks to oven baking.
- Great Make-Ahead Dish: You can prep everything in advance and bake when ready.
Ingredients
This classic recipe starts with simple ingredients that build layers of savory flavor and the perfect texture.
See the recipe card below for the exact quantities of each ingredient.
- Stale Bread: The best way to prepare them is to cube the loaf into small pieces so that the dry bread will soak up broth evenly.
- Eggs: Bind the ingredients together and add moisture.
- Poultry Seasoning and Herbs: Adds depth of flavor and traditional holiday seasoning.
- Packaged Stuffing Mix (Stovetop): Boosts seasoning and texture.
- Chicken Broth: Provides moisture and savory flavor to bind the dressing.
For this recipe, you'll want to have on hand a 9x13 casserole dish, extra large mixing bowl, aluminum foil and measuring cups and spoons.
Substitutions and Variations
This old-fashioned stuffing recipe is easy to adapt for any holiday menu. One bite and you’ll see why it’s bound to become a family tradition.
- Gluten-Free Option: Swap in your favorite gluten-free bread or stuffing mix.
- Vegetarian Version: Use vegetable broth instead of chicken stock.
- Add Protein: Stir in cooked sausage, ground turkey, bacon, or lentils.
- Switch Up the Herbs: Try fresh or dried sage, thyme or rosemary in place of parsley.
- Hint of Sweetness: Add chopped apples, raisins, or dried cranberries.
- Change the Bread: Use sourdough, white, French, whole grain or even cornbread.
- Use Turkey Stock: Homemade turkey broth adds extra flavor.
- Drizzle in Drippings: A spoonful of turkey drippings brings savory depth.
How to Make This Recipe For Old Fashioned Turkey Dressing
This easy stuffing recipe comes together with just a few simple steps.
Preheat the oven at 375F. Lightly grease a 9x13 casserole dish.
In a large pot, melt the butter, cook onion and celery for 10 minutes on medium heat and set aside to lightly cool.
Then whisk together milk and eggs in a small bowl for later.
In an extra-large bowl add the bread with the Stovetop package, salt, 1 tablespoon paprika, parsley and ground pepper and mix well to combine.
Add the cooked onion and celery to the extra-large bowl and mix again.
Pour in the milk and egg mixture, then transfer to the lightly greased 9x13 casserole dish.
Evenly coat the breading with 2-2 ½ cups of the chicken stock (until just saturated).
Sprinkle with the remaining 1 teaspoon paprika.
Cover tightly with tin foil and bake for 40 minutes, then uncovered for 10 to 15 minutes or until desired crispness.
Hint: Cube your bread the night before and leave it out to dry. For a quicker method, toast the cubes in a single layer on sheet pans at low heat until lightly crisp. Prefer a softer texture? Pulse a portion into breadcrumbs and mix them in.
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How to Store Old Fashioned Turkey Dressing
Whether you're prepping ahead or saving leftovers, here’s how to store, freeze and reheat your old fashioned turkey dressing for the best flavor and texture.
- Refrigerator: Store leftover stuffing in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months.
- Reheating: Microwave individual servings or bake at 350F with a splash of broth to re-moisten.
- Make ahead: Assemble fully, then refrigerate and bake the day of. Bring to room temperature before baking.
What to Serve with Old Fashioned Turkey Dressing
- Thanksgiving Mains: Thanksgiving turkey, roast chicken, glazed ham, prime rib roast, brisket.
- Classic Sides with Fresh Veggies: Maple Brussels sprouts, mashed potatoes, roasted carrots, green bean casserole, cranberry sauce.
Top Tips
- Prep in Advance: Prep this recipe a day ahead by assembling all ingredients except chicken stock in a casserole dish. Cover and refrigerate until needed, add chicken stock, and bake.
- Don’t Over-Soak: Avoid adding too much liquid to the point of soggy; add just enough that it is saturated but the bread doesn’t fall apart.
- Customize Texture: For a crispier top, broil until golden brown.
- Batch Size: Make a double batch if you’re serving a large crowd, it always disappears fast.
Old Fashioned Turkey Dressing Frequently Asked Questions
Here are answers to some of the most common questions about making this old fashioned turkey dressing.
talian, French, white or sourdough bread all work well. Just make sure it’s dried or toasted so it can soak up the broth without getting soggy.
Traditionally, stuffing is when you "stuff" your turkey with the bread and herb mixture. Dressing is when you make it on its own, cooked in an oven, slow cooker, or on the stovetop.
Add just enough broth to saturate the bread making it moist but not mushy. If it’s still too dry after baking, a quick drizzle of warm broth can help.
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Old Fashioned Turkey Dressing
Equipment
- 9x13 casserole dish
- Extra Large Mixing Bowl
- Tin Foil
- Measuring Cups and Spoons
Ingredients
- 1 loaf of bread cut into 1” pieces and left out to dry (about 16-ounces)
- 1 cup celery finely chopped (3 stalks)
- 1 large yellow onion finely chopped (1 ½ cups)
- 2 sticks butter, unsalted
- 3 large eggs lightly beaten
- ½ cup whole milk
- 1 tablespoon sea salt
- 1 tablespoon + 1 teaspoon ground paprika, divided
- 1 tablespoon dried parsley
- 1 teaspoon ground pepper
- ½ teaspoon poultry seasoning
- 1 package turkey Stovetop
- 2 to 2 ½ cups chicken stock low sodium
Instructions
- Preheat the oven at 375F. Lightly grease a 9x13 casserole dish.
- In a large pot, melt the butter, cook onion and celery for 10 minutes on medium heat and set aside.
- In a small bowl, whisk together the milk and eggs.
- In an extra-large bowl add the bread with the Stovetop package, salt, 1 tablespoon paprika, parsley and ground pepper and mix.
- Add the onion and celery to the extra-large bowl and mix again.
- Add in the milk and eggs to combine.
- Transfer to the lightly greased 9x13 casserole dish.
- Pour in 2-2 ½ cups of the chicken stock and cover (until just saturated).
- Sprinkle with the remaining 1 teaspoon paprika.
- Cover tightly with tin foil and bake for 40 minutes, then uncovered for 10 to 15 minutes or until desired crispness.
Notes
- Cube your fresh bread the night before and let it sit out. You can also toast the cubes in a single layer on sheet pans in the oven on low heat. They'll be the perfect texture the next day. If you prefer a finer texture, pulse a portion into breadcrumbs for mixing in.
- Prep this recipe a day ahead by assembling all ingredients except chicken stock in a casserole dish. Cover and refrigerate until needed, add chicken stock, and bake.
- Avoid adding too much liquid to the point of soggy; add just enough that it is saturated, but the bread doesn’t fall apart.
- For a crispier top, broil until golden brown.
- Make a double batch if you’re serving a large crowd, it always disappears fast.
Nutrition
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Eva Filer says
I was never a fan of stuffing until I had this recipe. It is so moist with a crispy top, with so much flavor. I welcome any excuse to make it!
Lisa says
Stuffing is my favorite part of a turkey dinner. I'm definitely going to try this recipe!
Eva Filer says
That is so great to hear, thank you so much!