There’s just something about Grandma’s Thanksgiving dressing that takes you right back home. The smell of onions and sage filling the kitchen, the golden crispy top, and that buttery, herby bite — it’s pure comfort. This is one of those recipes that’s been passed down, tested a hundred times, and still makes it to the table every single year. It’s simple, classic, and full of love.
What You’ll Need
- 1 loaf (16 oz) day-old white sandwich bread, cut into ½-inch cubes
- 1 stick (½ cup) unsalted butter
- 1 medium yellow onion, finely diced
- 3 celery stalks, finely diced
- 2½ cups low-sodium chicken broth (or more as needed)
- 2 large eggs
- 2 teaspoons dried rubbed sage
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley (optional, for garnish)
- Non-stick cooking spray or extra butter (for greasing dish)
Why I Love This Recipe
This is the exact dressing my grandma made every single Thanksgiving. It was the first thing she put on the table and the last thing people stopped sneaking bites of while doing dishes.
- It’s got that perfect balance of soft center and crispy edges
- The sage and thyme make it taste just like the holidays
- It’s so simple and forgiving — make it ahead, bake it last minute, and it always works
- It brings back memories, and now it creates new ones
Servings and Cook Time
Servings: 10-12
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Macros (Per Serving – Approximate)
- Calories: 210
- Protein: 6g
- Carbs: 24g
- Fat: 10g
- Fiber: 2g
- Sugar: 3g
Why This Recipe Works (Quick Science)
The day-old bread holds its structure and soaks up flavor without turning mushy. The eggs bind everything together while baking, giving it that custardy texture in the middle. Butter and sautéed aromatics add richness, while the oven gives it that crispy top everyone fights over.
Common Mistakes
- Using fresh bread: It gets too soggy and falls apart. Always use stale or toasted bread.
- Not enough broth: It should be moist but not soupy. Add a little more if the mix seems dry.
- Overmixing: Stir just enough to combine or it’ll get dense.
- Skipping the seasoning: This is a simple dish, so don’t skimp on salt and herbs.
- Not baking long enough: Let it brown and crisp on top — that texture is everything.
What to Serve With
- Roast turkey or chicken
- Mashed potatoes and gravy
- Green bean casserole
- Cranberry sauce
- Sweet potato casserole
- Dinner rolls
FAQ
Can I make this ahead of time?
Yes! Assemble it the day before, cover it, and keep it in the fridge. Bake when ready to serve.
Can I make this vegetarian?
Absolutely. Just swap chicken broth for veggie broth and you’re good.
Can I freeze it?
Yes, but it’s best fresh. If freezing, wrap tightly after baking and reheat in the oven.
Can I use cornbread instead of white bread?
Sure! It’ll be a bit sweeter and crumblier but still delicious.
What if I don’t have sage or thyme?
You can use poultry seasoning as a quick substitute.
Tools Required
- Large skillet
- Large mixing bowl
- 9×13 baking dish
- Whisk
- Measuring cups & spoons
- Spatula or large spoon
- Non-stick spray or butter for greasing
Substitutions and Variations
- Cornbread for white bread – for a Southern twist
- Add sausage – cook ½ lb crumbled sausage and stir in for a hearty version
- Use veggie broth – for a vegetarian version
- Add chopped apples or cranberries – for a little sweet and tart pop
- Use sourdough or French bread – for extra flavor and chew
Make Ahead Tips
- Cube and dry the bread a few days ahead
- Chop all the veggies the day before
- Fully assemble the dressing a day ahead, cover, and refrigerate. Bake day of.
How to Make Grandma’s Thanksgiving Dressing
Step 1: Prep the Bread
Cube 1 loaf (16 oz) of day-old white sandwich bread into ½-inch pieces. Let it sit out to dry for several hours or toast in the oven at 300°F for 15–20 minutes until dry but not browned.
Step 2: Sauté the Veggies
Melt 1 stick (½ cup) of butter in a large skillet over medium heat. Add 1 finely diced yellow onion and 3 finely diced celery stalks. Sauté for 8–10 minutes until soft and fragrant.
Step 3: Whisk the Wet Ingredients
In a bowl, whisk together 2 large eggs and 2½ cups low-sodium chicken broth. Add 2 teaspoons dried rubbed sage, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk until fully combined.
Step 4: Mix It All Together
In a large bowl, combine the dried bread cubes with the sautéed onion and celery. Pour the egg and broth mixture over the top. Gently fold everything together until bread is evenly moistened but not soggy.
Step 5: Transfer and Bake
Preheat oven to 350°F. Grease a 9×13 baking dish with non-stick spray or butter. Pour in the dressing mixture and spread evenly. Bake uncovered for 40–45 minutes until golden brown on top and set in the center.
Step 6: Let it Rest & Serve
Let the dressing rest for 10–15 minutes after baking to set. Garnish with chopped fresh parsley if you like and serve warm.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave individual portions. You can also freeze for up to 1 month — thaw in fridge overnight before reheating.
Let’s Wrap It Up
If you’re looking for a dressing that feels like home, this is the one. It’s classic, cozy, and full of flavor. I hope this recipe brings a little of that same warmth to your table like it always has to mine. If you make it, leave a comment and tell me how it turned out or if you added your own twist — I’d love to hear!
