Simple Herb Dressing

Simple Herb Dressing

Make this homey classic with aromatic herbs and your dressing will complement any Thanksgiving dinner spread.
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 1 9 x 13 baking dish


  • 1 lb day-old bread
  • 8 tbs butter
  • 2 1/2 cups chopped onions
  • 1 1/2 cup chopped celery
  • 3 cups broth
  • 1/2 cup fresh parsley, chopped
  • 2 tbs fresh sage, chopped (or 2 tsp dried)
  • 1 tbs fresh rosemary leaves, chopped (or 1 tsp dried)
  • 1 tbs fresh thyme, chopped (or 1 tsp dried)
  • Salt and pepper, to taste


  • Preheat oven to 250 F.
  • Cut bread into rough 1 inch chunks then scatter in a single layer on a baking sheet.
  • Stirring occasionally, bake until dried out, about 1 hour. When done, let cool on baking sheet.
  • Preheat oven to 375 F.
  • Melt butter in large skillet over medium-high heat. Add the onions and celery and cook until just beginning to brown, about 10 minutes.
  • Transfer dried breadcrumbs to a large mixing bowl. Add cooked onion and celery to breadcrumbs and toss to combine.
  • In the same pan the onions and celery were cooked in, add the broth, parsley, sage, rosemary, and thyme. Stir and let simmer 1-2 minutes.
  • Drizzle in broth 1/4 cup at a time and toss. Continue until all broth has been incorporated. Salt and pepper to taste.
  • Transfer to a 9 x 13 baking dish and bake until crisp and golden on top, about 20-30 minutes.