This classic Thanksgiving dressing combines three types of bread for the perfect mix of textures - crispy on top and tender inside. Made with fresh herbs and vegetables, it works both as stuffing or baked separately. The recipe creates enough to feed a crowd and can be partly made ahead to save time on the big day.
Why Make This Recipe
This dressing stands out because it stays light and fluffy, never mushy. The mix of cornbread, Italian, and French bread gives it more flavor than single-bread recipes. You can make parts ahead of time, and it's easy to adjust how moist or crispy you like it. Whether you stuff your turkey or bake it separately, this dressing adds the perfect holiday touch to your meal.
What You'll Need
- Breads: 1 pan cornbread (8x8 inch), 1 loaf Italian bread, 1 loaf French bread - all cut in 1-inch cubes
- Vegetables: 2 cups diced onion, 2 cups diced celery
- Butter: 1 cup (2 sticks), for cooking vegetables
- Broth: 4-6 cups chicken broth, more if needed for moisture
- Fresh Herbs: ½ cup chopped parsley, 2 tablespoons minced rosemary
- Dried Herbs: 1 tablespoon basil, 1 teaspoon ground thyme
- Seasonings: 2 teaspoons salt, 1 teaspoon black pepper, adjust to taste
How to Make It
- Get the Bread Ready
- Cut all bread into 1-inch cubes. Spread on baking sheets, leave out 1-2 days until fully dry. Well-dried bread makes the best dressing.
- Cook the Vegetables
- Melt butter in large pan over medium heat. Cook onions and celery 3-4 minutes until soft but not brown. Add herbs and seasonings, cook 1 minute more.
- Mix the Dressing
- Put dried bread in large bowl. Pour in warm broth mixture slowly, stirring gently. Add enough liquid to moisten well but not make soggy.
- Bake Until Golden
- Put in greased 9x13 pan. Bake at 375°F for 25-30 minutes until hot and crispy on top. For moister dressing, cover with foil while baking.
Getting the Right Texture
Everyone likes their dressing a bit different - some want it fluffy, others prefer it firm enough to slice. The amount of broth is key: start with less and add more until it feels right to you. Squeeze a handful - it should just hold together but not be wet. If you like it moister, add broth ¼ cup at a time. For firmer dressing, use less liquid and press it into the pan before baking.
Choosing Your Breads
The mix of breads makes this dressing special. Cornbread adds sweetness and a soft texture. Italian bread gives it body and chew. French bread brings lightness. Cut them all the same size so they cook evenly. Day-old bread works great, or leave fresh bread out to dry. Don't use bread that's too fresh - it'll turn mushy when you add the broth.
Baking Tips
Baking the dressing outside the turkey gives you more control and better results. You'll get a crispy top and perfectly cooked middle every time. Use a shallow baking dish so you get more of that golden-brown top everyone loves. If the top browns too fast, cover it loosely with foil. For extra crispiness, uncover for the last 10 minutes of baking.
Make-Ahead Steps
Save time by doing some prep work early. Cut and dry the bread up to 2 days ahead - store in paper bags once dry. Cook the vegetables and make the broth mixture the day before, keep in the fridge. Combine everything just before baking for the freshest taste. If you're really pressed for time, assemble it all the night before, but add extra broth since the bread will soak it up overnight.
Storing Leftovers
Keep leftover dressing in the fridge for up to 4 days. Cover it well with foil or put in a container with a tight lid. To reheat, put in a 350°F oven for about 20 minutes. Add a splash of broth if it seems dry. Cover with foil to keep it from drying out, then uncover for 5 minutes at the end to crisp the top. Small portions heat fine in the microwave, but the oven keeps the texture better.
Frequently Asked Questions
- Can I make it vegetarian?
Use veggie broth instead of chicken. Some mushroom broth adds rich flavor. Check bread ingredients - some have hidden dairy or eggs. Add extra herbs for more flavor since broth's lighter. Sautéed mushrooms give nice meaty texture without meat.
- How dry should bread be?
Should be completely hard and crackly - no soft spots. Cut in cubes, leave out 2 days covered with towel. Or dry in 200° oven for hour, stirring sometimes. Fresh bread makes mushy dressing. If bread's not dry enough, dressing gets dense.
- Need it gluten-free?
Use mix of gluten-free breads for best texture. Some are too soft alone. Toast them extra to get good structure. Check broth and seasonings for hidden gluten. Might need extra liquid since GF bread absorbs different. Could take longer to brown on top.
- No butter - what works?
Olive oil makes it dairy-free. Use same amount as butter. Some folks like mix of oil and plant butter. Coconut oil works but changes taste bit. Whatever you use, need fat to keep it moist. Could try chicken fat (schmaltz) for extra flavor.
- How do I save leftovers?
Keep in tight container in fridge 3 days. Reheat covered so it doesn't dry out. Add splash of broth when warming if needed. Makes great next-day stuffing for leftover turkey sandwiches. Some folks like to crisp it up under broiler before serving again.
Some More Ideas
Love bread dishes? Try herb bread pudding next time. Or make savory bread salad with those same good herbs. Both use simple ingredients for amazing flavor!