Estimated reading time: 5 minutes

This homemade Stuffing Dressing Recipe is easy to make with bread, onions, celery, fresh herbs, broth, an egg, and salt and pepper. It makes 8-10 servings, making it perfect for a family holiday gathering like Thanksgiving, Christmas, and/or Easter. (vegetarian option)

Stuffing Dressing Recipe

Hi Everyone, do you call it stuffing or dressing or both?

Growing up, in my family, we always called it “stuffing” but this recipe is made in a separate 9×13″-inch baking dish and when it’s made in a separate dish, it’s called “dressing.”

So technically, this is a dressing recipe but for those looking for stuffing made outside the turkey or just always referred to it as “stuffing”, you’re in the right place too!

You may have also searched for:

• Stuffing Dressing Recipe
• Recipe for Stuffing Dressing
• Recipe for Dressing Stuffing
• Dressing or Stuffing Recipes
• Dressing Recipe Stuffing

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for greasing the baking dish
• 1 pound (10 cups) 1-inch cubed pieces of day-old bread, see notes
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups chopped celery
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons chopped, fresh sage
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt (we use either kosher or Iodized)
• 1 teaspoon freshly, ground black pepper (or peppercorn medley)
• 2 1/2 cups chicken broth, divided (1 1/4 cups each), see notes
• 2 large eggs

Kitchen Tools

• large mixing bowl
• large wooden spoon
• large skillet – we use a cast iron skillet
• measuring spoons and cups
• wet measure
• 9x13x2″-inch baking dish
• large whisk
• meat thermometer
• chef’s knife
• cutting board
• spatula
• pepper grinder
• aluminum foil

Stuffing Dressing Recipe

Step 1

Preheat your oven to 350 degrees F. Fill a large, heat-safe mixing bowl with the bread, and set aside. Grease the 9x13x2″-inch baking dish and set aside.

Step 2

In a large, cast iron skillet, over medium-high heat, melt 3/4 cup of unsalted butter. When it’s melted, add the onions and celery, stirring to coat the vegetables with the butter. Cook for 10 minutes, stirring until they start to brown. Add the fresh, chopped, herbs, salt, and pepper and stir. Turn off the heat and remove the pan from the heat. Add the cooked vegetables to the bowl of bread, drizzle the 1 1/4 cups broth, and stir the ingredients until combined. Allow the ingredients to cool.

Step 3

In a 2-cup wet measure, add 1 1/4 cups broth, add 2 eggs and whisk until combined. Add to the cooled bread mixture and fold in until it’s fully incorporated.

Step 4

Transfer the contents of the mixing bowl into the prepared 9×13″-inch baking dish and spread out the mixture evenly. Cover the dish with foil and bake for 40 minutes or until the center of the stuffing dressing reads 160 degrees F.

Recipe Notes

• Bread: I have made this recipe with bread from my No-Knead Bread recipe and store-bought day-old bread. You can experiment with different kinds of bread like Challah, Croissant, and Baguette bread.
• Broth: I use chicken broth, but you can use vegetable broth to make this vegetarian.
• Optional garnish: Optionally, you can garnish the top of the casserole with chopped, fresh parsley, amount to taste.

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Thank you for reading and following along!

Stuffing Dressing Recipe

Yield: 10 servings

This homemade Stuffing Dressing Recipe is easy to make with bread, onions, celery, fresh herbs, broth, an egg, and salt and pepper. It makes 8-10 servings, making it perfect for a family holiday gathering like Thanksgiving, Christmas, and/or Easter. (vegetarian option)

Print

Ingredients

• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for greasing the baking dish
• 1 pound (10 cups) 1-inch cubed pieces of day-old bread, see notes
• 2 1/2 cups chopped yellow onions
• 1 1/2 cups chopped celery
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons chopped, fresh sage
• 1 tablespoon chopped fresh thyme
• 2 teaspoons salt (we use either kosher or Iodized)
• 1 teaspoon freshly, ground black pepper (or peppercorn medley)
• 2 1/2 cups chicken broth, divided (1 1/4 cups each), see notes
• 2 large eggs

Instructions

1. Preheat your oven to 350 degrees F. Fill a large, heat-safe mixing bowl with the bread, and set aside. Grease the 9x13x2″-inch baking dish and set aside.
2. In a large, cast iron skillet, over medium-high heat, melt 3/4 cup of unsalted butter. When it’s melted, add the onions and celery, stirring to coat the vegetables with the butter. Cook for 10 minutes, stirring until they start to brown. Add the fresh, chopped, herbs, salt, and pepper and stir. Turn off the heat and remove the pan from the heat. Add the cooked vegetables to the bowl of bread, drizzle the 1 1/4 cups broth, and stir the ingredients until combined. Allow the ingredients to cool.
3. In a 2-cup wet measure, add 1 1/4 cups broth, add 2 eggs and whisk until combined. Add to the cooled bread mixture and fold in until it’s fully incorporated.
4. Transfer the contents of the mixing bowl into the prepared 9×13″-inch baking dish and spread out the mixture evenly. Cover the dish with foil and bake for 40 minutes or until the center of the stuffing dressing reads 160 degrees F.

Notes

Bread: I have made this recipe with bread from my No-Knead Bread recipe and store-bought day-old bread. You can experiment with different kinds of bread like Challah, Croissant, and Baguette bread.

Broth: I use chicken broth, but you can use vegetable broth to make this vegetarian.

Optional garnish: Optionally, you can garnish the top of the casserole with chopped, fresh parsley, amount to taste.

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• First Published: 11/29/2022

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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