Save
This Thanksgiving side brings all the cozy holiday feels with its hearty herbs and a golden crispy top. It mixes crunchy bread cubes, tender veggies, and flavorful spices for a dish that's both homey and special at the table.
I whipped this up the first time at my family's holiday get-together and it became the crowd favorite. The mix of sage and thyme hits that cozy nostalgic note we all look forward to.
What You’ll Need
- Loaf of bread cut into cubes: best if it’s a day or two old so it soaks flavors without turning mushy
- Chopped onion cup: adds gentle sweetness and depth
- Celery chopped cup: brings in fresh crunch
- Butter half a cup: to cook the veggies and add richness
- Chicken broth two cups: to moisten everything and bring it all together
- Sage tablespoon: for earthy warmth
- Thyme tablespoon: to brighten things up
- Salt and pepper as you like: to boost all the flavors naturally
How To Cook
- Start The Base:
- On medium heat, melt the butter in a skillet. Toss in the chopped onion and celery. Cook gently until they’re soft but not browned to bring out their natural sweetness.
- Put It Together:
- Grab a big bowl and combine the bread cubes with the sautéed veggies, sage, thyme, salt, and pepper. Stir it all up so tastes are spread out nicely.
- Wet And Prepare:
- Pour the chicken broth over the bread mix and stir until every piece gets coated. Then spoon the mix into a greased baking dish, spreading it out evenly.
- Bake It Up:
- Pop the dish in an oven preheated to 350°F (175°C). Bake for 30 to 40 minutes until the top turns a pretty golden brown and crunchy, while the inside stays soft.
I’ve got memories of my grandma making this every Thanksgiving. Her hands dusted with flour and a warm smile, while the house filled with the best smells.
Storage Tips That Work
Keep leftovers in a sealed container in the fridge for up to three days. When you want to warm it up, cover with foil and heat in the oven to bring back that crispy top. For longer keeping, freeze in portions. Just thaw in the fridge overnight before heating again so it doesn’t get soggy. Making it a day early when expecting company saves time and makes the flavors better.
How To Switch It Up
Try adding cooked sausage or bacon for a meatier bite that’s super rich. Swap chicken broth for veggie broth if you want a vegetarian version that still tastes great. Toss in chopped nuts like pecans or walnuts for a crunchy twist and earthy flavor.
Great Sides To Pair
This dressing works awesome with roasted turkey, glazed ham, or herb-roasted chicken. Add some cranberry sauce for a sweet tart balance. Classic sides like mashed potatoes and green bean casserole round out the meal perfectly.
Seasonal Twists
Mix in pumpkin puree or butternut squash for a light seasonal sweetness. In winter, swap sage and thyme for fresh rosemary and marjoram for a woodsy note. For warmer seasons, fresh herbs like basil or tarragon add a fresh bright touch great for fall to early winter dinners.
This is more than just a side — it’s a tasty tradition in every golden bite. Keep your kitchen smelling amazing as it bakes and enjoy how it gathers everyone around the table for another great meal.
Frequently Asked Cooking Questions
- → Which bread is best to use?
Day-old or stale bread works great because it soaks up broth well without turning mushy.
- → Can fresh herbs replace dried ones?
Sure, fresh sage and thyme work fine. Just use about three times as much to get the same taste.
- → Is it okay to prep the dish ahead?
Definitely. Make it ahead, keep it in the fridge overnight, and add extra broth if it seems dry before baking.
- → How do I get a crunchy top?
Bake uncovered at 350°F so the crust browns well. For a crunchier finish, pop it under the broiler for a couple of minutes at the end.
- → Can I include meat in this dish?
Yes, cooked sausage or bacon bits can be mixed in for a richer, meatier touch.