Thanksgiving Day Dressing

This is by far my favorite Thanksgiving Day dressing. The smell of onion, celery and mushrooms… then sage. I could sit down and just have me a big plate of this dressing.

This is based on a recipe from Betty Crocker. There are two things that are key to this dressing coming out perfect. First, use stale bread. If you have only fresh, leave it out (open) on the counter for a few days first. Second, do not over moisten the dressing before baking or it will be soggy. You want it firm, but not dry.

For something totally different try my ciabatta and sausage dressing.

Thanksgiving Day Dressing

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8
Author Mike


  • 2 cups bread cubed (see note)
  • 1 cup unsalted butter
  • 3/4 cup onion minced
  • 1 1/2 cup celery chopped
  • 1 cup mushrooms chopped
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 tablespoon dried ground sage
  • 2-3 cups chicken stock


  • Note: The bread needs to be day old, and slightly crusty. If yours is not, you can sit it out overnight, or place the cubes on baking trays and place in a warm oven until crusty. Do not overcook.
  • Preheat oven to 350.
  • In a large skillet over medium heat melt the butter, then saute the onion, celery and mushroom until the onion is soft.
  • Add the salt, pepper and sage and cook 3 minutes.
  • Place the bread crumbs in a large bowl. Pour 1/4 cup of the butter/celery mixture over the cubes and toss well. Repeat until all of the vegetable mixture is used.
  • If the mixture is dry, add the chicken stock in 1/4 cup increments, mixing well. Do not over-moisten.
  • Pour into a 9" x 13" baking dish that has been sprayed with non-stick spray.
  • Bake for 1 hour.

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