Thanksgiving Herb Stuffing

Thanksgiving Herb Stuffing


(3 votes) 4 3

Waking up Thanksgiving morning to the smell of roasting turkey, the spices and herbs used to flavor the giblet gravy and used to make the dressing/stuffing are things memories are made of. I was always the one eating more dressing than anything so I had to have the recipe - based on my mom's recipe, which was based on her grandmothers - it's been altered very little in over 80 years. Every family function I'm asked to bring the dressing - so I do :) One really bad thing - measurements are always "about" "pinch" and "a bit" - and cooking time depends on electric or gas oven, how often it's opened, what else is in there with it --- typical for our family to not nail our favorite things down exactly :)

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Van Nuys, CA

Time needed

7 min preparation + 7 min cooking

Serving Size / Yield

7 servings


  • 6 loaves of bread (white) - open loaves, let them dry a bit for 2 days
  • 1 1/2 C. broth from cooking giblets
  • 4 eggs
  • 1 1/2 C. celery, diced
  • 3 Tbs. dried parsley
  • 5 Tbs. dried sage
  • 4 Tbs. dried rosemary
  • 4 Tbs. dried thyme
  • 2 apples, diced
  • 1 whole minced onion (about fist size)
  • 3 Tbs. salt
  • 3 Tbs. pepper
  • 1 stick melted butter (unsalted)
  • Optional:
  • 1 C. water
  • 1 C. orange juice
  • 1 C. mushrooms, diced

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In large bowl, break up bread into 1/2-inch pieces, and set out overnight (bread should not be fresh/soft).Day of mixing: add all ingredients in any order, making sure to mix thoroughly. Add a little water or orange juice if mix isn't moist all the way through. Stuff turkey and cook stuffed at same temperature throughout roasting (cover any stuffing peaking out of body cavity with foil so it doesn't dry out - don't forget to stuff neck cavity.

If cooking separately, spray baking dish with non-stick unflavored spray, place stuffing in dish to very top of sides (if not to top of sides, glass/ceramic cooking sides get too hot and edges of stuffing will get dry/crusty looking). Cover loosely with foil. Bake at 350 degrees for 1 hour. In last 20 minutes, remove top if you like a 'dry' top - otherwise, leave foil on for moist dressing. Stuffing is done when knife inserted into center of baking dish pulls out 'clean'.

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