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Holiday Dressing

5 from 1 vote
Prep Time 45 mins
Cook Time 55 mins
Total Time 1 hr 40 mins
Course Side Dish
Cuisine American
Servings 16


  • (2) Baking Pan 9" x 13"x2"


  • 1 loaf cornbread
  • 1 loaf french bread
  • 1 loaf Italian bread
  • 6-7 cups low-sodium chicken broth
  • 1 onion chopped
  • 8 celery chopped
  • 1 stick butter unsalted
  • 1 garlic cloves minced
  • 4 fresh thyme sprig minced
  • 2 fresh rosemary sprig minced
  • 1 fresh sage sprig minced


Drying the Breads

  • Cut up the loafs and cornbread into 1"x1" cubes.
  • Spread out the bread cubes on baking sheets (or flat clean surface). Let them dry out for 1 to 2 days until they are dry and hard (tip: I lay them out during the day and cover them at night).


  • Chop up all the celery (including leaves) and onions into small pieces. Set aside.
  • Mince the garlic cloves. Set aside.
  • Fresh herbs: remove the leaves from the stems. Chop the leaves into minced size. Set aside.


  • Preheat the oven to 350°F (176°C).
  • Heat the large skillet or pan to medium-high, add butter. Allow the butter to almost fully melt.
  • Add celery and onion. Stir and cook for 2-3 minutes.
  • Add garlic and fresh herbs; mix well. Season with salt and pepper. Cook for 3-5 minutes or until fragrant.
  • Pour in 6 cups of broth. Bring it to a simmer.
  • Place the dried bread in a large pot/bowl. Pour the broth mixture over the bread in the pot/pan. Mix well. If the dressing looks/feels dry add another cup of broth (adjust to you liking).
  • Spray the two baking pans (9" x 13"x2") with cooking olive oil or butter.
  • Transfer the dressing mixture to the 2 baking pans.
  • Bake (uncovered) for 40-45 minutes or until golden and crispy on top.

Serve with turkey and gravy!

    Note: This can be prepared a day or so ahead, do not bake, then cover and refrigerate. When ready to bake: let the dish sit at room temperature for ~1 hour. Place in the oven and finish cooking as described above.

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