Recipe by USA WEEKEND columnist Pam Anderson
"For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction."
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1 (1 pound) loaf
crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes
celery stalks, diced
minced fresh parsley leaves
dried sage, rubbed between fingers
dried thyme leaves
ground black pepper
low-sodium chicken broth
I have never seen this recipe anywhere! This is very similar to the recipe that my mom has used all my life and it was passed down to her from her mom. If you are interested in a wonderfully simple but delicious homemade dressing then you must give this a try. This dressing is one of the first things that goes everytime it is made.
I made this recipe excatly as it was written and it turned out dry and nobody would eat it. I guess it wasn't my family's taste. Next time I'll add more broth and just toast the bread or just let it dry out instead of drying and toasting.
French bread worked like a charm! Stuffing was tender, flavorful and moist (I included 1C additional liquid for personal preferences). I also added crushed garlic (2 cloves). Everyone was VERY shocked it was my first experience making homemade stuffing.
When I made this recipe the second time, I chose to interpret a celery STALK as an entire bundle of celery, rather than just one RIB. When prepared this way, the dressing was perfect!
Great recipe, it’s a family favorite. The only changes are fresh un-toasted bread, fresh herbs 3 eggs and only one cup of broth. iota
This is the best stuffing recipie i have found! I added just a bit of rosemary since I use it for my turkey and it came out wonderful!
This was Wonderful!! I did add twice as much liquid (at least maybe more). We live in South Korea but had an American Thanksgiving Day service. Another American that is married to a Korean only ate this Dressing out of everything that was there.
Excellent recipe! This was the first dish to disappear at Thanksgiving last year. I was so happy to find a stuffing recipe without sausage, and now I am even happier. This year, I doubled the recipe so I could have leftovers.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Thanksgiving Dressing With Parsley, Sage and Thyme
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 43
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