Classic Thanksgiving Dressing With Parsley, Sage and Thyme Recipe - Allrecipes.com
Classic Thanksgiving Dressing With Parsley, Sage and Thyme Recipe

Classic Thanksgiving Dressing With Parsley, Sage and Thyme

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"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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Ingredients Edit and Save

Original recipe makes 10 cups Change Servings
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Directions

  1. Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.
  2. Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
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Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2005

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.

 
Most Helpful Critical Review
Nov 29, 2008

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.

 
Dec 17, 2004

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.

 
Jan 01, 2007

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!

 
Nov 29, 2005

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

 
Nov 26, 2005

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!

 
Nov 24, 2006

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.

 
Nov 28, 2006

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.

 

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Nutrition

  • Calories
  • 123 kcal
  • 6%
  • Carbohydrates
  • 16.1 g
  • 5%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 335 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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