Grandma's Homemade Thanksgiving Dressing Recipe (2024)

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My grandma aka the Royal Granda, makes the best Thanksgiving Dressing recipe. I finally sat her down and got her to share this timeless family favorite with all of you.

Grandma's Homemade Thanksgiving Dressing Recipe (1)

Grandma's Homemade Thanksgiving Dressing Recipe

Every year it's a tradition for our family to gather at my grandmother's small house. I don't know how she manages to squeeze us all in but this lady has it down to an art. Traditionally my grandmother would cook the entire meal. That's just the way she wanted to do it but as she has gotten older some of us ladies have finally convinced her to let us help her out.

For many years I have been trying to get her Old Fashioned Thanksgiving dressing recipe but she would always just tell me, “Melissa, I don't have a recipe, I just throw it together.” So last year I made it a point to get there much earlier and write down everything as she walked me through the process because I think her cornbread stuffing or dressing is the best stuffing recipe I've tasted, besides being a family tradition of course.

If you ask the family–yes, even my husband– they will tell you that no-one makes turkey and dressing like my grandma, keeping us all happy on Thanksgiving Day with our favorite holiday meal.

Oh and she has a secret to her Turkey. You are not going to BELIEVE IT! You can find it here.

Grandma's Homemade Thanksgiving Dressing Recipe (2)

STUFFING VS DRESSING:

When it comes to time for Thanksgiving, people are scouring the web for a good stuffing recipe for Turkey or a good traditional Thanksgiving dressing recipe but many don't know the difference between the two.

Grandma's Homemade Thanksgiving Dressing Recipe (3)

Stuffingis typically made and cooked inside the cavity of your turkey, meaning the stuffing and the bird cook together. Stuffing the turkey cavity means adjusting cook time. This method is one of the tried and true ways of making adelicious Thanksgiving side.

However,food safety issues have brought about some controversy in recent years about whether or not it's a good ideato cook anything along with your poultry. I am not going to go into the debate, but just remember if you do decide to make actual stuffing, be sure to follow all food safety rules including not stuffing your turkey ahead of time! Do your homework and find a good recipe, rather than guess on this one. No one wants to end up sick due to bacteria in food- on that we can all agree!!

Dressing on the other hand, is made in a separate pan and separately from the turkey. You might not have all the authentic turkey flavoring that comes along with a stuffing, but you don't have to worry about any risk of salmonella or other bacteria from the raw turkey. I do recommend this personally. Especially for anyone new to cooking a full Thanksgiving dinner, it's one less thing to worry about! You could start a new family tradition by starting a family cookbook, with all of your familyrecipescompiled. If you need help you can also try using canva or contact aaprofessional food photography editing serviceto enhance them.

This recipe is for an actual dressing, not a stuffing. 🙂

GRANDMAS TIP:My grandma said she does make her cornbread ahead of time and then crumbles it up and mixes in the sage, salt, pepper, onion and celery the day before and stores it in the refrigerator. This gives the flavors time to incorporate into each other. This really helps with the flavor. I've heard people say the best bread for dressing is day old cornbread that has had a few slices of sandwich bread or wheat bread set on top to help it dry out some. My grandma didn't say to do that, but you may give it a try if you want a drier bread to start with for your old fashioned Thanksgiving dressing recipe.

Old Fashioned Thanksgiving Dressing Recipe FAQ”s

Can I make this dressing recipe ahead of time?

Absolutely! You can prepare the Old Fashioned Thanksgiving dressing recipe in advance, up to a day before Thanksgiving. Store it in an airtight container in the refrigerator, and then bake it just before serving. However what I normally do is just bake the cornbread a day ahead of time. This saves time and keeps my stuffing at it's freshest taste.

Can I use store-bought breadcrumbs or stuffing mix?

While you can use store-bought breadcrumbs or stuffing mix, we recommend making your own breadcrumbs from stale bread. This gives the dressing a more authentic texture and flavor. Not the bread cubes like croutons, that makes a classic stuffing recipe or dressing recipe different from the box mix made on the stove. Your bread crumbs can be from homemade cornbread, French bread, sandwich bread, white bread, sourdough bread or any kind of bread you want to experiment with or old bread you want to use up. We love old fashioned bread stuffing made in that classic large casserole dish made with crumbled cornbread that was baked to golden brown perfection. But your family favorite may be different.

Can I make this dressing gluten-free?

Yes, you can make gluten-free dressing by using gluten-free bread or bread mixture or cornbread for the breadcrumbs. You'll also want to double-check that your other ingredients, like broths and seasonings, are gluten-free. Traditional stuffing is not, so make sure you have everything gluten-free for the perfect side dish for the gluten-free family members! You don't always need a separate dish if you find a good recipe. When you find the right one people won't even notice it is gluten free! All you are doing is swapping out a few cups of bread and checking ingredients.

Can I substitute chicken broth for turkey broth?

Yes, you can substitute chicken broth if you can't find turkey broth. It may result in a slightly different flavor, but it will still be delicious. The savory flavor from a roast turkey is unique for a homemade stuffing recipe you put on your Thanksgiving table. The dry stuffing mix from the grocery store with the flavor of chicken stock is good but to me isn't the same I want for my Thanksgiving meal. Use whatever you like best.

Do I have to use celery and onions?

While celery and onions are traditional in dressing recipes, you can customize your dressing by using other vegetables or seasonings. Some folks like to use a large saute pan, and put it on medium heat. Melt butter and add your vegetable mixture to about a half cup butter. Whatever veggies you want can be sautéed and added to different types of bread if you so choose. Feel free to get creative and make it your own! Fresh herbs or dry poultry seasoning can be a preference or family favorite as well. Feel free to try it according to this recipe or adjust to fit your Thanksgiving menu. Whatever veggies you decide to go with, chop them into small pieces, they are simple ingredients but you want them to get done. Chopping is a key step for the vegetables in the Southern cornbread dressing.

Can I add meat to this dressing?

Certainly! Many people add sausage, bacon, or even ground turkey to their dressing for added flavor and protein. Just make sure to cook any meat thoroughly in a large skilletbefore incorporating it into the recipe. I know someone who boils the neck and other parts from the Thanksgiving turkey to make a fresh broth for dressing and giblet gravy. Those bits of meat can be added but it is a personal preference, many people I know don't eat the neck or organ meats.

How can I make the dressing less dry or more moist?

Adjusting the moisture level in your dressing is easy. To make it less dry, add a bit more broth. To make it more moist, use less broth or bake it for a shorter time. Be sure to monitor it while baking to achieve your desired consistency. Too much liquid can make it need longer to bake, depending on the type of bread you use and how dry it was to begin with. This simple stuffing is a family recipe that has stood the test of time. If you don't like the texture you can adjust as needed to make sure you have a happy Thanksgiving and your leftover stuffing isn't too dry for eating the next day.

What's the best way to reheat leftover dressing?

To reheat dressing, place it in an ovenproof dish, cover with foil, and bake at 350°F (175°C) until heated through, usually 20-30 minutes. You can also microwave individual portions, but the oven method is preferred for retaining the texture.

Can I freeze leftover dressing?

Yes, you can freeze leftover dressing. Store it in an airtight container or zip-top bags, and it should keep well for up to 2-3 months. Thaw it in the refrigerator before reheating. Make sure it cools to room temperature before packing up any leftovers. You can also freeze your traditional turkey too so you can have leftovers whenever you want! This is the best Thanksgiving stuffing recipe so you will want it more than once a year!

Essential Cookware for a Great Pan of Dressing!

One thing I want to include before the recipe is a recommendation for a good pan or baking dish. If this is your first time cooking, make sure to borrow or purchase a good pan, big enough to hold all the Dressing for everyone attending.

Also, don't overfill or under fill the pan. This recipe makes a LOT of dressing. My grandmother uses a good-sized roaster. She even told me that I could have her dressing pan when she passes away. It's funny the things that be sentimental to you like a dressing pan, but I will always have memories of our Thanksgivings every time I use it.

You can find one onAmazon similar. If you don't have aroaster, a large stoneware pan works well. For a dressing or any bread-based recipe, I like a pan that will hold in heat so no-one ends up finding cold food when they come back for seconds! 🙂

Grandma's Thanksgiving Dressing Recipe:

Yield: 6

Grandma's Homemade Thanksgiving Dressing Recipe (4)

This traditional cornbread based dressing is made entirely from scratch!

Prep Time45 minutes

Cook Time1 hour

Additional Time30 minutes

Total Time2 hours 15 minutes

Ingredients

  • Cornbread:
  • 1 Cup All Purpose Flour
  • 1 Cup Cornmeal
  • Pinch Salt
  • 3 Teaspoons Baking Powder
  • 1/4 Cup Granulated Sugar
  • 1 large egg
  • 1 cup milk, either 2% or whole. (Not Skim)
  • Dressing:
  • 4 stalks celery, diced
  • 2 medium yellow onions, diced
  • 1 tablespoon of sage (more to taste, if desired)
  • Dash of salt (Be careful not to add too much- broth adds salt)
  • 1 tablespoon of pepper (more to taste, if desired)
  • 4-6 cans Chicken Broth, 14.5 oz each

Instructions

  1. Prepare cornbread first. Heat oven to 350 degrees and grease 2-3 pie pans. Mix dry ingredients in a large bowl, adding egg and milk afterwards. Combine and divide into 2-3 large pie pans. (I use three). Cook until golden brown on the top. Allow to cool to touch.
  2. After cornbread is cooled, crumble into a large bowl. Cover and set aside. (This can also be done the day before).
  3. Prepare Cornbread. Dice celery and onions on a cutting board.
  4. Add the sage, salt and pepper, and then finally your onions and celery to your cornbread and mix well.
  5. Spray a large pan or 9x13 with non-stick spray.
  6. After your dressing is seasoned, empty bowl into a large roasting pan and gently press down the mixture into the shape of the pan.
  7. Open your chicken broth cans and pour over the mixture. Chicken broth will soak into the mixture. Slowly coat the entire pan until the dressing is covered and moist.
  8. Bake 350 degrees for 1 hour, or until hot throughout and browned on top.

Nutrition Information

Yield

6

Serving Size

1

Amount Per ServingCalories 239Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 35mgSodium 549mgCarbohydrates 47gFiber 3gSugar 11gProtein 7g

Did you make this recipe?

Please leave a comment if you love this recipe!

Grandma's Homemade Thanksgiving Dressing Recipe (5)

I had to include this lovely picture of the Royal Grandma prepping dinner rolls for our Thanksgiving Dinner. I hope you can enjoy her recipe and make it your own, for lots of Thanksgiving holidays to come. Happy cooking!

If you are looking forward to the holidays and trying this old fashioned Thanksgiving dressing recipe you may wan to check out our other recipes for main dishes, sides and even pumpkin pie! What other sides are a must have for your Thanksgiving dinner?Mac N Cheese,Brussels sprouts, orGreen Bean casserole? You might need to make a double batch of the green bean casserole to hang out beside the traditional Thanksgiving stuffing, thank me later.

More Thanksgiving Recipes:

  • Grandma's Secret Turkey Recipe
  • How to Prep a Turkey
  • Air Fryer Turkey Breast
  • Slow Cooker Ham with Pineapple
  • Homemade Instant Pot Mashed Potatoes
  • Canned Green Beans with Bacon
  • Not Your Mama's Green Bean Casserole
  • Instant Pot Sweet Potatoes with Maple Glaze
  • Sweet Potato Casserole
  • Loaded Mashed Cauliflower
  • Homemade Yeast Rolls
  • Pecan Pie Cobbler
  • Homemade Pecan Pie
  • Mini Chocolate Pies
  • Pumpkin Swirl Cheesecake
  • Guiltless Pumpkin Pie
Grandma's Homemade Thanksgiving Dressing Recipe (6)

Planning your Thanksgiving dinner? Take a look at my Homemade Instant Pot Mashed Potatoes!

Grandma's Homemade Thanksgiving Dressing Recipe (2024)

FAQs

What is Thanksgiving dressing made of? ›

Dressing: Dressing typically includes ingredients like cornbread, white bread, or biscuits, mixed with vegetables, herbs, spices, and sometimes sausage or other meats. It is often moistened with broth or stock and baked in a casserole dish until it forms a crust on top.

Should I put eggs in my stuffing? ›

Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.

What's the difference between stuffing and homemade dressing? ›

"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful. Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.

What's the difference between stuffing and dressing for Thanksgiving? ›

The primary difference between stuffing and dressing is that stuffing is cooked inside a bird and dressing is made on the side. As with many food traditions in the U.S., regional loyalties to stuffing vs dressing abound.

Should stuffing be cold when putting in turkey? ›

Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.

Is it better to make stuffing the night before? ›

The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.

Is it better to make stuffing with fresh or dry bread? ›

Any attempts to make stuffing with soft, fresh baked bread will result in a bread soup with a soggy texture. Follow this tip: Stale, dried-out bread makes the best stuffing.

What's the difference between stuffing and dressing? ›

To understand the difference between the two, all you have to do is look at the cooking method. Stuffing is stuffed (literally) inside the cavity of the turkey, while dressing is roasted in a separate casserole dish.

What ingredients goes in turkey dressing? ›

ingredients
  • 14 cup finely chopped onion.
  • 12 cup chopped celery.
  • 13 cup butter.
  • 4 cups bread cubes.
  • 1 teaspoon pepper.
  • 2 eggs, beaten.
  • 12 teaspoon salt.
  • 12 teaspoon ground sage.

What is homemade stuffing made of? ›

Classic Homemade Stuffing Ingredients
  1. Bread- a loaf of sliced, white or Italian sandwich bread.
  2. Veggies- an equal amount each of onions, carrots, and celery all chopped.
  3. Fats– Both butter and olive oil for extra richness.
  4. Fresh herbs and seasonings- Fresh garlic cloves and fresh parsley cut the heaviness of this recipe.
Apr 10, 2024

Is it better to stuff the turkey or make the stuffing on the side? ›

If you cook the stuffing outside the turkey, first of all, it's no longer "stuffing" — it's "dressing." Both it and the turkey will cook more reliably, and you can fill the inside of the turkey (loosely) with aromatics if you're going for that Thanksgiving-y turkey-cornucopia look.

Does pepperidge farm stuffing mix go bad? ›

You have to UNDERSTAND food safety and what conditions make different foods unsafe to eat. Sometimes expiration dates need to be taken seriously, and sometimes food is safe to eat passed that date. If you mean the kind you buy in the store dry (such a Pepperidge Farm, no, it does not. It will last practically forever.

What can I add to stuffing for more flavor? ›

Fruit, especially dried fruit like raisins, cranberries, figs and apricots can seriously improve a dreary box of stuffing. That bit of sweetness plays beautifully with other flavors on the table. I've found that fresh fruits like apples and pears are stellar as well.

What is stuffing mostly made of? ›

Stuffing is a mix of edible ingredients such as herbs, bread and a binder such as egg, traditionally stuffed into a meat cavity before it is cooked. Other ingredients in stuffing might be meat, nuts, butter, chopped vegetables and even fruit or oysters.

What's the difference between mayonnaise and dressing? ›

Salad dressing is made with the same basic ingredients as mayonnaise. However, it has more water by weight than oil. It is also sweeter than mayonnaise, usually with high fructose corn syrup.

What is stuffing usually made of? ›

Many American stuffings contain a starchy ingredient like bread or cereals, usually together with vegetables, ground meats, herbs and spices, and eggs. Middle Eastern vegetable stuffings may be based on seasoned rice, on minced meat, or a combination thereof. Other stuffings may contain only vegetables and herbs.

What is Pepperidge Farm stuffing made of? ›

MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE WHEAT FLOUR, SALT, SUGAR, YEAST, CONTAINS 2% OR LESS OF: VEGETABLE OILS (CANOLA AND/OR SUNFLOWER AND/OR PALM), MOLASSES, SPICES, CELERY, ONION POWDER, CALCIUM PROPIONATE TO EXTEND FRESHNESS, MALTED BARLEY ...

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