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    • Easy Chicken Dinner Recipes -->This collection of easy chicken dinner recipes features some of our favorite family dishes, perfect for making a healthy, delicious home cooked meal on a busy night! Getting a healthy, home cooked meal on the table every night can be challenging. Particularly with the demands of work, school, activities and social obligations, well, it can be the last thing we want to do at the end of the day. So I’ve got tons of easy chicken recipes at my disposal that I turn to when I need to whip something up for us on one of those busy weeknights. (Or even busy weekends – dinners can be tough then, too!) And this collection of easy chicken dinner recipes has some that we make over and over again. It includes everything from skillet chicken dinners to slow cooker chicken recipes, one-pot chicken pastas, soups and salads with chicken, chicken burgers and meatballs, sheet pan chicken dinners and easy chicken casseroles. Are you looking for fast as well as easy? Me too. I’ve got collections of chicken recipes in under 30 minutes and, faster still, chicken recipes in under 15 minutes. Or if you want to browse them all, my quick chicken recipes…
      • Easy Chicken Recipes with Few IngredientsThese easy chicken recipes with few ingredients include some great healthy lunch and dinner options, all made with 5 or fewer ingredients! I am all about the EASY when it comes to cooking. I don’t like to fuss much over my food and I certainly don’t like to spend a ton of time in the kitchen at the end of a long day. Easy chicken dinner recipes and healthy lunch recipes with chicken are much more my style. (As are chicken recipes in under 30 minutes and, faster yet, chicken recipes in under 15 minutes. Cause life.) Speaking of life, a million trips to the grocery store also aren’t fun during a busy week. (Especially with little ones in tow!) So I’ve got these go-to easy chicken recipes with few ingredients that help me keep dinnertime simple. And my sanity intact. In fact, one of the first cookbooks I bought on my own, at a used bookstore in Washington, D.C., where I lived for a few years after college, was titled 3-ingredient recipes. I was pretty new to cooking and thought, I think I can handle that. My cooking skills have improved, but I still go for the simple chicken recipes…
      • Quick Chicken RecipesThis collection of quick chicken recipes features some of our favorite family dinners and go-to lunches, all ready in 30 minutes or less! From chicken skillet dinners to one-pot pastas, salads to burgers, you’re sure to find some new favorites! If you know me, you know I am ALL about the quick and easy recipes. I love making all of our homemade meals and home cooked dinners, but like you, I’ve also got a hundred other things to juggle and so keeping things simple in the kitchen is a must. And these quick chicken recipes include all of my chicken recipes in under 30 minutes and, even faster, chicken recipes in under 15 minutes. Sanity savers for sure. Busy weeknights have nothing on us! A few of our favorites from these quick chicken recipes: Healthy chicken Alfredo with broccoli Creamy chipotle chicken 20-minute chicken and tortellini soup with kale Skillet salsa chicken Easy creamy chicken This collection also has some healthy lunch recipes with chicken for mixing up your lunch routine. (It doesn’t include my slow cooker chicken recipes though, since those aren’t ready in 30 minutes. But they can be super quick to prep in the morning and then…
        • Chicken Recipes in Under 15 MinutesThese easy chicken recipes in under 15 minutes are perfect for dinner on a busy weeknight! From one-pot wonders to salads, chicken skillets to tacos, you’re sure to find some new fast favorites! You know those nights when you walk in the door and need dinner pronto?! Like, 5 minutes ago? That’s when I turn to these quick and easy chicken recipes in under 15 minutes. I can make a healthy, home cooked meal for my family and be sitting down to enjoy it in no time. Cause plenty of evenings, 15 minutes is often all the time I have – or want to spend – on dinner. I’m not alone on that, right?! You can browse below but I thought I’d highlight a couple that I make over and over again. A few of our favorite easy chicken recipes in under 15 minutes: 15-minute honey garlic chicken (gets rave reviews!) Southwest chicken skillet dinner (pile on your favorite toppings!) Quick chicken curry (perfect with rice and peas) One-pot low-carb leftover chicken recipe with spinach (my dad’s go-to recipe) This collection also includes some healthy lunch options that are quick to put together — like the Asian chicken mason jar…
        • Chicken Recipes in Under 30 MinutesThese easy chicken recipes in under 30 minutes are perfect for dinner on a busy weeknight! From one-pan meals to burgers, one-pot pastas to healthy salads, you’re sure to find some new favorites! Quick, easy and mostly healthy is pretty much the name of the game for dinner at my house. I love a home cooked meal and we eat a ton of chicken, which means I’ve come up with and found a lot of easy chicken recipes over the years. And this collection highlights some of my easy chicken recipes in under 30 minutes, when you want something delicious but need it on the table pretty quickly. Is that every single night for you too? We’ve got everything from skillet chicken dishes to chicken pasta and from soups and salads with chicken to chicken meatballs and burgers. All the chicken love! Many of these recipes use boneless, skinless chicken breasts (though you could substitute chicken thighs if you prefer) while others use ground chicken and some rely on pre-cooked chicken, such as a rotisserie chicken you pick up at the store or some leftover grilled or baked chicken. Lots of these 30 minute chicken dinners are complete meals but…
      • Healthy One-Pot Chicken DinnersHealthy one-pot chicken dinners are such a help on busy days! This collection includes everything from one-pot pastas and skillets to easy slow cooker and sheet pan recipes to help you get an easy, healthy and delicious dinner on the table any night! I am ALL about quick and easy meals. I cook our dinner 99% of the time, including on days when work has blown up in my face, or the kids have decided to coordinate their melt-downs, or we’re all just wiped out and hungry. And even though I love to cook, I definitely have those days when I’m just not feeling it. Enter some quick and easy one-pot chicken dinners for the win! These are great to have in your back pocket for busy days, busy weeks or in case of a “kids-are-making-me-crazy” kinda moment. (My husband also loves these meals because he’s on clean-up duty and it’s nice not to have a huge pile of dishes staring you down after dinner!) Many of these dishes are complete meals on their own. Others are low-carb as written, but can easily be paired with some rice, pasta, bread or potatoes to bulk them up a bit. Here are…
      • Slow Cooker Chicken RecipesThese hands-off slow cooker chicken recipes will put your slow cooker to work and have you coming home to a delicious, healthy dinner that’s ready to go! Some days, you just need someone else to make you dinner. I’m not talking takeout or delivery or a restaurant dinner. I’m talking about your crock pot or slow cooker. I find it supremely satisfying to go about my day, knowing that a delicious home cooked dinner is cooking up at home for me. I can play with the kids, take them to practices, run errands or just relax with a book and breathe easy. These slow cooker chicken recipes mean there is just one less thing to do in the evening and that’s a great thing on a busy day! This collection includes slow cooker recipes for boneless, skinless chicken breasts as well as chicken thighs (though you can usually sub either one). And many of these take just minutes to prep in the morning! 👍 Here’s a few of our favorite slow cooker chicken recipes: Slow cooker balsamic chicken Slow cooker bistro chicken thighs Slow cooker apricot chicken Crock pot Mediterranean chicken Slow cooker teriyaki chicken And be sure to check…
    • Easy Vegetarian RecipesEasy vegetarian recipes include main-dish meals that are hearty and satisfying and can stand alone for lunch or dinner (with a few savory breakfast options as well). Everything from one-pot veggie pastas to stuffed squash to chili to veggie burgers and hearty grain bowls and salads, there are meatless options here for everyone! I am a veggie lover through and through. 💚💚💚 I adore getting in as many vegetables as I can, throughout the day really, and I often make easy vegetarian dinners a couple of times a week. (Hello meatless Monday, I’m looking at you!) So over the years, I’ve created tons of great veggie-based meals that can stand on their own for lunch or dinner and be hearty and satisfying. And that are also mostly quick and easy, because I work as a health and nutrition editor and we’ve got a busy family so cooking on a weeknight needs to be low-key. My one-pot vegetarian spaghetti has been a hugely popular recipe here on the blog and you guys can’t seem to get enough of my grain bowls and salads. I know the feeling. 😉 I wanted to round up some of these in an easy-to-browse category that features…
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Classic Thanksgiving dressing

November 14, 2019 By Kathryn Doherty

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy

Classic Thanksgiving dressing is made with simple ingredients, is easy to prepare (and can be prepped ahead) and will be your favorite side dish on the holiday table!Scoop being taken of classic Thanksgiving dressing baked in a casserole dish

We are two weeks from turkey day my friends, and I cannot wait! All the food, all the family, all the fun! 🦃❤️

And as far as looking ahead, I have to say that Thanksgiving dressing is probably my very favorite part of the big meal.

Something about how comforting it is, the delicious mix of flavors and textures and the way you can pair a bite with pretty much everything else on the plate… well, it speaks to me. 

I’ve previously shared my turkey sausage and apple dressing, which is super flavorful and a more recent favorite at our holiday table. I started making it 5 or so years ago and we love it.

But today’s recipe for classic Thanksgiving dressing, this is what I grew up with. And this is what I come back to time and time again.

Classic breaded Thanksgiving Day dressing in a white casserole dish after baking

It was originally my aunt Edith’s recipe, and she was the one in charge of the Thanksgiving meal when I was a kid. (The rest of us were there to take orders. Or to stay out of the way. 😂)

It’s made with simple, basic ingredients and it’s really easy to put together. And yet it has such warm, delicious flavors running throughout it.

It’s the perfect complement to your roast turkey (or slow cooker turkey breast, which is my stress-free, fool-proof way to do turkey at Thanksgiving) and all the other gorgeous side dishes on your holiday table.

(But secretly, I bet this will be your favorite dish too!)

Now, I’ve got some notes, tips and substitutions coming up below on how to make classic Thanksgiving dressing. Just tryin’ to be helpful.

(I’ve also made this a lot, so I want to share what works as well as some troubleshooting tips that are especially helpful for the holidays.)

Vegetable mix in a saute pan Ingredients mixed in a large white bowl for Thanksgiving dressing casserole

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on classic Thanksgiving dressing:

  • This recipe calls for turkey drippings or broth — or a combination of the two. I almost never have turkey drippings on hand when I go to make this recipe, so turkey broth is a good substitute. If you can’t find any of that, chicken broth will work as well.
  • If you need this to be vegetarian, you could also use vegetable broth. It’ll be a little less flavorful, but still really good.
  • Make sure the dressing has enough liquid before you bake it. It shouldn’t be sitting in a pool of broth, but all of the bread should seem completely moistened. I almost always use a full 4 cups. You may even want an extra splash or two, depending on how dry/stale your bread is.
  • You can follow the recipe and use a bag of store-bought stuffing mix or you can substitute additional fresh baked bread. I’ve made it both ways many times. Details on that below. Also no worries if your bread isn’t already stale when you go to make this. I have tips on that below as well.

Also of note: this recipe bakes at 350 degrees F. However, if you need your oven at 325 or 375 for a different recipe at the same time, this one is pretty forgiving. You can go ahead and cook it at the other temp. Just check and adjust the total cook time as needed so the dressing doesn’t dry out.

OK, so those are the basics.

Turkey dressing for Thanksgiving before baking

But I have lots more to share so that you can make this recipe your very own – whether that’s adjusting it to your tastes, to what you can find at the store or to troubleshoot on the big day when the kitchen feels like crazy town.

Cause it’s the holidays, we have company over and we’re not messing around. 😉

How to make classic Thanksgiving dressing without stuffing mix:

The recipe calls for a bag of stuffing mix. However, I’ve made this without it before by substituting more day-old or stale bread.

You’ll want to substitute an equal amount (in this case, 6 cups) of crumbled, dry bread in place of the store-bought stuffing mix.

Specifically, I used a rosemary olive oil bread and a whole wheat loaf as the two types last time I made it that way, using 6 cups of each to get the total of 12 cups of dry bread needed for this recipe.

I’ve also made this with half of the bread from an Italian loaf bread and that worked great too.

Classic breaded Thanksgiving dressing in a white casserole dish after baking

What if you don’t have dry, day-old bread? Oh, I feel you on that one.

Since we normally celebrate Thanksgiving out of town, we often buy our groceries on the day before Thanksgiving. We also prep all of our recipes that day, so we have only fresh, soft bread to use.

In other words, not what we need.

So I’ve come up with some easy work-arounds depending on how much time you have.

How to quickly dry out bread for recipes:

Cubed bread on a baking sheet

Take your fresh loaf of bread and cut it up according to how you’ll use it in the recipe. (In this case, we need it cut down into small rough chunks.)

Spread the bread out on 1-2 baking sheets so it’s all in an even, single layer.

If you have several hours or almost a full day, you can leave the bread sitting out in a warm, dry area. Toss it occasionally and let it dry out on its own. (Having it in smaller pieces helps because more surface area is exposed.)

If you don’t have much time, place the baking sheets of cubed bread into the oven and cook at 300 for 20 or so minutes. This will draw out the moisture and create more stale-like bread right away to use in your recipe.

In fact, I’ve even stuck the bread in the oven when I turned it on to preheat for this dressing and by the time it comes to temperature, or just after, it’s ready to use.

I’m all about some efficiency when it comes to Thanksgiving prep and cooking! 👍

Scoop being taken of classic Thanksgiving dressing baked in a casserole dish

And because it’s Thanksgiving, and because we have 843 other things to do in the kitchen that day, here’s some tips on prepping this dish ahead.

Make ahead notes for Thanksgiving dressing:

  • Prepare the dressing as instructed, but use only 1 egg and 2 1/2 cups of the turkey drippings or broth. Store, covered, in a large bowl or a large plastic container in the fridge for up to 2 days. You can even put it right into your greased casserole dish if you’d prefer.
  • Remove from the fridge and let sit at room temperature for at least 30 minutes.
  • Add the remaining egg and up to 1 1/2 cups of additional turkey drippings or broth to the dressing mixture. Stir well to get everything well combined.
  • Transfer to the prepared casserole dish (if it’s not already in it) and bake as instructed, adding an extra 5-10 minutes if needed to get everything warmed through.

Reserving that extra egg and liquid helps ensure that the consistency of the dressing stays just right. It doesn’t break down too much from all the liquids as it sits and it doesn’t dry out in the oven because the bread had already absorbed the liquids before baking. It’s the perfect balance. 👌

A serving of Thanksgiving turkey dressing on a white plate with a fork and green napkins

Got leftovers? Oh, they are my very favorite part of the holiday. 😍

What to do with Thanksgiving dressing leftovers

My most beloved way to use any extras is for my Thanksgiving leftovers breakfast hash. I get giddy for the holidays just knowing I will get to enjoy this!

Also, we love to heat up leftover dressing in the microwave along with some gravy and have it as a side dish again on another night. It reheats great.

And just to note, I do really prefer the microwave. Reheating the casserole in the oven, even if you have a lot left in the original dish, takes forever to get it really well warmed through. So in addition to being time-consuming, you also now run the risk of drying it out.

Microwave it is.

A serving of Thanksgiving turkey dressing on a white plate with the casserole dish alongside

Want to freeze your leftovers? I’ve done this too.

How to freeze leftover Thanksgiving dressing

– Let the dressing cool down all the way before packing it up for the freezer.

– Place 1-2 servings each into freezer-safe plastic bags or containers. Label with the contents and the date, then place in the freezer.

– Freeze for up to 3 months.

– Defrost overnight in the refrigerator. Reheat in individual portions in the microwave. (I’d say start with 45 seconds, stir it a bit then add 15-30 more seconds as needed until it’s completely warmed through.)

If you have a super sophisticated palate, you may think the flavor and consistency changes a bit after freezing.

I am not very picky and I think it’s still super delicious. (Do make sure yours isn’t super dry going into the freezer. That might not work.)

Finally, I don’t recommend making and freezing the entire casserole ahead of time, whether baked or unbaked. You can assemble it up to 1-2 days ahead of the holiday though, as mentioned above, so you can mostly knock it out in advance if needed.

A serving of Thanksgiving turkey dressing on a white plate with a fork

And because I love to share Thanksgiving side dishes, check out these other ideas:

Favorite Thanksgiving side dishes:

  • Bourbon sweet potato casserole
  • Classic baked macaroni and cheese
  • Mashed cauliflower casserole
  • Green beans with mustard butter sauce
  • 15-minute easy cranberry sauce

Or browse my round-up of 45 Thanksgiving side dishes for more inspiration!

I hope my family’s classic Thanksgiving dressing will be a hit at your holiday table too.

Happy holidays and happy cooking!

XO,

Kathryn

Yield: 8-10 servings

Classic Thanksgiving dressing

Baked classic Thanksgiving dressing in a white casserole dish

Classic Thanksgiving dressing is made with simple ingredients, is easy to prepare (and can be prepped ahead) and will be your favorite side dish on the holiday table!

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 3 tablespoon unsalted butter, divided
  • 1 cup diced onion
  • 1 cup diced celery
  • 1/4 cup diced red bell pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (12 oz.) package Pepperidge Farm dry stuffing mix (see notes)
  • 6 cups stale bread, coarsely crumbled or roughly chopped (see notes)
  • 2 large eggs, lightly beaten
  • 3 1/2 to 4 1/2 cups turkey drippings or broth (see notes)

Instructions

  1. Preheat oven to 350. Spray a 9x13 pan or a 3-quart casserole dish with cooking spray and set aside.
  2. Melt 1 tablespoon of the butter in a large skillet. Add the onion, celery and red bell pepper and sauté for 4-5 minutes, until softened. Season with salt and pepper and set aside.
  3. In a large bowl, combine the stuffing mix and crumbled bread. Add the sautéed veggies and the eggs and stir to mix. Add the turkey drippings or broth, starting with 3 1/2 cups and adding more as needed to get the mixture very moist.
  4. Transfer the dressing mixture to the prepared pan or casserole dish and smooth into a single layer. Dot the top of the casserole with the remaining 2 tablespoons of butter (cut or broken apart into smaller pieces).
  5. Bake at 350 for 40-45 minutes, until golden brown and set.
  6. Let rest for 5-10 minutes before serving so it sets up completely.

Notes

Broth: This recipe calls for turkey drippings or broth — or a combination of the two. I almost never have turkey drippings on hand when I go to make this recipe, so turkey broth is a good substitute. If you can’t find any of that, chicken broth will work as well. If you need this to be vegetarian, you could also use vegetable broth.

Dry stuffing mix: You can follow the recipe and use a bag of store-bought stuffing mix (classic or herb flavored are fine) or you can substitute additional fresh baked bread. I’ve made it both ways many times. You’ll want to substitute an equal amount (in this case, 6 cups) of crumbled, dry bread instead of the bagged mix. I have used a rosemary olive oil bread and a whole wheat loaf as the two types, using 6 cups of each to get the total of 12 cups of dry bread needed for this recipe. I’ve also made this with half of the bread from an Italian loaf bread and that worked great too.

How to get bread stale fast: Don't have any day-old or stale bread? No worries. Take your fresh loaf of bread and cut it up according to how you’ll use it in the recipe. (In this case, we need it cut down into small rough chunks.) Spread the bread out on 1-2 baking sheets so it’s all in an even, single layer.

If you have several hours or almost a full day, you can leave the bread sitting out in a warm, dry area. Toss it occasionally and let it dry out on its own. (Having it in smaller pieces helps as more surface area is exposed.)

If you don’t have much time, place the baking sheets of cubed bread into the oven and cook at 300 for 20 or so minutes. This will draw out the moisture and create more stale-like bread right away to use in your recipe. (You can even just stick it in the oven as it preheats for this recipe.

Make-ahead notes: Prepare the dressing as instructed, but use only 1 egg and 2 1/2 cups of the turkey drippings or broth. Store, covered, in a large bowl or a large plastic container in the fridge for up to 2 days. You can even go ahead and put it in your prepared casserole dish. Remove from the fridge and let sit at room temperature for at least 30 minutes before baking. Add the remaining egg and up to 1 1/2 cups of additional turkey drippings or broth to the dressing mixture. Stir well to get everything well combined. Transfer to the prepared casserole dish (if it's not already in there) and bake as instructed, adding an extra 5-10 minutes if needed to get everything warmed through.

Leftovers: Leftovers will keep in the fridge for 4-5 days or in the freezer for up to 3 months. Reheat in the microwave or in a pan on the stove to get it warmed through again.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 538Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 279mgSodium: 519mgCarbohydrates: 17gFiber: 1gSugar: 3gProtein: 65g
© Kathryn Doherty
Cuisine: American / Category: Side dishes
Classic Thanksgiving dressing is made with simple ingredients, is easy to prepare (and can be prepped ahead) and will be your favorite side dish on the holiday table! #thanksgiving #thanksgivingfood #turkeyday #classicrecipes #holidayfood Classic Thanksgiving dressing is made with simple ingredients, is easy to prepare (and can be prepped ahead) and will be your favorite side dish on the holiday table! #thanksgiving #thanksgivingfood #turkeyday #classicrecipes #holidayfood

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Filed Under: Side dishes, Vegetarian

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Comments

  1. Leslie Crittenden says

    October 23, 2020 at 8:56 PM

    If you don’t have any, or enough, turkey drippings and don’t want to use bought stock, take the giblets and neck from the turkey and simmer them in around 4-5 cups of water until they’re done. This will give you plenty of flavorful liquid for your stuffing. You can either chop the giblets and add to the gravy if you like them, or feed them to the pets as we do, if you don’t like giblets.

    Reply
    • Kathryn Doherty says

      October 25, 2020 at 1:51 PM

      This is a great tip, Leslie! Thanks so much for sharing! 😊

      Reply

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Hi there! I’m Kathryn Doherty, a health and nutrition editor, cookbook author, wife, mother of two kids, and devoted food and home cooking nut. I’ve got lots of easy recipes and resources to help you get delicious family food on your table! Learn more about me

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