How To Make Thanksgiving Dressing From Scratch
Serves: 15
  • 1 loaf of Cornbread (sometimes called a Johnny cake), cut into cubes
  • 2 loaves of Crusty Bread (I did 1 Ciabatta + 1 French Bread), cut into cubes
  • Olive Oil, as needed
  • ½ cup Butter
  • 4 stalks Celery, chopped
  • 1 Carrot, shredded & chopped
  • 1 Large White Onion, chopped
  • 2 Garlic Cloves, minced
  • 6 cups Chicken Broth
  • 1 tsp. Dried Basil
  • 1 tbsp. Fresh Thyme
  • 1 tsp. Salt
  • 1 tsp. Fresh Cracked Black Pepper
  • ½ bunch Fresh Parsley, chopped
  1. Preheat oven to 425F. Cut cornbread into small cubes and spread them onto a baking sheet. Toast in the oven until dried and crumbly, about 5 minutes.
  2. Remove cornbread and cut two loaves of crusty bread into cubes. Toss cubes with 1 - 2 tbsp. olive oil and place flat on 2 baking sheets. Toast in the oven until browned and crisp, about 5 - 8 minutes. Make sure to flip half-way through.
  3. Melt butter in a large skillet. Add celery, onions, carrot, and garlic, then sauté for 5 minutes. Next you'll add chicken broth, dried basil, fresh thyme, ½ the chopped parsley, salt, and pepper. Bring to a simmer.
  4. Place all the toasted bread cubes in a large mixing bowl. Slowly add broth mixture, in batches, to the cubes and toss until combined. Depending on your moisture preference, you may or may not use all of the broth mixture. Taste and adjust salt + pepper, if preferred.
  5. Transfer dressing to a large casserole dish. Turn heat down to 375F and bake for 25 - 30 minutes. Sprinkle with remaining parsley before serving.
Recipe by Slice of Jess at