This post was sponsored by Better Than Bouillon as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
This traditional Thanksgiving Dressing is made with sauteed celery and onions, bread, and fresh spices and herbs.
Classic Thanksgiving Stuffing
Dressing is a classic side served at Thanksgiving. It’s also known as “stuffing” but there is a difference between the two. Dressing, is baked in a dish and served as a side and stuffing, is stuffed inside the turkey and baked in the oven.
Either way you make it, this recipe is tasty, flavorful, and incredibly easy!
Choosing the Bread
The bread used to make this dressing is a preference but there a few types of bread that work best:
- French Bread
- White Bread
Traditionally, in our family, my mother uses white bread that has been toasted and cut into cubes. I have also made it using day-old French bread as well.
To prepare dressing using white bread, it first must be toasted and allowed to cool. If using other bread such as French bread, it’s best to use stale bread and allow it to dry out.
Whichever bread that is chosen, it’s best for the bread to be dry and hard. That way, the liquids don’t make the dressing soggy.
Making the Thanksgiving Dressing Flavorful
There are a few tips and tricks to making Thanksgiving dressing as flavorful as possible. To get that “cooked all day” flavor use Better Than Bouillon. It only takes 1 tsp of paste concentrate to make this dish flavorful and delicious. It sure beats simmering a combination of flavors on the stove for a long time in order to achieve what Better Than Bouillon can do in a matter of minutes.
It’s easy to use Better Than Bouillon products. For every 8 oz of boiling water (1 cup) 1 tsp of paste is added and allowed to dissolve.
For this recipe, it only takes 1 tsp of Better Than Bouillon to flavor the whole dish. Just one teaspoon of Better Than Bouillon equals 1 cube of bouillon and it’s a great substitute for broth.
Choosing the Right Seasoning
For this Thanksgiving Dressing recipe, I use Better Than Bouillon Roasted Chicken Base. There are a wide variety of flavors to choose from when using Better Than Bouillon products including, Roasted Turkey Base and Seasoned Vegetable Base. Whatever the occasion, whether it be Thanksgiving or Christmas, Better Than Bouillon adds flavor to any main dish, appetizer, or side that you bring to the table.
Better Than Bouillon also has vegan options as well as reduced-sodium varieties! For more recipe inspiration, check out the Better Than Bouillon website.
To get a closer look at what varieties Better Than Bouillon has to offer, click here.
- 12 cups white bread*, toasted
- 1 cup water, boiling
- 1 tsp Better Than Bouillon, Roasted Chicken Base
- 1 ½ cups celery, chopped
- 1 cup white onion, diced
- 1 egg, beaten
- ¼ cup butter, melted
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp thyme, fresh
- ½ cup parsley, fresh, chopped
- Preheat the oven to 350°
- Boil the water and add the 1 tsp of Better Than Bouillon and allow it to disintegrate. Stir and remove from heat and allow to cool.
- In a large skillet, melt the butter and add the prepared veggies. Saute for about 3-5 minutes.
- Butter a large casserole dish and add the prepared bread (either stale or toasted bread).
- Beat the egg in a small bowl and add to the cooled broth.
- Pour the veggie mixture over the bread.
- Pour the broth over the bread and veggies.
- Sprinkle with salt and pepper and top with thyme and parsley.
- Bake in the preheated oven for 30-35 minutes.
*If using French Bread - use stale bread and cut into cubes.
*If using white bread - toast, allow to cool, and cut into cubes.
Serving Size:1 serving
Amount Per Serving: Calories: 177Total Fat: 7.2gSaturated Fat: 3.1gUnsaturated Fat: 0gCholesterol: 29mgSodium: 455mgCarbohydrates: 26.1gFiber: 6.7gSugar: 2.7gProtein: 7g