Classic Thanksgiving Dressing With Parsley, Sage and Thyme
Servings Per Recipe: 16 Calories: 122.8
% Daily Value *
vitamin a iu:
calories from fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
This was SOOOOOO Yummy! (Edited to condense) This year for Thanksgiving I searched out a recipe like my Grandma made (and my Mom and I still make) to get measurements. (When my mom passes down a recipe she tells us the ingredients but estimates the amounts) Well This recipe has the same ingredients (plus a few added spices) but it actually came out better since it was not as dry! I did a few minor tweaks based on other reviews and a desire to make it closer to my Grandma's. I added a little more sage and more broth since some reviews thought it was a little dry. I used little less thyme & parsley as these never part of G'ma's original ingredients but I thought they would make tasty additions nonetheless. It was a huge hit! Everyone that's used to my stuffing was pleased with the flavor (I think it was actually better) but love the moister version! I'm used to my dressing on the dry side but dislike "soppy" versions so this ended up being a perfect balance for us. i will be making it this from now on! Thanks!! 2019 (this year I will be experimenting with a small batch made with vegetable broth and no egg for vegetarian) and one a small batch without egg just because I have heard a lot of people never use egg in their dressing-just curious how it will differ)
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.
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.
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.
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