The Best-Ever Thanksgiving Dressing


This recipe for homemade dressing or stuffing has been passed down through the generations of my family:  Great-grandmother Rieley, Great Aunt Florence, Grandma Rieley, Mom, and me.  My family’s recipe for dressing has been modified minimally over the years and continues to be a favorite part of our Thanksgiving dinner.   It’s even better on the second day due to the flavors melding together.  The dressing re-heats easily, or just eat it cold–right out of the refrigerator (with the door still open).  That’s how I enjoy it best!

The Best-Ever Thanksgiving Dressing

*Use organic ingredients whenever possible


1 loaf white bread (I use gluten-free)

1 stick salted butter

2 cups finely diced celery

2 cups finely diced yellow onion

3/4 bag of best quality seasoned stuffing mix (Mom uses Pepperidge Farm Herb Seasoned Classic Stuffing; I use Rudi’s Gluten-Free Savory Herb Stuffing)

2 cups of broth (vegetable, turkey or chicken)


Tear bread into small pieces and leave out overnight on a baking sheet, loosely covered with foil.  Next, broil breadcrumbs for approximately 10-15 minutes, keeping a close check so as not to burn them.  Finely dice celery and onion.  Place stick of butter in skillet and sauté celery and onion at 300 degrees F. for five minutes; don’t overcook celery and onion, leaving a bit crunchy as they will continue to cook when baked.  Add broiled bread crumbs, two cups each of sautéed celery and onion, 3/4 bag of seasoned herb stuffing mix and stir.  Once these ingredients are mixed well, slowly add broth–1/2 cup at a time.   Begin forming dressing mixture into small patties, making sure it’s moist enough to adhere together but not too soggy.  Bake at 325 degrees F. for approximately five minutes on each side, just until browned.  Makes approximately 24 to 36 patties.  Serve on a platter.



  1. Nice photos. I love the dressing as well. I do not like mine soggy either. This is the first time I have seen it made into patties. I bet that makes it crunchy on the outside. I still stuff mine inside the bird. Have a Happy Thanksgiving!

    Liked by 1 person

  2. I enjoyed reading your post about making stuffing patties. That’s how my family makes it as well, and I smiled when you wrote about eating the leftover patties right out of the refrigerator. That is THE BEST! Wishing you and Scott a very Happy Thanksgiving!

    Liked by 1 person

    • Donna, thank you for your comments! You’re always so kind! I’m finding that the stuffing patties aren’t very common, but they are really good–as you know. Best wishes for a Happy Thanksgiving to you and Doug as well! Oh–and enjoy your cold dressing! 😉


  3. Your photos are very helpful – they have more or less answered my questions.
    – How many onions in a cup?
    – What are the herbs in the stuffing mix?
    – How many grams in a stick of butter?
    – How many sticks of celery in a cup?
    – Is broth the same as stock/bouillon? i.e. bones etc. boiled down and sieved to make a tasty clear soup?
    – Broil – is this the same as grill?
    – Skillet – is this a frying pan?
    So I may be able to make this after all, just guessing at the herbs.

    Liked by 1 person

    • Hi there! I’m so glad you’re interested in making the dressing. Here are the answers to your questions: Use 3/4 to a whole medium, yellow onion (16 tablespoons in a cup, so you’d need 32 tablespoons for 2 cups); use 6-8 stalks of celery, depending on size; again you’ll need 32 tablespoons for 2 cups of celery)– the metric conversion for 2 cups is 450 ml; there are 8 tablespoons or 113.4 grams in a stick of butter; use a can or make your own stock (bouillon would be too salty) Also, the addition of broth is to your taste, depending on how moist or dry you like your dressing; yes, broiling is the same as grilling, and a skillet is a frying pan; as for the stuffing mix, I found it on I hope this helps! Good luck! 🙂


  4. Mmmm Stuffing. I write posts on and off about odd food combinations that I’m fond of and I created a turkey/stuffing poutine odd combo with Frank’s Red Hot Sauce. It was delicious. This has activated the urge to stuff myself with stuffing, that’s for sure 😀

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.