What’s a Thanksgiving meal without a simple herb sourdough dressing?

My whole life I grew up with my mom’s flavor-packed kitchen-made stuffing [stuffed and cooked inside the turkey cavity] and it’s one of many go-to things she makes on Thanksgiving.

My mother-in-law makes Stove Top and I’m not kidding you, it’s equally satisfying. I may cook mostly in a home kitchen, but to me that stuff is freaking good. Both my mother-in-law and my mom, stuff their turkeys. But my MIL will also bake some in a casserole dish, which is something I’ve grown to love as well. I blame those crispy tops and edges. I’m a total sucker for all the crispy edges in life. Like the corner piece of pizza, brownies and casseroles — you name it.

Inspired by the topping of this method, I took my love for from-scratch stuffing and my now-not-so-secret love for Stove Top stuffing and morphed them into this herb sourdough dressing.

For this Herb Sourdough Dressing Set out:

a loaf of day old sourdough bread
butter
a medium onion
celery
garlic
fresh parsley
rosemary
sage
thyme
chicken broth
eggs
kosher salt
freshly ground pepper

Preheat your oven to 200℉ (or 93℃).

Tear the loaf of sourdough into bite-size pieces and place them onto a metal, rimmed baking sheet.

Slide onto the middle rack of your preheated oven for 1 hour or until the bread is “stale”.

When done, remove and increase your oven temperature to 350℉ (or 180℃).

Meanwhile, add 1-1/2 cups diced yellow onion and 3/4 cup sliced celery into a skillet with a stick of melted butter. Sprinkle with a pinch or two of kosher salt and cook on medium heat until tender and the edges of the onion start to turn golden brown. About 20 to 25 minutes.

Next, add in the minced clove of garlic, stir and cook for a minute.

Remove the skillet off of the heat and stir in 1/3 cup finely chopped parsley, 1 tablespoon each minced rosemary and sage, and 2 teaspoons minced fresh thyme.

Allow it this to cool for 10 to 15 minutes.

Add the onion and herb mixture into a large bowl with the bread pieces.

Next pour in 1 cup of low-sodium chicken broth.

Then beat the two large eggs, 1-1/2 teaspoons of kosher salt and 1/4 teaspoon of freshly ground black pepper with the last cup of broth.

Pour this over top as well.

Toss gently to combine. If the dressing seems to be dry in spots, splash in more broth.

In a greased [buttered] casserole dish (8×8 or 8×11 or 9×13), spread the herb sourdough dressing evenly and bake in your preheated oven for 40 to 45 minutes.

Or until the dressing is set and the top [and more importantly the edges] are golden brown and crispy.

Smells worth the pot.

And tastes even better!

This dressing has texture, herbs galore and yet it’s simple and old-school in its own way. Reliable for a smaller crowd, but this recipes can easily be doubled.

Apparently I need to step up my stuffing or dressing game, because this is 1 of 2 recipes I have on here. If you like bacon, check this stuffing recipe out.