Ina Garten Thanksgiving Dressing Recipe

Ina Garten’s Thanksgiving Dressing is a classic holiday side dish that brings warmth, comfort, and rich flavor to your festive table. Made with toasted bread, sautéed onions, celery, fresh herbs, and savory stock, this dressing is baked to golden perfection. It’s hearty, aromatic, and exactly what every Thanksgiving dinner needs — a balance of crispness on the outside and soft, flavorful layers inside.

What is Ina Garten’s Thanksgiving Dressing?

Ina Garten’s Thanksgiving Dressing is her take on traditional bread dressing — a baked side dish similar to stuffing but prepared outside the turkey. It’s made with cubed bread soaked in a savory mixture of broth, butter, herbs, and vegetables. The result is a beautifully textured dish that complements roasted turkey and gravy, offering a perfect bite of flavor in every spoonful.

Other Ina Garten Thanksgiving Recipes

• Ina Garten Thanksgiving Turkey
• Ina Garten Make-Ahead Stuffing
• Ina Garten Bread Pudding Stuffing
• Ina Garten Cornbread Stuffing

Reasons to Try Ina Garten’s Thanksgiving Dressing

• Perfect holiday flavor – A blend of herbs and butter gives it that cozy, festive aroma.
• Golden and crisp – The top layer is baked to a light crunch while the inside stays moist.
• Easy to make ahead – Prepares beautifully in advance to save time on Thanksgiving Day.
• Crowd favorite – Loved by both kids and adults, it completes any holiday meal.
• Versatile – You can easily add sausage, apples, or mushrooms for a twist.
• Foolproof results – Ina’s method guarantees consistent, restaurant-quality results.

Ingredients Needed to Make Ina Garten’s Thanksgiving Dressing

• 1 large loaf of French or sourdough bread, cut into 1-inch cubes
• 2 tablespoons unsalted butter (plus extra for greasing)
• 2 tablespoons olive oil
• 2 cups yellow onions, diced
• 1 ½ cups celery, diced
• 3 garlic cloves, minced
• 2 teaspoons fresh thyme leaves
• 1 tablespoon chopped sage
• 1 tablespoon chopped parsley
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 3 large eggs, lightly beaten
• 3 cups chicken or turkey stock (low sodium)
• 1 cup heavy cream or whole milk
• Optional: ½ cup cooked sausage or chopped apples for added flavor

Instructions to Prepare Ina Garten Thanksgiving Dressing

Step 1 – Prepare the bread

Preheat your oven to 350°F (175°C). Spread the bread cubes evenly on a baking sheet and toast for 10–15 minutes until lightly golden and dry. Let them cool completely.

Step 2 – Sauté the vegetables

In a large skillet, heat butter and olive oil over medium heat. Add onions and celery, cooking for about 8–10 minutes until soft and fragrant. Add minced garlic, thyme, sage, and parsley, and cook for another minute. Season with salt and pepper.

Step 3 – Mix the wet ingredients

In a large bowl, whisk together the stock, eggs, and heavy cream until fully blended.

Step 4 – Combine everything

Add the toasted bread cubes to a large mixing bowl. Pour the sautéed vegetables over the bread and toss well. Gradually pour the wet mixture on top, mixing until the bread is evenly coated and slightly soft but not soggy.

Step 5 – Assemble in a baking dish

Grease a large casserole dish with butter and transfer the dressing mixture into it. Spread evenly, pressing lightly to level the top.

Step 6 – Bake

Bake uncovered for 45–50 minutes until the top turns golden brown and the center is set.

Step 7 – Rest and serve

Allow the dressing to cool for 10 minutes before serving warm with roast turkey and gravy.

What Goes Well With Ina Garten’s Thanksgiving Dressing

• Roast turkey – The classic pairing that completes any Thanksgiving feast.
• Cranberry sauce – Adds sweetness to balance the savory flavors.
• Gravy – Brings out the richness of the dressing.
• Mashed potatoes – Creamy and smooth to complement the texture.
• Green bean casserole – A flavorful vegetable side to round out the meal.

Key Tips for Making Ina Garten’s Thanksgiving Dressing

• Use day-old bread – It absorbs the liquid better and holds its shape.
• Toast the bread cubes – Prevents sogginess and adds texture.
• Taste before baking – Adjust herbs and salt as needed for perfect balance.
• Let the mixture soak – Give the bread 10–15 minutes to absorb the liquid evenly.
• Cover if needed – If the top browns too quickly, cover with foil during baking.
• Make ahead – Assemble a day before and refrigerate; bake before serving.
• Add flavor variations – Sausage, apples, or chestnuts enhance the flavor beautifully.

Creative Variations of Ina Garten’s Thanksgiving Dressing

• Sausage and apple dressing – Add cooked sausage and diced apples for a sweet-savory twist.
• Mushroom and herb dressing – Sauté mushrooms with thyme for an earthy flavor.
• Cranberry walnut version – Mix in dried cranberries and chopped walnuts for texture.
• Cheesy dressing – Add shredded Gruyère or cheddar for a richer flavor.
• Vegetarian option – Use vegetable broth and add roasted vegetables for extra flavor.
• Gluten-free version – Substitute with gluten-free bread without changing the method.

Storage Guidelines for Ina Garten Thanksgiving Dressing

• Room temperature – Cover leftovers and keep for up to 1 day.
• Refrigerator – Store in an airtight container for up to 4 days.
• Freezer – Freeze for up to 2 months; thaw overnight before reheating.
• Reheat covered – Keeps the dressing moist while warming through evenly.

Reheating Tips for Ina Garten’s Thanksgiving Dressing

• Oven method – Reheat at 325°F (160°C) for 15–20 minutes, covered with foil.
• Microwave method – Warm individual servings for 1–2 minutes.
• From frozen – Bake at 325°F (160°C) for about 40 minutes until fully heated.

Nutrition Value (per serving)

• Calories: 310
• Carbohydrates: 29g
• Protein: 8g
• Fat: 17g
• Fiber: 2g
• Sugar: 3g
• Sodium: 560mg

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FAQs

Can I make Ina Garten’s Thanksgiving Dressing ahead of time?

Yes, Ina Garten’s Thanksgiving Dressing can be made up to one day ahead. Simply assemble the bread, vegetables, and broth mixture in a baking dish, cover tightly with foil, and refrigerate overnight. On Thanksgiving Day, bake it uncovered until golden brown and warmed through.

What’s the best bread to use for Ina Garten’s Thanksgiving Dressing?

Day-old French bread, sourdough, or ciabatta works best. These types of bread hold up well to the liquid mixture, keeping the dressing soft inside and crisp on top. Avoid using sandwich bread since it becomes too mushy when baked.

How do I make Ina Garten’s Thanksgiving Dressing moist but not soggy?

The key is to toast the bread cubes before mixing and add just enough liquid for them to be evenly coated but not soaked. Let the mixture rest for 10–15 minutes before baking so the bread absorbs the broth without breaking down.

Can I add sausage or other mix-ins to Ina Garten’s Thanksgiving Dressing?

Absolutely! Cooked sausage, apples, mushrooms, or nuts can be added for extra flavor and texture. Just make sure to cook any meat or vegetables beforehand to remove excess moisture before adding them to the mixture.

Wrapping Up

Ina Garten’s Thanksgiving Dressing is everything you want in a classic holiday side dish — warm, savory, and full of comforting flavors. The buttery bread, aromatic herbs, and tender vegetables create a perfectly balanced texture that pairs beautifully with turkey and gravy.