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Almond-Herb Bread Dressing

My grandmother made this dressing every Thanksgiving. She handed the recipe down to my mother, who passed it along to me, and I shared it with my daughter. It's a holiday staple we all cherish. —Mindy Moore, Valencia, California
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    12 servings (3/4 cup each)


  • 1/4 cup butter, cubed
  • 2 celery ribs, finely chopped
  • 2 medium onions, finely chopped
  • 3/4 cup chopped fresh parsley
  • 1 loaf (1 pound) French bread, cut into 1/2-inch cubes
  • 1 cup slivered almonds
  • 2 large eggs, lightly beaten
  • 3/4 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 1-1/4 to 1-3/4 cups chicken or turkey broth


  • Preheat oven to 325°. In a 6-qt. stockpot, heat butter over medium heat. Add celery, onions and parsley; cook and stir 5-7 minutes or until vegetables are tender. Stir in bread, almonds, eggs, seasonings and enough broth to reach desired moistness.
  • Transfer to a greased 13x9-in baking dish. Bake, covered, 40 minutes. Bake, uncovered, 10-15 minutes longer or until lightly browned.

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