Martha Stewart Dressing Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart dressing is the kind of side dish that quietly steals the holiday table, and this version follows that home-cooking style closely. It’s a savory mix of buttery toasted bread cubes, crisp-tender celery and onion, and plenty of fresh sage and thyme, all bound with broth and egg so it bakes up moist inside with a golden, crisp top. The flavor is herby and rich without being heavy, and the texture lands somewhere between a soft custard and a crunchy-edged crouton. This one is inspired by Martha Stewart, not a copy of her original, but it aims for the same comforting result.

You’ll need 20 minutes of prep and 45 minutes in the oven, about 65 minutes total, so it’s an easy dish to work into a busy cooking day. It fits best on a holiday spread or a potluck table where a big pan of something warm and satisfying belongs, but it’s simple enough to make on a regular weeknight alongside roasted chicken.

Why This Martha Stewart Dressing Works

Drying the bread in the oven first is the step that makes or breaks the texture. Fresh bread soaks up broth unevenly and collapses into mush, while lightly toasted cubes hold their shape and absorb just enough liquid.

The egg is what gives the dressing structure, so it slices cleanly instead of crumbling. Cooking the onion and celery until translucent also removes their raw bite and lets the sage and thyme bloom in the butter.

What You’ll Love About It

It comes together from pantry staples with no fancy techniques, the herb and butter flavor is bold enough to stand up to a big meal, and it feeds eight without much effort. The make-ahead option means one less thing to juggle on the day.

Ingredients

These are the exact amounts for one 9×13-inch pan, serving eight.

• 10 cups (250g) dried white bread cubes — about 1 pound day-old bread.
• 1/2 cup (113g) unsalted butter
• 1 medium yellow onion, finely chopped — about 1 cup.
• 3 medium celery stalks, finely chopped — about 1 1/2 cups.
• 2 teaspoons kosher salt (Diamond Crystal)
• 1 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 2 large eggs, lightly beaten
• 2 cups (480ml) chicken broth, plus more as needed

Equipment

• Large rimmed baking sheet — big enough to spread the cubes in one layer.
• Large skillet — a 12-inch pan gives the vegetables room.
• Large mixing bowl — for tossing the bread and vegetables.
• Small bowl — for whisking the eggs and broth.
• 9×13-inch (23x33cm) baking dish — buttered before filling.
• Instant-read thermometer — to check the center.

How to Make Martha Stewart Dressing

Step 1: Toast the Bread

Preheat the oven to 350°F (175°C). Spread the 10 cups (250g) of bread cubes in a single layer on a large rimmed baking sheet and bake until dry and lightly toasted, 10 to 12 minutes, stirring halfway. Transfer them to a large bowl and set aside. Don’t skip this step, or the bread will turn mushy once the broth goes in.

Step 2: Soften the Vegetables

In a large skillet, melt the 1/2 cup (113g) butter over medium heat. Add the onion, celery, 2 teaspoons salt, and 1 teaspoon pepper and cook, stirring occasionally, until the vegetables are softened and translucent, 6 to 8 minutes. Stir in the 2 tablespoons sage and 1 tablespoon thyme and cook until fragrant, about 1 minute. Keep the heat at medium so the onions soften without browning.

Step 3: Combine and Moisten

Scrape the vegetable mixture over the bread cubes and toss gently to combine. In a small bowl, whisk the 2 eggs with 1 1/2 cups (360ml) chicken broth, then pour over the bread mixture and fold until evenly moistened. The dressing should hold together when squeezed but not be soggy, so add up to 1/2 cup (120ml) more broth if it feels dry. Fold gently here, or the cubes will break down.

Step 4: Bake Until Golden

Transfer the dressing to a buttered 9×13-inch (23x33cm) baking dish and spread it in an even layer. Cover tightly with foil and bake for 25 minutes, then uncover and bake until the top is golden and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 15 to 20 minutes more. Let it stand 5 minutes before serving.

Step 5: Adjust for a Crispier Top

For a crispier top, bake uncovered the entire time, checking after 30 minutes to prevent overbrowning. If the dressing darkens too quickly, tent it loosely with foil. Serve warm.

What to Serve With It

• Roast turkey — the classic pairing for any holiday spread.
• Glazed carrots — a sweet, colorful side that balances the herbs.
• Mashed potatoes — good for soaking up the pan juices.
• Cranberry sauce — a bright spoonful cuts through the butter.

Tips for the Best Results

Let the bread cubes dry fully before mixing, since damp bread will steam instead of bake. Squeeze a handful of the mixture as your test: it should cling together without dripping. Check the center with a thermometer rather than guessing, because an underbaked middle stays wet.

Easy Variations

Swap in 1 tablespoon of chopped rosemary for the thyme for a deeper, piney note. Add 1 cup of sautéed sliced mushrooms with the onions for an earthier dressing. For a cornbread version, use 10 cups of dried cornbread cubes in place of the white bread and keep the broth amount the same.

Storing and Reheating

• Refrigerator — keep leftovers in an airtight container for up to 4 days.
• Freezer — wrap tightly and freeze for up to 2 months.
• Make-ahead — assemble up to 1 day ahead, cover, and refrigerate; add 5 to 10 minutes to the covered bake.
• Reheating — thaw overnight, then reheat covered at 350°F (175°C) for 15 to 20 minutes, until 165°F (74°C).

Nutrition (per serving)

These values are estimates per serving.

FAQs

Can I make this Martha Stewart dressing recipe ahead of time?

Yes. Assemble the whole pan up to a day ahead, cover it, and refrigerate. Add 5 to 10 minutes to the covered baking time to account for the cold start.

What can I use instead of fresh sage and thyme?

Use 2 teaspoons of dried sage and 1 teaspoon of dried thyme in their place. Add them with the salt and pepper so they have time to soften in the butter.

How do I know when the dressing is done?

The top should be golden and crisp and the center should read 160°F (71°C) on an instant-read thermometer. If the middle still looks wet, cover it with foil and give it another 5 minutes.

Where did dressing come from?

Dressing traces back to European stuffings that early American cooks adapted using stale bread, herbs, and local vegetables. Over time it became a standard holiday side, and many families still bake it in a separate pan rather than inside the bird.

Martha Stewart-Inspired Dressing

Print Recipe

A classic American bread dressing with crisp-tender celery and onion, buttery toasted bread cubes, and fragrant herbs. Inspired by Martha Stewart’s home-cooking style, this version is savory, moist, and perfect for holiday tables.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 45
• Total Time: 65
• Yield: 8 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 10 cups (250g) dried white bread cubes (about 1 pound day-old bread)
• 1/2 cup (113g) unsalted butter
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 medium celery stalks, finely chopped (about 1 1/2 cups)
• 2 teaspoons kosher salt (Diamond Crystal)
• 1 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 2 large eggs, lightly beaten
• 2 cups (480ml) chicken broth, plus more as needed

Instructions

1. Preheat oven to 350°F (175°C). Spread bread cubes in a single layer on a large rimmed baking sheet and bake until dry and lightly toasted, 10 to 12 minutes, stirring halfway. Transfer to a large bowl and set aside. Do not skip this step; dry bread absorbs the broth without turning mushy.
2. In a large skillet, melt butter over medium heat. Add onion, celery, salt, and pepper and cook, stirring occasionally, until vegetables are softened and translucent, 6 to 8 minutes. Stir in sage and thyme and cook until fragrant, about 1 minute.
3. Scrape the vegetable mixture over the bread cubes and toss gently to combine. In a small bowl, whisk eggs with 1 1/2 cups (360ml) chicken broth. Pour over the bread mixture and fold until evenly moistened; the dressing should hold together when squeezed but not be soggy. Add up to 1/2 cup (120ml) more broth if needed.
4. Transfer dressing to a buttered 9×13-inch (23x33cm) baking dish and spread in an even layer. Cover tightly with foil and bake for 25 minutes. Uncover and bake until the top is golden and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 15 to 20 minutes more. Let stand 5 minutes before serving.
5. For a crispier top, bake uncovered the entire time, checking after 30 minutes to prevent overbrowning. If the dressing darkens too quickly, tent loosely with foil. Serve warm.

Notes

Store leftover dressing in an airtight container in the refrigerator for up to 4 days. To freeze, wrap tightly and freeze for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat covered in a 350°F (175°C) oven for 15 to 20 minutes, or until heated through to 165°F (74°C). Make-ahead: assemble the dressing up to 1 day in advance, cover, and refrigerate; add 5 to 10 minutes to the covered baking time.

Nutrition

• Calories: 285
• Sugar: 3g
• Sodium: 820mg
• Saturated Fat: 8g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 70mg

Keywords: Martha Stewart dressing, classic dressing recipe, holiday stuffing, Thanksgiving side dish, bread dressing, herb dressing, easy dressing recipe, homemade dressing, celery onion dressing, baked dressing