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Martha Stewart-Inspired Dressing

Close-up of Martha Stewart-Inspired Dressing showing its texture
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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.

Ingredients

Scale
  • 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

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

Find it online: https://marthadishes.com/martha-stewart-dressing-recipe/