Classic Holiday Dressing

Image of Caroline Verrone
Rated 5.0 based on 3 customer reviews
Classic Holiday Dressing
Classic Holiday Dressing


Mealthy Tip

You can easily make this a vegetarian stuffing by using vegetable stock instead of chicken. Looking for a way to make it more hearty? Stir in a pound of cooked, ground pork or chicken Italian sausage with the bread mixture and bake as directed.

Nutrition Facts

Per Serving: 76 calories; 4g fat; 7.7g carbohydrates; 3g protein; 10mg cholesterol; 209mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 76 Calories from Fat36
% Daily Value*
Total Fat 4g 6%
Saturated Fat2g 10%
Trans Fat0.0g
Polyunsaturated Fat0.4g
Monounsaturated Fat1.3g
Cholesterol 10mg 3%
Sodium 209mg 9%
Total Carbohydrate 7.7g 3%
Dietary Fiber1g 3%
Protein 3g
Vitamin A13% Vitamin C45%
Calcium2% Iron3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

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What others are saying

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Jessica Scott says:

I've always only ever considered making stuffing for Thanksgiving, but this recipe is also perfect for Christmas as well. I love the bell peppers and celery, it gives this dish really good flavor. The rosemary, sage, and time seasonings are also incredible together. I can't wait to serve this with my roasted chicken!

Image of Laura Griffin

Laura Griffin says:

I love this dressing! The rustic bread works so perfectly in this dish, soaks up all the flavor nicely, and doesn't get soggy. If you're entertaining this holiday season, you've got to try this!

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Greg Jones says:

I usually make my dressing with cornbread, but I really liked the use of the dry bread cubes in this recipe. The onion, bell pepper, and celery gave it almost a Cajun flavor. This was really delicious and I look forward to making it again next year.