As much as I love rice, I just can't eat it on Thanksgiving day. Instead, I would rather carb load on mashed potatoes and dressing. In fact, dressing (or stuffing) is one dish I want to make throughout the year but I just can't seem to do it. Maybe this coming year I'll make it as a side with roast chicken or turkey... since it doesn't have to be enjoyed only on Thanksgiving, right?! This dressing is chock full of vegetables and fresh herbs... it's really flavorful and so, so easy to make. Forget those boxed mixes. You probably have all the ingredients in your pantry to make it from scratch!

Dressing or stuffing is easier thank you think to make. Essentially it's toasted or dry bread cubes, a liquid (like broth) and some seasonings. Anything in addition to that such as vegetables, herbs, nuts, protein, etc is just a bonus. For this dressing, I used some bread I already had on hand in the freezer. Some plain mini bagels and a loaf of whole wheat bread provided a great texture, flavor and contrast. You can certainly use any kind of bread you have so feel free to adapt and substitute where you'd like.

To add additional texture and flavor, I sautéed some vegetables including onions, garlic, carrots, leeks, celery and mushrooms. I chose not to include any sausage but that's also another addition you can include... bacon works just as well too!


1/2 package (20oz) plain mini bagels, cubed and toasted
1/2 loaf (24oz) whole wheat sliced bread, cubed and toasted
2 tablespoons olive oil
1 large onion, finely diced
3-4 cloves garlic, minced
1 large carrot, finely diced
2-3 stalks celery, finely diced
1-2 leeks, sliced
8 ounces cremini mushrooms, sliced
1/2 bunch fresh Italian parsley, finely minced
1-2 sprigs fresh thyme, leaves minced
1 sprig fresh rosemary, leaves minced
1 sprig fresh tarragon
2 teaspoons dried oregano
2 tablespoons poultry seasoning
salt and pepper to taste
4 cups low sodium chicken broth