Rosemary-Thyme Dressing

Most traditional Thanksgiving dressing recipes are heavily seasoned with sage, but this one uses rosemary and thyme instead.



Prep time

10 minutes

Cook time

1 hour



Cook it with our

Classic Cast Iron Skillet


  • 3 tablespoons butter
  • ¾ cup chopped celery
  • 1 cup chopped onion
  • ½ cup chopped green bell pepper
  • 6 cups cubed (½ inch) French bread
  • 2 ½ tablespoons chopped fresh rosemary or 2 ½ teaspoons dried rosemary
  • ¾ tablespoon chopped fresh thyme or ¾ teaspoon dried thyme
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste
  • 3 cups chicken broth
  • 1 large egg, lightly beaten


  1. Place a 10.25 Inch Skillet in the oven; preheat the oven to 350 degrees Fahrenheit while you prepare the stuffing.
  2. Place 2 tablespoons of the butter in a small cast iron skillet over medium heat. Cook the celery, onion, and bell pepper, stirring, until soft but not brown.
  3. Put the bread cubes in a large bowl. Stir in the vegetables, then add the rosemary, thyme, salt, and pepper. Stir to combine. Add the broth and stir well. Let the mixture sit for a few minutes, until the bread absorbs most of the broth. Stir in the egg.
  4. Put the remaining 1 tablespoon butter in the heated skillet and swirl to coat the bottom and sides. Add the stuffing mixture. Bake until browned on top, about 1 hour.

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