Small-Batch Stuffing for Two

This easy Thanksgiving stuffing for two gives you all the comfort of homemade stuffing without a mountain of leftovers.

At a Glance

• What it is: A small-batch, egg-free stuffing made with bread, buttery sautéed vegetables, and dried herbs, baked until golden with crispy edges.
• When to make it: Perfect for Thanksgiving for two, a small holiday dinner, or whenever you're craving homemade stuffing.
• What to serve with it: Roasted turkey, chicken, or your favorite holiday main dish.
• Time: About 35 minutes using dried bread, plus 20 minutes if drying fresh bread.
• Cooking for two: Makes two generous servings, perfect for a small Thanksgiving dinner.
• Skill level: Easy.

Jump to:

• At a Glance
• Ingredients & Substitutions
• How to Make Stuffing for Two
• Expert Tips
• Make Ahead & Storage
• What to Serve With Stuffing
• Small-Batch Stuffing for Two

Ingredients & Substitutions

You'll find exact measurements in the recipe card below.

• Bread: I'm using my Sourdough Discard French Bread, but a country loaf or even leftover sandwich bread works well, too. 
• Unsalted butter: Adds richness and helps soften the vegetables. You'll also need a little extra to butter the baking dish.
• Onion and celery: The classic aromatic base for stuffing. Finely dice them so they cook quickly and distribute evenly throughout the bread.
• Garlic: Adds savory flavor. Freshly minced garlic works best.
• Dried herbs: Rubbed sage, poultry seasoning, and thyme give this stuffing its classic Thanksgiving flavor. Using dried herbs keeps this small-batch recipe simple without requiring several different fresh herbs.
• Fresh parsley: Adds color and freshness to balance the rich, savory flavors. I recommend using fresh rather than dried.
• Salt and black pepper: Season the stuffing. Adjust the salt to taste, especially if you're using salted broth.
• Chicken broth: Adds savory flavor and moistens the bread. For a vegetarian option, substitute vegetable broth.

How to Make Stuffing for Two

1. Dry the bread. Preheat the oven to 250°F. Spread the bread cubes in a single layer on a baking sheet. Bake for about 20 minutes, or until the bread cubes are mostly dry with crisp edges. Set aside to cool. If you're using already-dried bread, skip this step.
2. Sauté the vegetables. Increase the oven temperature to 375°F. Melt the butter in a skillet over medium-high heat. Add the finely diced onion and celery. Cook for 4–6 minutes, stirring occasionally, until softened.
3. Add the garlic and herbs. Stir in the garlic, rubbed sage, poultry seasoning, dried thyme, salt, and black pepper. Cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
4. Combine the ingredients. Place the dried bread cubes in a large mixing bowl. Add the buttery vegetable mixture and fresh parsley. Toss gently to combine.
5. Add the broth. Pour in about ½ cup of chicken broth and toss gently. Gradually add the remaining ¼ cup until the bread is evenly moistened but not soggy. You may need slightly more or less depending on the type of bread and how dry it is.
6. Bake the stuffing. Transfer the mixture to a small, buttered baking dish. Cover with foil and bake at 375°F for 10 minutes. Remove the foil and bake for another 10 minutes, until heated through with lightly golden, crispy edges.

Expert Tips

• Oven-dry the bread for consistent results. You can leave bread cubes out at room temperature for a day or two, but it can be difficult to tell when they're dry enough. I prefer drying them in the oven until they're mostly dry, with crisp edges. They don't need to be as hard as croutons.
• Finely dice the vegetables. Small, evenly diced onion and celery cook quickly and distribute throughout the stuffing, so you get a little of everything in each bite.
• Adjust the broth as needed. I used the full ¾ cup during testing, but the amount you need depends on the type of bread and how dry your cubes are. Add the broth gradually until the bread is evenly moistened but not soggy.
• Use a small baking dish. I used a narrow 10.5-inch oval casserole dish, but a similarly sized loaf pan works, too. Avoid using a large baking dish, which spreads the stuffing too thinly and can dry it out.
• Taste before baking. Since this stuffing is egg-free, you can taste it before it goes into the oven. Adjust the salt, pepper, or herbs to your liking so the stuffing is perfectly seasoned before baking.

Make Ahead & Storage

• Make ahead: I don't recommend assembling the stuffing ahead of time and refrigerating it before baking. Instead, dry the bread in advance and store it in an airtight container at room temperature. That way, you can make fresh stuffing in about 35 minutes when you're ready to serve.
• Storage: Store leftover stuffing in an airtight container in the refrigerator for up to 3–4 days.
• Reheat: For a quick option, microwave the stuffing until heated through. You can also cover it with foil and reheat at 350°F until hot throughout for a more freshly baked texture. If the stuffing seems dry, add a splash of water or chicken broth before reheating. Better yet, serve it with warm gravy if you have some!

What to Serve With Stuffing

Serve this stuffing with my Thanksgiving Chicken Thighs, which come with a delicious homemade gravy, or pair it with Mini Meatloaf for a cozy comfort-food dinner.

If you're adding this stuffing to your Thanksgiving feast, consider serving it alongside other delicious sides like Creamy Mashed Potatoes for Two, 5-Minute Sautéed Green Beans, Small-Batch Cranberry Sauce with Dried Cranberries, or my upcoming Sweet Potato Casserole for Two!

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