Print

Small-Batch Stuffing for Two

Homemade Thanksgiving stuffing with golden bread cubes, onion, celery, and parsley in a small white oval casserole dish.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Buttery, herb-seasoned stuffing with tender bread and lightly crispy edges. This egg-free, small-batch recipe makes two generous servings.

  • Author: George
  • Prep Time: 15 minutes
  • Bread Drying Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 2 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 7 ounces bread, cut into ½-inch cubes (about 3 cups)
  • 3 tablespoons unsalted butter, plus more for greasing the baking dish
  • ½ cup finely diced onion
  • ½ cup finely diced celery
  • 1 teaspoon minced garlic (about 1 clove)
  • 1 teaspoon dried rubbed sage
  • ½ teaspoon poultry seasoning
  • ¼ teaspoon dried thyme
  • ¼ teaspoon Diamond Crystal kosher salt, plus more to taste
  • ⅛ teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • ¾ cup chicken broth

Instructions

  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, until mostly dry with crisp edges. They don't need to be as hard as croutons. Set aside to cool. If using already-dried bread, skip this step.
  2. Sauté the vegetables. Increase the oven temperature to 375°F. While the oven heats, melt the butter in a skillet over medium-high heat. Add the onion and celery and cook for 4–6 minutes, stirring occasionally, until softened.
  3. Add the garlic and herbs. Stir in the garlic, rubbed sage, poultry seasoning, thyme, salt, and black pepper. Cook for 30 seconds to 1 minute, stirring constantly, until fragrant.
  4. Combine. 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 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 covered. Transfer the stuffing to a buttered small baking dish (I used a narrow 10.5-inch oval casserole dish). Cover with foil and bake at 375°F for 10 minutes.
  7. Brown the top. Remove the foil and bake for another 10 minutes, or until the stuffing is hot throughout and the top and edges are lightly golden and crisp.

Notes

  • Bread: French bread, country bread, or leftover sandwich bread all work. If your bread is already dried, skip the drying step and reduce the total time to about 35 minutes.

  • Broth: I used the full ¾ cup during testing. Adjust according to your bread's texture. Substitute vegetable broth for a vegetarian version.

  • Baking dish: A similarly sized loaf pan can be used instead of the oval casserole dish.

  • Seasoning: Since this recipe contains no raw eggs, taste the mixture before baking and adjust the seasoning to your liking.

Find it online: https://www.myeclecticbites.com/stuffing-for-two/