Bread Stuffing for Two

A scaled-down version of the classic, Bread Stuffing for Two is scrape-the-pan-delicious, and just the right size for smaller holiday gatherings.

Two cornish hens with stuffing on a serving platter.

There’s a lot to be thankful for during any holiday season. Most Thanksgiving and Christmas recipes are made to feed a huge family and then some, so this year I wanted to develop some recipes for smaller festive dinners.

First on the list: my mom’s recipe for bread stuffing; so moist and buttery, you might just wish you made more…

Recipe ingredients: 

Bread stuffing ingredients labeled in bowls.

Ingredient notes: 

  • Chicken broth: A little homemade chicken broth goes a long way, but store-bought is fine, too.
  • Parsley, sage, thyme, marjoram: All classic Thanksgiving herbs that taste delicious with poultry. Fresh is ideal (and should be easy to find around the holidays) but dried will work in a pinch.
  • French bread: You can also use brioche, challah, or another egg bread as well. Cube and dry the bread up to 3 days in advance. Keep covered with a dry kitchen towel on counter. Or, slice and dry in a 300-degree oven for 30 to 40 minutes.

Step-by-step instructions:

  1. Before you begin, preheat the oven to 350 degrees. Butter a 9-inch square baking pan (a cast iron pan works, too.) Next, melt some butter in a skillet until foaming. As soon as it foams, add the celery and chopped onion and sauté until soft and translucent– only 7 to 8 minutes.
    Bread stuffing ingredients in a skillet.
  2. While the onions and celery are working, find a mixing bowl and beat the egg in the bottom of it. Then pour in the broth and season with salt and pepper; set aside.
    Bread stuffing ingredients in a mixing bowl.
  3. Add the fresh herbs to the vegetables in the skillet and stir; cook just until you can smell them–only 30 seconds. Then remove from heat and pour the vegetables into the bowl with the broth and beaten egg; mix everything together well. Then add the bread chunks to the bowl and toss everything together gently. The mixture should be moist but not soaking wet.
    Bread stuffing before baking.
  4. Transfer the stuffing into the buttered baking dish, cover with foil, and bake at 350 degrees for 25 minutes. Then remove the foil and bake another 15 to 20 minutes, until the edges turn crispy and the top turns golden.
    Baked bread stuffing in a baking dish.

Recipe tips and variations:

  • Yield: This recipe makes enough for two, but you can scale up easily.
  • Storage: Serve right away, or let cool completely, cover with foil, and refrigerate.
  • Leftovers: Refrigerate any leftovers, but you may not have any.
  • Freezing: Freezing for later? Bake, then let cool, cover with foil, and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in a 350-degree oven until hot throughout.
  • Make ahead: Make a couple days before you need it and it will be fine. Bake, let cool, then wrap in foil and refrigerate. When ready to bake, preheat oven to 350 degrees. Bake tightly covered with foil until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.

A carved Cornish hen on a gray plate with mashed potatoes, stuffing, and cranberry sauce.

More Thanksgiving for Two recipes:

Two cornish hens with stuffing on a serving platter.

Bread Stuffing for Two

A scaled-down version of the classic, Bread Stuffing for Two is scrape-the-pan-delicious, and just the right size for smaller holiday gatherings.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 servings
Calories: 560kcal
Author: Meggan Hill

Ingredients

  • 1/4 cup butter (1/2 stick) plus more for buttering dish
  • 1/2 large onion chopped
  • 2 ribs celery halved lengthwise and chopped
  • 1 large egg
  • 1 cup chicken broth (see note 1)
  • salt and freshly ground black pepper
  • 1/4 cup fresh parsley minced (see note 2)
  • 1/2 teaspoon fresh sage minced, or 1/4 teaspoon dried
  • 1/2 teaspoon fresh thyme minced, or 1/4 teaspoon dried
  • 1/2 teaspoon fresh marjoram minced, or 1/4 teaspoon dried
  • 1/2 large loaf French bread cut into 1/2-inch cubes and dried overnight on counter (see note 3)

Instructions

  • Preheat oven to 350 degrees. Coat a 9-inch by 9-inch baking dish with butter.
  • In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, in a large bowl whisk the egg. Stir in broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • To the skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to the bowl with the eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.
  • Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer. 

Notes

  1. Chicken broth: A little homemade chicken broth goes a long way, but store-bought is fine, too.
  2. Parsley, sage, thyme, marjoram: All classic Thanksgiving herbs that taste delicious with poultry. Fresh is ideal (and should be easy to find around the holidays) but dried will work in a pinch.
  3. French bread: You can also use brioche, challah, or another egg bread as well. Cube and dry the bread up to 3 days in advance. Keep covered with a dry kitchen towel on counter. Or, slice and dry in a 300-degree oven for 30 to 40 minutes.
  4. Yield: This recipe makes enough for two, but you can scale up easily.
  5. Storage: Serve right away, or let cool completely, cover with foil, and refrigerate.
  6. Leftovers: Refrigerate any leftovers, but you may not have any.
  7. Freezing: Freezing for later? Bake, then let cool, cover with foil, and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat in a 350-degree oven until hot throughout.
  8. Make ahead: Make a couple days before you need it and it will be fine. Bake, let cool, then wrap in foil and refrigerate. When ready to bake, preheat oven to 350 degrees. Bake tightly covered with foil until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 10 to 20 minutes longer.

Nutrition

Calories: 560kcal | Carbohydrates: 63g | Protein: 17g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 93mg | Sodium: 1284mg | Potassium: 457mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1961IU | Vitamin C: 23mg | Calcium: 109mg | Iron: 5mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

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