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. Dry your bread the night before on the counter or in a 300-degree oven for 40 minutes.
Servings 2 servings
Calories 559kcal
Ingredients
- 1/4 cup butter (1/2 stick) plus more for buttering dish
- 1/2 large onion chopped
- 2 celery ribs 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 (about 8 ounces, 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
- Chicken broth: I keep jars of homemade chicken broth in the freezer (it’s a delicious by-product of poaching a chicken), but store-bought is also good. Or use turkey broth if you have that.
- Herbs: Fresh herbs taste the best in this stuffing, but dried work too. I rarely find fresh marjoram and almost always substitute dried.
- French bread: Use any sturdy bread such as Italian, challah, or sourdough bread. Dry the bread up to 3 days in advance (keep it covered with a dry kitchen towel on counter, or slice and dry in a 300-degree oven for 30 to 40 minutes).
- Yield: This recipe makes enough for two very generous servings (2 cups each). For a larger batch, see my classic bread stuffing recipe (serves about 10).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 2 cups | Calories: 559kcal | Carbohydrates: 63g | Protein: 17g | Fat: 28g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 1219mg | Potassium: 469mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1684IU | Vitamin C: 23mg | Calcium: 112mg | Iron: 5mg