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    HOME » Recipes » Sides

    Published: Nov 17, 2022 · Modified: Jan 11, 2023· This website generates income via ads ·

    Traditional Stuffing Recipe for Two

    Jump to Recipe Print Recipe Pin Recipe

    You can never have too many stuffing/dressing recipes, so I am sharing just one more for your Thanksgiving dinner. This is another recipe for my friends who will be cooking a holiday meal for two. This Traditional Stuffing Recipe for Two yields two large or four smaller servings, because we love leftovers. Of all the side dishes, stuffing is the one I look most forward to the next day, smothered in gravy, of course.

    This easy stuffing recipe has all the herbs and seasonings of the classic bread stuffing. Technically speaking, it is a dressing, not a stuffing since it bakes in a casserole dish rather than being stuffed in a bird. However, the recipe I am sharing today is both a dressing and a stuffing. I am cooking it in a baking pan and then stuffing it inside turkey breast cutlets for what I think will be an easy Thanksgiving dinner for two with all the trimmings. This is also the best stuffing recipe year-round to make with roast chicken.

    Jump to:
    • Ingredients
    • Step-by-Step Instructions
    • Looking for More Stuffing / Dressing Recipes?
    • Expert Tips
    • Recipe

    Ingredients

    All of the ingredients for Traditional Stuffing Recipe for Two.

    Full ingredients list & measurements are provided in the recipe card.

    Step-by-Step Instructions

    Buttered green casserole baking dish.

    Generously butter a casserole dish and set aside.

    Pot with melted butter bubbling.

    Melt the butter in a small saucepan on the stove top until bubbly.

    Pot with butter, onions and celery.

    Add the celery and onion and stir to combine.

    Pot with cooked onions and celery.

    Cook on medium heat until the veggies become translucent. About 6-7 minutes.

    Pot with cooked onions and celery wilth spices and fresh herbs added.

    Add the fresh and dried herbs to the saucepan. Stir to combine.

    Pot with the vegetables, spices, and fresh herbs being mixed together.

    Cook another 2-3 minutes until the herbs become fragrant.

    Large bowl with beaten egg and veggie mixture.

    Beat the egg in a large bowl and add the butter, veggie, and spice mixture.

    Stirring the butter vegetable mixture and the egg.

    Stir to completely incorporate all the ingredients.

    Adding the broth to the large bowl with the other ingredients.

    Add the broth and mix well.

    Adding the dry bread pieces to the bowl.

    Add the bread to the bowl.

    Mixing to fully incorporate the bread with the other ingredients.

    Stir the bread mixture until there is no more liquid in the bottom of the bowl.

    Green casserole dish with the uncooked stuffing mixture ready to bake.

    Pour into dish. Cover with foil. Bake 30 minutes. Remove foil and bake 15 mins.

    Looking for More Stuffing / Dressing Recipes?

    Casserole dish with cooked Stuffing and fall leaves.

    Classic Bread Stuffing Recipe for Two

    Round yellow casserole dish with golden brown stuffing and parsley garnish.

    Old Fashioned Cornbread Dressing

    Expert Tips

    • In this classic stuffing recipe, the kind of bread you use is important.
    • The type of bread I like to use is white bread, like sliced French bread or a baguette. It is important that you do not use fresh bread.
    • You need stale bread for stuffings and dressings so that they stand up to the broth and you don't end up with mushy, soggy stuffing.
    • You can dry the bread by cubing it with a knife or breaking it into bite sides pieces with your hands.
    • You can cover it and leave it out on the counter for a day or so it gets dry.
    • You can also place the bread pieces on a large baking sheet in a single layer. Place into a 300-degree oven until they dry out but do not harden.
    • Store stale bread in a plastic bag until ready to use. Freeze if it will be more than 3 days.

    Recipe

    Traditional Stuffing Recipe for Two

    Traditional Stuffing Recipe for Two yields two large or four smaller servings, using simple ingredients. This easy stuffing recipe has all the herbs and seasonings of the classic bread stuffing and will surely become a family favorite.
    5 from 43 votes
    Print Recipe Pin Recipe
    Prep Time 12 mins
    Cook Time 30 mins
    Total Time 42 mins
    Course
    Side Dish
    Servings 2

    Equipment

    • Baking pan
    • Small saucepan or large skillet
    • Large bowl or medium bowl
    • Sheet pan if drying bread out in the oven
    • Aluminum foil
    • wooden spoon

    Ingredients
      

    • ¼ cup butter (½ stick) plus more for buttering the baking dish
    • ½ large onion, chopped
    • 2 celery ribs, halved and thinly sliced
    • 1 small carrot, finely chopped
    • 1 large egg
    • 1 cup chicken broth or vegetable broth
    • salt and freshly ground black pepper to taste
    • ¼ cup fresh parsley, chopped
    • ½ teaspoon fresh sage, finely chopped or ¼ teaspoon dried  
    • ½  teaspoon fresh thyme, finely chopped or ¼ teaspoon dried
    • ½ teaspoon fresh marjoram, finely chopped or ¼ teaspoon dried
    • ½ teaspoon poultry seasoning
    • 8 ounces French bread, cut into ½-inch cubes dried

    Instructions
     

    • Preheat oven to 325 degrees. Generously coat a 9-inch by 9-inch baking dish with butter. Set aside.
    • In small saucepan over medium heat, melt butter until bubbly.
    • Add the onion and celery and sauté until translucent, about 6-7 minutes.
    • Whisk the egg in the bottom of a large bowl and set aside.
    • To the saucepan with the melted butter, add parsley, sage, thyme, celery salt, poultry seasoning, and marjoram until fragrant, about 30 seconds.
    • Transfer the mixture from the saucepan to the large bowl with the egg and mix well. Stir in broth.
    • Add bread cubes and toss to combine.
    • Transfer to buttered baking dish.
    • Cover tightly with foil. Bake until mostly heated through, about 25 minutes.
    • Remove the foil and bake until crispy edges form, about 20 minutes more. 
    • Remove from heat and garnish with fresh herbs and serve. If serving later, cool to room temperature, cover with plastic wrap and refrigerate until ready to heat. If freezing, store in an airtight container.
    • To reheat, allow the dish to come to room temperature then heat in a 300 degrees f oven until heated through. If the stuffing begins to dry out sprinkle on a bit more chicken broth.

    Notes

    This recipe serves two, with leftovers for the next day.
    I did not include amounts for salt and pepper. If you use celery salt it should be fine without additional salt. You can taste for saltiness before baking. If you are concerned about tasting it with raw egg, taste it before adding the egg.

    Nutrition

    Calories: 574kcalCarbohydrates: 64gProtein: 17gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 156mgSodium: 1346mgPotassium: 307mgFiber: 4gSugar: 8gVitamin A: 1523IUVitamin C: 14mgCalcium: 111mgIron: 6mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    This recipe serves two, with leftovers for the next day.
    I did not include amounts for salt and pepper. If you use celery salt it should be fine without additional salt. You can taste for saltiness before baking. If you are concerned about tasting it with raw egg, taste it before adding the egg.
    Tried this recipe?Let us know how it was!

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    • Classic Bread Stuffing Recipe for Two
    • Old Fashioned Cornbread Dressing Recipe

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      Recipe Rating




    1. Amy Liu Dong says

      November 18, 2022 at 8:34 am

      5 stars
      What an easy side dish to make and I am pretty sure everyone will love it.

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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