Traditional Stuffing Recipe for Two

Thanksgiving dressing with sage and thyme garnish.

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.

Course Side Dish

Cuisine American

Keyword dressing, stale bread, stuffing, traditional

Budget Frugal

Prep Time 12

Cook Time 30

Total Time 42

Servings

Calories 574kcal

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