Bread Stuffing for Two
User Reviews
5
Bread Stuffing for Two
Description
Bread Stuffing for Two is a focused recipe ensuring just enough stuffing for a smaller meal. Basic ingredients include butter, onion, celery, herbs like sage, thyme, marjoram, minced parsley, and dried French bread cubes moistened in an egg-and-chicken broth mixture. Cooking starts with sautéing vegetables in butter, adding herbs until fragrant, and then combining with beaten egg and broth before tossing with bread cubes. Baking first covered allows thorough heating, and uncovering during the final minutes crisps the top and edges, creating a pleasing textural contrast.
The flavor tends toward delicate savory notes highlighted by fresh or dried herbs, making it a comforting side that pairs well with poultry or other roasted meats. The use of dried bread cubes helps absorb the liquids without becoming mushy, preserving a balance of moistness and slight crunchiness.
This recipe is practical for when only a small quantity of stuffing is needed. It can be stored in the refrigerator for up to four days, packed tightly covered to maintain moisture without sogginess. Traditional bread variations like Italian or sourdough can be substituted, and drying bread in advance helps optimize texture.
Ingredients
- 1/4 cup butter (1/2 stick) plus more for buttering dish
- 1/2 large onion peeled and chopped
- 2 celery halved lengthwise and chopped, ribs
- 1 large egg
- 1 cup chicken broth (see note 1)
- salt freshly ground
- black pepper freshly ground
- 1/4 cup parsley minced (see note 2, fresh, minced
- 1/2 teaspoon sage or 1/4 teaspoon dried, minced, fresh
- 1/2 teaspoon thyme or 1/4 teaspoon dried, minced fresh
- 1/2 teaspoon marjoram or 1/4 teaspoon dried, minced, fresh
- 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
- Use homemade or store-bought chicken broth for moistening the bread; turkey broth can be substituted if preferred.
- Fresh herbs provide the best flavor, but dried herbs work as well; marjoram is often used dried due to limited availability fresh.
- Any sturdy bread like Italian, challah, or sourdough may be used; dry the bread cubes for up to three days prior or bake at 300°F for 30–40 minutes to remove moisture.
- The recipe yields two generous 2-cup servings, suitable for a smaller meal.
- Store leftovers in the refrigerator, covered, for up to four days to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 559 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 559kcal | 28% |
| Carbohydrates | 63g | 21% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 1219mg | 51% |
| Potassium | 469mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1684IU | 34% |
| Vitamin C | 23mg | 26% |
| Calcium | 112mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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