5.0 from 108 votes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 2 servings
Calories: 559 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1/4 cup butter (1/2 stick) plus more for buttering dish
- 1/2 large onion peeled and 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 minced fresh parsley minced (see note 2)
- 1/2 teaspoon minced fresh sage or 1/4 teaspoon dried
- 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried
- 1/2 teaspoon minced fresh marjoram 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.
Cup of Yum
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 Information
Serving
2 cups
Calories
559kcal
(28%)
Carbohydrates
63g
(21%)
Protein
17g
(34%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
154mg
(51%)
Sodium
1219mg
(51%)
Potassium
469mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1684IU
(34%)
Vitamin C
23mg
(26%)
Calcium
112mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 559
% 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.