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This homemade small batch stuffing is the ideal size for two to four people, making it perfect when you want a cozy, flavorful stuffing without endless leftovers. This recipe came to life thanks to our weekly trips to a local French bakery, where we love to pick up a beautiful sourdough country loaf. This week, things got busy, and we didn’t finish it before it started to harden. But I couldn’t let it go to waste – after all, we make a special trip to savor that bread! That’s when it hit me: Why not turn it into the best stuffing ever?
Grab your favorite loaf and if it gets a little stale, don’t toss it – transform it into this delicious, savory stuffing! Stuffing is my absolute favorite side dish for Thanksgiving, but with this recipe, I can enjoy it year-round. This small-batch version is fantastic for those times when you’re craving stuffing outside of the holidays, whether it’s for a comforting dinner for two or a smaller gathering. With fresh herbs and a simple ingredient list, this stuffing is quick to make yet packed with flavor. It’s perfect alongside roasted chicken, pork, or even on its own as a comforting side.
To make it even better, we’re giving you a simple, delicious base recipe but also offering plenty of ways to customize it to your liking. Try adding sautéed mushrooms, roasted nuts, or even dried cranberries for extra texture and flavor. This homemade stuffing recipe is all about rich flavors without the holiday-sized commitment, allowing you to enjoy that incredible taste any time of year. Plus, it makes use of every crumb of that bread, giving you deliciousness you don’t want to miss.
If you only have boxed stuffing mix on hand, try my easy and delicious boxed stuffing recipe!
Table of Contents
- Why You Will Love This Homemade Stuffing Recipe
- What Is Small Batch Stuffing?
- Ingredients Needed
- What Bread To Use For Stuffing
- How To Make Homemade Small Batch Stuffing
- How To Customize Your Small Batch Stuffing
- Serving Suggestions
- Expert Tips
- Storage Instructions
- Frequently Asked Questions
- More Recipes To Try Next!
- HOMEMADE SMALL BATCH STUFFING Recipe
Why You Will Love This Homemade Stuffing Recipe
- It’s the ideal small batch size for two to four people to enjoy!
- This is the perfect stuffing recipe for when you don’t want to have endless leftovers.
- It comes together easily with simple ingredients.
- You can use fresh or dried herbs for this recipe.
- This stuffing is customizable! We give you plenty of add-in ideas!
“Having a recipe that suits a smaller group is perfect for my family and for having stuffing as a side dish at other times besides the holidays. I decided to give it a try ahead of time and added a couple of options that were suggested. I included the sweet potatoes (great idea) in with the berries and mushrooms. It was so delicious I can’t wait to serve it on Thanksgiving! Yummmmm!”
– Alexandria
What Is Small Batch Stuffing?
This small batch stuffing is a scaled-down version of traditional stuffing, meant for a cozy meal for two to four people. This homemade recipe captures all the classic flavors and textures of stuffing without making a big dish, so you get just the right amount without having a ton of leftovers. Also, it’s easy to make and customize! You can add ingredients like extra herbs, vegetables, or even dried fruits to make it your own.
Ingredients Needed
- Bread: For this small batch stuffing, you will need 6 ounces, which is about 3 cups, of dried bread cubes.
- Butter: Sauté the onion, celery, and garlic in light butter.
- Onion: Finely dice the onion for this recipe. Use a white, sweet, or brown onion.
- Celery: Finely dice the celery.
- Garlic: You will need one garlic clove for this recipe. Crush the garlic clove and sauté it.
- Herbs: Use fresh or dried thyme, rosemary, sage, and parsley.
- Salt and Pepper: Add salt and pepper to enhance the flavor.
- Broth: Use low-sodium chicken broth or vegetable broth for this stuffing recipe.
- Egg: One egg adds richness to this recipe.
What Bread To Use For Stuffing
Crusty bread like sourdough bread, French bread, or country-style bread works best for stuffing. These breads have a sturdy texture that holds up well when absorbing moisture without becoming mushy.
How To Make Homemade Small Batch Stuffing
Step 1: First, prep the bread. Cut the bread into even-sized cubes and let it dry out overnight. Or, preheat the oven to 350°F, spread the bread cubes on a baking sheet, and toast them for about 10 minutes, until dry and lightly golden. From there, set them aside to cool.
Step 2: Next, melt the butter in a skillet over medium heat on the stove. Then, add the finely diced onion, celery, and crushed garlic to the skillet and sauté.
Step 3: Add the dried bread cubes, sautéed ingredients, fresh or dried thyme, rosemary, sage, parsley, salt, and pepper to a large bowl.
After that, pour the broth and whisked egg into the bowl, stirring gently until evenly combined.
Step 4: Transfer the stuffing to a small baking dish.
Cover the baking dish with foil and bake at 350°F for 20 minutes.
Then, remove the foil and bake for an additional 20-25 minutes, until the top is golden and slightly crisp. Next, let the stuffing slightly cool, serve, and enjoy!
How To Customize Your Small Batch Stuffing
Keep this stuffing simple or customize it with some of these delicious add-ins!
- Dried Cranberries: Add 2 tablespoons of roughly chopped dried cranberries for a sweet and tart flavor that pairs perfectly with the herbs.
- Apple: Add 1/4 cup of diced apple to this stuffing! Some great options are Honeycrisp, Pink Lady, Gala, or Granny Smith apples.
- Chopped Nuts: Add 2 tablespoons to 1/4 cup of chopped walnuts or pecans for extra crunch. Toast them briefly in a skillet for added flavor.
- Sausage: Use 2-3 ounces of Italian, breakfast, or turkey sausage. Cook it in a skillet first, breaking it up until browned.
- Bacon: Cook 1-2 slices of chopped bacon or pancetta until crispy, and mix in for a smoky, savory touch.
- Mushrooms: Add 1/4 cup of chopped mushrooms, such as cremini, for an earthy flavor. Sauté the mushrooms with the onion, celery, and garlic in the skillet.
- Caramelized Onions: Caramelize 1/4 cup of onions until golden and sweet for a deep, rich taste.
- Squash or Sweet Potato: Add 1/4 cup of diced, roasted squash or sweet potato for a hearty and sweet flavor.
- Cheese: Stir in 1-2 tablespoons grated Parmesan for a hint of umami flavor. Or, crumble in 1-2 tablespoons of herbed goat cheese or feta for a creamy and tangy note.
- Citrus Zest: Add 1/4 teaspoon of orange or lemon zest for a hint of citrus that lifts the dish. This is especially amazing when you add dried cranberries or apples to this recipe.
Serving Suggestions
This versatile small batch stuffing can be enjoyed as a cozy side dish throughout the year or featured in your Thanksgiving spread with all your holiday favorites! Here are some ideas on what to serve with stuffing.
- Thanksgiving Feast: Pair your stuffing with traditional Thanksgiving dishes like juicy roasted turkey, air fryer turkey breast, mashed potatoes, green beans, and a drizzle of homemade gravy. Finish the meal with a slice of pumpkin pie.
- Roasted Chicken: Serve this stuffing alongside slow cooker chicken and gravy for an easy comfort food dinner.
- Meatloaf or Meatballs: Pair this stuffing with turkey meatloaf or turkey stuffing meatballs for a twist on classic flavors. Serve with a side of cranberry sauce for added flavor!
See our collection of 30+ healthy Thanksgiving sides for more inspiration!
Expert Tips
- How To Dry Out The Bread: If you have time, let the bread sit out for a day or two until it’s dry and firm. Or, if you’re short on time, cube the bread and spread it out on a baking sheet. Then, toast it at 350°F for about 10 minutes, tossing occasionally, until dry and crisp.
- Evenly Cut The Bread: When preparing bread for stuffing, it’s essential to cut it into even, bite-sized cubes to ensure it absorbs the flavors evenly and cooks to a perfect texture. Try to aim for cubes about 1/2 inch in size. Cutting the bread uniformly helps each piece absorb moisture evenly, resulting in a stuffing that isn’t dry or mushy.
- How Much Bread To Use: Since this is a small batch stuffing recipe, you won’t need a full loaf. So, use just a few slices about 4-6 slices depending on your bread, and cut them into cubes. You can even mix types of bread for a more complex flavor.
- Adjust The Amount Of Broth: You won’t need as much broth for this stuffing, as it is a smaller batch. Start with 1/2 cup of broth. Depending on the kind of bread you are using and how dried out it is, you may need to use up to 3/4 cup of broth. The bread should be moist but not soaked.
Storage Instructions
How To Store: If you happen to have any leftover stuffing, store it in an airtight container in the refrigerator for 2-3 days.
How To Reheat: You can reheat this stuffing in an oven-safe dish. Cover the dish with foil to prevent the stuffing from drying out. Also, add a little broth if needed to restore moisture. Then, reheat the stuffing at 350°F for about 20-30 minutes, removing the foil for the last five minutes to crisp the top.
Or, for quick reheating, you can use the microwave. Place a portion in a microwave-safe dish and add a splash of broth if it seems dry. Heat this stuffing in 30-second intervals until warmed through.
Frequently Asked Questions
What If My Bread Isn’t Dry?
No worries! You can either leave it out at room temperature for 1-2 days before making the stuffing or speed things up by drying it in the oven. Simply spread the bread cubes on a baking sheet and bake at 350°F for about 10 minutes, or until they’re golden and dry.
How Many Does This Stuffing Recipe Serve?
This recipe is perfect for 2-4 people, depending on your desired serving size. It’s great for a small gathering or as a side dish. It’s ideal for a small gathering or alongside your holiday spread.
What Size Baking Dish Should I Use?
For this small batch stuffing recipe, an 8×8 baking dish works perfectly! For another option, bake the stuffing in individual 4-ounce ramekins for portioned-out servings!
Can I Make A Larger Batch Of This Stuffing?
Absolutely! You can transform this small batch of stuffing into a larger batch! Just make sure to use a bigger baking dish to accommodate the extra stuffing and adjust the baking time as needed.
More Recipes To Try Next!
- Cornbread For One
- Sweet Potato Casserole
- Air Fryer Diced Potatoes
- Healthy Tater Tot Casserole
- Cottage Cheese Toast
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you.
HOMEMADE SMALL BATCH STUFFING
Ingredients
- 6 ounces bread cubes (preferably day-old cubed sourdough, French, or country bread)
- 1 teaspoon light butter
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1 garlic clove, crushed
- 1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried thyme)
- 1/2 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried rosemary)
- 1/2 teaspoon chopped fresh sage (or 1/4 teaspoon dried sage)
- 1 teaspoon chopped flat-leaf parsley (or 1/2 teaspoon dried parsley)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup low-sodium chicken broth or vegetable broth
- 1 egg, whisked
Instructions
- Prep The Bread: Cut the bread into even-sized cubes, about 1/2-inch. Let the bread cubes dry out overnight. Or, preheat the oven to 350°F, spread the bread cubes on a baking sheet, and toast them for about 10 minutes, until dry and lightly golden. From there, set them aside to cool.
- Melt the butter in a skillet over medium heat on the stove. Then, add the finely diced onion, celery, and crushed garlic to the skillet. Sauté these ingredients until softened, about 5 minutes.
- Add the dried bread cubes, sautéed ingredients, fresh or dried thyme, rosemary, sage, parsley, salt, and pepper to a large bowl. After that, pour the broth and whisked egg into the bowl, stirring gently until evenly combined.
- Lightly spray a small 8×8 baking dish with oil. Then, transfer the stuffing to the baking dish. Cover the baking dish with foil and bake at 350°F for 20 minutes. Then, remove the foil and bake for an additional 20-25 minutes, until the top is golden and slightly crisp. Next, let the stuffing slightly cool, serve, and enjoy!
Video
Notes
- Storage: If you have any leftover stuffing, store it in an airtight container in the refrigerator for 2-3 days.
- How Much Bread To Use: Since this is a small batch stuffing recipe, you won’t need a full loaf. So, use just a few slices about 4-6 slices depending on your bread, and cut them into cubes. You can even mix types of bread for a more complex flavor.
- How To Dry Out The Bread: If you have time, let the bread sit out for a day or two until it’s dry and firm. Or, if you’re short on time, cube the bread and spread it out on a baking sheet. Then, toast it at 350°F for about 10 minutes, tossing occasionally, until dry and crisp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I absolutely love making this small batch stuffing whenever I have leftover bread that needs to be used up. It’s so easy to prepare and turns into the perfect side dish every time! Not only is it ideal for using up extra bread, but it’s also perfect for small holiday gatherings, especially Thanksgiving. This easy stuffing recipe is my favorite way to make the most of leftover bread while still serving something flavorful and comforting.
I made this stuffing and it was so good!! It was the perfect size for a few people. I’m so glad I tried this recipe! Thank you!
Hi Michelle, I’m so happy to hear you enjoyed the stuffing. It’s great to know the smaller size worked perfectly for you. Thank you for giving the recipe a try!
Having a recipe that suits a smaller group is perfect for my family and for having stuffing as a side dish at other times besides the holidays. I decided to give it a try ahead of time and added a couple of options that were suggested. I included the sweet potatoes (great idea) in with the berries and mushrooms. It was so delicious I can’t wait to serve it on Thanksgiving! Yummmmm!
Hi Alexandria, I’m so glad you enjoyed this small-batch stuffing recipe! Adding sweet potatoes along with the berries and mushrooms sounds like such a delicious twist. It’s great that you tried it ahead of time, and I love that you’re planning to serve it for Thanksgiving!