HOMEMADE SMALL BATCH STUFFING

5 from 3 votes

This homemade small batch stuffing is the ideal size for two to four people. It’s perfect when you want cozy, flavorful stuffing without endless leftovers!

Prep Time15

Cook Time45

Total Time1

Course: Sides

Cuisine: American

Keyword: homemade stuffing, small batch stuffing, small batch stuffing recipe, stuffing, stuffing for two

Servings: servings

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 8x8 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.

WW Points: 4 points per serving

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Nutrition