Published: · Modified: by Amanda Wilens · This post may contain affiliate links. 4 Comments
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Small Batch Stuffing
I am hopeful that this year will mean smaller gatherings for people in the US for Thanksgiving. I wanted to assist with your small Thanksgiving gathering. This round up is perfect for Thanksgivings sizes 1-4. These recipes make about 4 servings each, which is perfect for 1-4 people and leftovers if less than 4 people! Tyler and I have had so many small Thanksgivings when we lived in St. Louis and couldn’t make it home for both Thanksgiving and Christmas/Hanukah. So, we usually chose the latter and I would make us a small Thanksgiving meal like this.
I do also want to take this time to bring up Thanksgiving and how we learn about it. Thanksgiving is something I now celebrate as a time for good food and showing thanks and gratitude for the ones I love. However, the story we learned as kids about Thanksgiving is so off and really shouldn’t be a part of the celebration, but rather a learning opportunity. Please do NOT dress in Native American headdresses. Please take the day to maybe educate yourself and the ones you love. Especially young children. Many Native Americans see Thanksgiving as a day of mourning and triggering. Remember, “pilgrims” led a mass genocide to the Native American population.
- Here’s an article from NPR addressing how to address the subject: https://www.npr.org/2019/11/24/782403538/teaching-thanksgiving
- And one from the Smithsonian Mag: https://www.smithsonianmag.com/history/thanksgiving-myth-and-what-we-should-be-teaching-kids-180973655/
Hopefully, you will consider and implement the above before celebrating along with me.
Table of Contents
- Table of Contents
- Celebrating a Mini Thanksgiving
- Thanksgiving Desserts
- Thanksgiving Drinks
- Thanksgiving Favorites and Leftover Recipes
- Thanksgiving Stuffing Recipe for Two
- How to Cook Stuffing Separately
- Why use slightly stale bread for stuffing?
- Love this Recipe?
Celebrating a Mini Thanksgiving
- Small Batch Turkey Tenderloins
- Small Batch Mashed Potatoes
- Small Batch Stuffing
- Small Batch Roasted Brussel Sprouts
- Small Batch Challah Rolls
- How to Set-up a Mini Thanksgiving
Thanksgiving Desserts
- Ginger Pear Pie
- Apple Crumble Pie
- Caramel Pumpkin Cheesecake
- Pumpkin Spice Cake with Cream Cheese Frosting
Thanksgiving Drinks
- Apple Cider Bourbon co*cktail
- Fig Smash co*cktail
- Apple Pomegranate Sangria
Thanksgiving Favorites and Leftover Recipes
- Favorite Thanksgiving Recipes
Now, I’ll go into some best tips for making small batch stuffing.
Thanksgiving Stuffing Recipe for Two
This recipe is perfect for 2-4 people, with 4 servings (yay leftovers!). For a small gathering I don’t want to make enough for 8-12 people. This recipe is great for a small group or solo thanksgiving!
How to Cook Stuffing Separately
Since we’re doing turkey tenderloins for this, we won’t be stuffing the stuffing inside a bird. Which technically makes it dressing when it is cooked solo. But most of Americans still call it stuffing. We will place it in a small casserole dish and bake it in the oven!
Why use slightly stale bread for stuffing?
Since we’re going to be coating the bread in broth, eggs, butter, and cooked down veggies, it can get rather soggy. By using a harder and crustier bread we’re helping it from getting too soggy. Also, if it’s a little stale this will help as well. I also prefer to bake it in the oven as well to keep from getting soggy.
Love this Recipe?
Did you make this recipe and just love it? Awesome! If you have a quick minute and could leave a star rating and comment below, I would appreciate the support and knowing your feedback! And if you’re over on Instagram, be sure to tag me in your photos!
Small Batch Stuffing
5 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 20 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 20 minutes minutes
Servings: 4 servings
Author: Amanda Wilens
Ingredients
- 6 oz baguette crusty, slightly stale, torn/cut into 1-inch pieces
- ⅓ cup unsalted butter plus more for greasing baking dish
- 1 garlic clove minced
- 1 cup yellow onion roughly chopped (about ½ onion)
- ½ cup celery thinly sliced (about 3 stalks)
- ¼ cup fresh flat-leaf parsley roughly chopped
- 2 tablespoon fresh sage roughly chopped
- 1 tablespoon fresh rosemary roughly chopped
- 1 tablespoon fresh thyme roughly chopped
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 ¼ cups chicken broth divided
- 1 egg large
Instructions
Preheat oven to 250°F. On a lipped baking sheet, evenly spread out pieces of bread. Bake for about 1 hour or until dried out. Remove from oven and place in a large glass or metal bowl.
In a large skillet over medium heat, melt butter. Add onion and cook for 3-4 minutes until fragrant. Add garlic and stir for about 1 minute. Add celery and herbs; cook until celery deepens in color and slightly softens, about 7 to 9 minutes. Add salt and pepper. Stir for about 2 minutes.
Toss mixture into bowl of dried bread (step 1) and add ½ cup chicken broth. Stir and let cool slightly.
Increase oven to 350°F. Grease a 6x7.5” baking dish with butter.
In a separate mixing bowl, whisk remaining ¾ cup chicken broth with egg. Add to bread mixture and stir until fully combined. Pour into prepared baking dish and cover with baking dish’s lid or aluminum foil.
Bake for 20 minutes covered, then remove foil and bake for another 20-25 minutes. Finished dressing should reach an internal temperature of 160°F to 165°F on a meat thermometer. Serve.
Notes
-Use slightly stale and crusty bread! Very import to help keep the stuffing from getting soggy.
-Use a smaller casserole dish. A 6x7.5” or similar size will be perfect for these small batch.
-To reheat, place in the oven at 400°F for about 5-7 minutes.
Tried this recipe?Mention @amanda.wilens
Reader Interactions
Comments
RENATE Yeoman says
Finally, a stuffing recipe for two people! I used gluten free bread (4 slices) which I dried out two days before making the recipe. I added one garlic clove and kasoori menthi (Fenugreek spice) and Herbs de Provence for flavour while the mire poi was sauting. I mixed everything in a large bowl and poured the mixture into a PAM greased casserole dish. It was absolutely delicious! This recipe is definitely a "keeper" in our household.Renate
Reply
Amanda Wilens says
Love to hear it <3
Reply
Tyler Glassford says
Best stuffing I have had everReply
wilensamanda says
I'm so glad to hear that!
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