Herby Bread-and-Butter Stuffing for Two
Published Nov. 11, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter, plus more for greasing the pan
- 1large or 2 small shallots, diced
- ¼teaspoon kosher salt, plus a large pinch
- 1teaspoon chopped fresh marjoram or thyme leaves (or use a large pinch of dried)
- ½ to ¾cup turkey, chicken or vegetable broth
- 1egg
- ¼cup chopped fresh soft herbs (use 2 or 3 of the following: parsley, tarragon, chives, mint, basil, cilantro, dill or celery leaves)
- About 2½ cups torn-up stale white or whole-wheat bread, not too crusty (3 ounces)
- Black pepper
Nutritional analysis per serving (2 servings)
323 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 9 grams protein; 424 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
- Step 2
In a small skillet, melt 2 tablespoons butter over medium heat. Stir in shallots and a large pinch of salt. Cook until soft and just starting to brown, 3 to 4 minutes. Stir in marjoram and cook for 1 minute longer.
- Step 3
In a medium bowl, whisk together ½ cup broth, egg, chopped herbs and ¼ teaspoon salt. Fold in bread and shallots, letting the bread absorb the liquid. It should be very moist. (If the mixture seems dry, add more stock a little at a time, using up to another ¼ cup.)
- Step 4
Spoon stuffing into the prepared baking dish and grind some black pepper onto the top. Cut the remaining tablespoon butter into small pieces and scatter over the top. Bake until golden brown and firm, about 30 minutes. Serve hot or warm.
Private Notes
Comments
Stuffing is often THE most traditional part of the Thanksgiving meal. This is a good recipe, but I would need to use a good sourdough wheat or levain bread. I would sauté 1/2 C diced celery with the shallots, followed by a quick sauté of 1 C sliced mushrooms. So feel free to add the ingredients or spices and herbs that will bring back your fondest memory of a Thanksgiving stuffing. To all those who will point out that this is “dressing” not “stuffing,” remember, “you say tomato, I say tomahto!”
Very good suggestions which illustrate the flexibility of a good recipe. I would need to omit the egg. No problem there, just add a bit more stock. As far as stuffing or dressing: you could use a bit less stock and stuff the bird with it, making it inarguably stuffing. Or, pour some pan drippings into it, and no one will ever know, except how delicious it is.
To prepare fresh bread, just tear up or cut bread roughly and toast lightly i a 250 or 300 F oven for a few minutes. If it seems to have dried out too much, just add more moisture (speaking from experience).
Used some artisan rolls, onions instead of shallots (I didn't have any on hand), added some celery, craisins and pecans to the mix. Used dried marjoram, fresh thyme, sage and parsley. I normally doctor up Stove Top, but never again. This was just as easy and more delicious!
I love his stuffing. Added celery per other comments. Used thyme, sage, parsley, and celery leaves. Mint, basil, or cilantro seem odd for stuffing. Tearing sourdough into small bits, rather than cutting into cubes, and using plenty of broth made exactly the texture we wanted. Use all the butter.
I made this at the last minute because I just happened to have all the ingredients floating around from other recipes for Thanksgiving. Used thyme with the shallots (instead of marjoram), and used parsley and dill as the herbs, and sort-of-stale brioche dinner rolls for the bread, and otherwise followed the recipe, and it was hit--made the perfect amount, and I thought the dill actually stole the show, in a good way, if you're a fan of it.
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