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bonnie's herb stuffing for two

Recipe by
BonniE !
Cottonwood, CA

Finally, a recipe for two, and I know how much you have been waiting for this one. Me, too. This recipe makes three cups of stuffing, which is just right for one or two people. It goes well with all meat, fish, pork, or chicken. Lots of flavor in this recipe with an ease of preparation you will appreciate. It can also be doubled and tripled for guests. The pictures are my own, and so is this humble recipe. December 6, 2023

yield 2 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For bonnie's herb stuffing for two

  • 2 cups, small diced, quality french bread, preferably homemade with crusts.
  • 1/2 cup chicken broth made with 1 teaspoon chicken flavored better bouillon.
  • 1 large egg
  • ½ stick of butter
  • 1 tablespoon of olive oil
  • 1 cup diced celery
  • ½ cup diced onion
  • 1 tablespoon dried parsley
  • 1 tablespoon dried rubbed sage
  • 1 tablespoon dried thyme
  • 1 teaspoon garlic powder
  • ¼ teaspoon red pepper flakes
  • salt and coarse ground pepper

How To Make bonnie's herb stuffing for two

  • 1
    Butter a small 3 cup oven-safe baking dish and set aside. Preheat the oven to 350 degrees.
  • 2
    Note: Plan ahead. The diced bread should be a couple of days old, and I measure and place it in a flat eight inch pan and cover it with saran wrap on the counter until I am ready to make the stuffing. The bread cubes will be hard and crunchy. I mix this stuffing in the same flat pan, so the bread can soak up the broth and seasonings better. There should be a little broth in the bottom of the pan. If not, add a couple of teaspoons of broth to it. Your stuffing should be wet, but never soaked.
  • 3
    Let's begin: To make the stuffing, scatter all the herbs over the bread cubes and toss.
  • 4
    Add the broth made in a one cup measuring cup with ½ cup water and 1 teaspoon of Chicken Flavored Better Bouillon. Stir the egg into the measured broth and whisk until smooth. Add the broth mixture to the pan of bread. Let it sit for five minutes to absorb the liquid. Stir again. To clarify: This bouillon is usually mixed with one teaspoon to a cup of water, but I want a stronger broth in this dish, so I am using 1/2 cup of water and one teaspoon of bouillon.
  • 5
    Small dice the celery and onion and cook over medium heat in the olive oil about five minutes, then place the ½ stick of butter on top of the vegetables to melt. Cook until onion starts to brown. Remove from heat and add this mixture to the pan of bread. Gently mix well.
  • 6
    Spoon the mixture into the prepared baking dish and bake at 350 degrees for 30 to 35 minutes or until lightly golden brown. You don't want to over cook it. The desired texture is a crunchy top with moist stuffing. Enjoy!