Herby Bread-and-Butter Stuffing for Two
This fairly classic stuffing recipe has been scaled down to feed two (generously). Filled with buttery sautéed shallots and plenty of herbs, it’s rich and soft in the center, and golden and crunchy on top. A small shallow gratin dish, about 6 inches in diameter, is your best option for baking, but any dish, loaf pan, or skillet with a 3- to 4-cup capacity will work.
- Serves: 2 persons
- 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)
- ½to 3/4 cup turkey, chicken or vegetable broth
- ¼cup chopped fresh soft herbs (use 2 or 3 of the following: parsley, tarragon, chives, mint, basil, cilantro, dill or celery leaves)
- About 2 1/2 cups torn-up stale white or whole-wheat bread, not too crusty (3 ounces)
- Black pepper
Step 1Heat oven to 375 degrees. Grease a small, shallow gratin dish, casserole dish or loaf pan with a 3- to 4-cup capacity.
Step 2In 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 3In a medium bowl, whisk together 1/2 cup broth, egg, chopped herbs and 1/4 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 1/4 cup.)
Step 4Spoon 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.