Thanksgiving Stuffing

This is a treat even when itʼs not Thanksgiving. Serve it alongside roast chicken anytime.

Serves: 2 / Hands-on: 10 minutes / Total: 1 hour / Difficulty: Easy


  • 2 Tbsp. butter
  • ½ cup small-diced white onion
  • ½ cup celery, sliced
  • 1 tsp. fresh thyme leaves
  • ½ tsp. ground sage
  • 2 cups stale bread cubes
  • 1 egg, lightly beaten
  • 1 cup chicken broth
  • Salt and pepper, to taste


  1. Preheat oven to 375°F.
  2. Heat the butter in a pan on medium-high. Sauté the onion, celery, sage, and thyme in the butter until the vegetables begin to soften, about 5 minutes.
  3. In a bowl, combine the sautéed vegetables, bread, egg, chicken stock, and salt and pepper. Place in a small casserole dish and bake for 35 minutes or until the top is well browned and the middle is piping hot.