Thanksgiving Stuffing

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

Serves: 2Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 2


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


  • Preheat oven to 375°F.
  • Heat the butter in a pan on medium-high. Sauté the onion, celery, and thyme in the butter until the vegetables begin to soften, about 5 minutes.
  • 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.