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

Ingredients

  • 2 Tbsp. butter
  • ½ cup small-diced white onion
  • ½ 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

Directions

  • 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.

Recipe Information

Serves: 2

Ingredients

  • 2 Tbsp. butter
  • ½ cup small-diced white onion
  • ½ 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat15g
Saturated Fat8g
Cholesterol125mg
Sodium840mg
Total Carbohydrate22g
Dietary Fiber2g
Sugars4g
Protein8g