Traditional Stuffing for Two

 

¼ cup butter (½ stick) plus more for buttering the baking dish

½ large onion, chopped

2 celery ribs, halved and thinly sliced

1 small carrot, finely chopped

1 large egg

1 cup chicken broth or vegetable broth

salt and freshly ground black pepper to taste

¼ cup fresh parsley, chopped

½ teaspoon fresh sage, finely chopped or ¼ teaspoon dried  

½ teaspoon fresh thyme, finely chopped or ¼ teaspoon dried

½ teaspoon fresh marjoram, finely chopped or ¼ teaspoon dried

½ teaspoon poultry seasoning

8 ounces French bread, cut into ½-inch cubes dried

Preheat oven to 325 degrees. Generously coat a 9-inch by 9-inch baking dish with butter. Set aside.

In small saucepan over medium heat, melt butter until bubbly.

Add the onion and celery and sauté until translucent, about 6-7 minutes.

Whisk the egg in the bottom of a large bowl and set aside.

To the saucepan with the melted butter, add parsley, sage, thyme, celery salt, poultry seasoning, and marjoram until fragrant, about 30 seconds.

Transfer the mixture from the saucepan to the large bowl with the egg and mix well. Stir in broth.

Add bread cubes and toss to combine.

Transfer to buttered baking dish.

Cover tightly with foil. Bake until mostly heated through, about 25 minutes.