Small Batch Stuffing

Small Batch Stuffing

I am hopeful that this year will mean smaller gatherings for people in the US for Thanksgiving. I wanted to assist with your small Thanksgiving gathering. This round up is perfect for Thanksgivings sizes 1-4. These recipes make about 4 servings each, which is perfect for 1-4 people and leftovers if less than 4 people! Tyler and I have had so many small Thanksgivings when we lived in St. Louis and couldn’t make it home for both Thanksgiving and Christmas/Hanukah. So, we usually chose the latter and I would make us a small Thanksgiving meal like this.

small batch stuffing on table

I do also want to take this time to bring up Thanksgiving and how we learn about it. Thanksgiving is something I now celebrate as a time for good food and showing thanks and gratitude for the ones I love. However, the story we learned as kids about Thanksgiving is so off and really shouldn’t be a part of the celebration, but rather a learning opportunity. Please do NOT dress in Native American headdresses. Please take the day to maybe educate yourself and the ones you love. Especially young children. Many Native Americans see Thanksgiving as a day of mourning and triggering. Remember, “pilgrims” led a mass genocide to the Native American population.

Hopefully, you will consider and implement the above before celebrating along with me.

bread on sheet pan and herbs in bowls

Table of Contents

preparations for stuffing

Celebrating a Mini Thanksgiving

Thanksgiving Desserts

small batch stuffing in casserole dish

Thanksgiving Drinks

Thanksgiving Favorites and Leftover Recipes

Now, I’ll go into some best tips for making small batch stuffing.

small batch stuffing in casserole

Thanksgiving Stuffing Recipe for Two

This recipe is perfect for 2-4 people, with 4 servings (yay leftovers!). For a small gathering I don’t want to make enough for 8-12 people. This recipe is great for a small group or solo thanksgiving!

How to Cook Stuffing Separately

Since we’re doing turkey tenderloins for this, we won’t be stuffing the stuffing inside a bird. Which technically makes it dressing when it is cooked solo. But most of Americans still call it stuffing. We will place it in a small casserole dish and bake it in the oven!

overhead of small batch stuffing in casserole

Why use slightly stale bread for stuffing?

Since we’re going to be coating the bread in broth, eggs, butter, and cooked down veggies, it can get rather soggy. By using a harder and crustier bread we’re helping it from getting too soggy. Also, if it’s a little stale this will help as well. I also prefer to bake it in the oven as well to keep from getting soggy.

close up small batch stuffing in casserole
small batch stuffing on table

Small Batch Stuffing

5 from 2 votes
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 servings
Author: Amanda Wilens


  • 6 oz baguette crusty, slightly stale, torn/cut into 1-inch pieces
  • 1/3 cup unsalted butter plus more for greasing baking dish
  • 1 garlic clove minced
  • 1 cup yellow onion roughly chopped (about ½ onion)
  • 1/2 cup celery thinly sliced (about 3 stalks)
  • 1/4 cup fresh flat-leaf parsley roughly chopped
  • 2 Tbsp fresh sage roughly chopped
  • 1 Tbsp fresh rosemary roughly chopped
  • 1 Tbsp fresh thyme roughly chopped
  • 1 tsp salt
  • ½ tsp black pepper freshly ground
  • 1 1/4 cups chicken broth divided
  • 1 egg large


  • Preheat oven to 250°F. On a lipped baking sheet, evenly spread out pieces of bread. Bake for about 1 hour or until dried out. Remove from oven and place in a large glass or metal bowl.
  • In a large skillet over medium heat, melt butter. Add onion and cook for 3-4 minutes until fragrant. Add garlic and stir for about 1 minute. Add celery and herbs; cook until celery deepens in color and slightly softens, about 7 to 9 minutes. Add salt and pepper. Stir for about 2 minutes.
  • Toss mixture into bowl of dried bread (step 1) and add ½ cup chicken broth. Stir and let cool slightly.
  • Increase oven to 350°F. Grease a 6×7.5” baking dish with butter.
  • In a separate mixing bowl, whisk remaining 3/4 cup chicken broth with egg. Add to bread mixture and stir until fully combined. Pour into prepared baking dish and cover with baking dish’s lid or aluminum foil.
  • Bake for 20 minutes covered, then remove foil and bake for another 20-25 minutes. Finished dressing should reach an internal temperature of 160°F to 165°F on a meat thermometer. Serve.


– Use slightly stale and crusty bread! Very import to help keep the stuffing from getting soggy.
– Use a smaller casserole dish. A 6×7.5” or similar size will be perfect for these small batch.
– To reheat, place in the oven at 400°F for about 5-7 minutes.


Calories: 298kcal | Carbohydrates: 27g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 1143mg | Potassium: 256mg | Fiber: 3g | Sugar: 2g | Vitamin A: 988IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 3mg
Tried this recipe?Mention @amanda.wilens or tag #amandawilensmakes