Go Back
Generated four-panel process illustration for stuffing for two in a loaf pan

Stuffing for Two in a Loaf Pan

This stuffing for two uses a loaf pan instead of a large casserole dish. Dry bread cubes absorb broth, butter and egg, while softened onion, celery, sage and thyme provide the familiar savory flavor. A covered bake keeps the middle moist; the final uncovered minutes brown the top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 2 generous side servings
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups crusty white bread cubes about 120 g; cut into 1/2-inch cubes
  • 2 tablespoons butter 28 g; plus a little for greasing
  • 1/3 cup finely chopped onion about 45 g
  • 1/3 cup finely chopped celery about 40 g
  • 1/2 cup low-sodium vegetable or chicken broth 120 ml
  • 2–4 tablespoons additional broth optional; add only if bread remains dry
  • 1 large egg beaten
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1 tablespoon chopped parsley optional
  • 1/8 teaspoon fine salt adjust for the broth
  • 1/8 teaspoon black pepper

Equipment

  • 1 8.5 x 4.5-inch loaf pan
  • 1 Baking tray
  • 1 Skillet
  • 1 Mixing bowl
  • 1 Food thermometer

Method
 

  1. Heat the oven to 250°F (120°C). Spread the bread cubes in one layer on a baking tray and dry for about 15–20 minutes, stirring once. They should feel dry on the surface rather than deeply toasted. Grease the loaf pan. When the bread is ready, increase the oven to 350°F (175°C).
  2. While the bread dries, melt the butter in a skillet over medium-low heat. Cook the onion and celery for about 6–7 minutes until softened, stirring often. Add the sage and thyme for the last 30 seconds. Remove from the heat and let the mixture cool slightly before it meets the egg.
  3. Whisk the beaten egg with 1/2 cup broth, salt and pepper in a bowl. Fold in the bread, cooled vegetables and optional parsley. Let the bread absorb the liquid for a minute. Split a cube to check the middle; if it remains dry, add the reserved broth a tablespoon at a time. Transfer loosely to the loaf pan.
  4. Cover the pan with foil and bake at 350°F (175°C) for about 20 minutes. Uncover and bake for another 10–15 minutes, until the top is golden and the center reaches 165°F (74°C) on a food thermometer. If the top browns before the center is ready, loosely cover it again and continue baking. Rest for five minutes before serving.

Notes

Recipe development note: This formulation has not been kitchen-tested. Preparation times are estimates; follow the texture checks and product instructions.
Use an 8.5 x 4.5-inch loaf pan and loosely fill it rather than pressing the bread into a dense block. The timing includes drying fresh bread in the oven. Pan material and bread density affect baking time, so check both the texture and the center temperature.
Moistened bread should feel soft enough to bend, with no puddle of liquid under it. If the bowl contains visible excess broth, do not transfer that liquid to the pan. Avoid crushing the cubes while stirring; their shape creates space for a lighter texture.
A browned top does not show that the egg mixture in the center has cooked through. Put the thermometer into the middle of the stuffing without touching the pan. Keep baking if it has not reached 165°F (74°C), even if the estimated time has passed.
Transfer leftovers to a shallow container and refrigerate within two hours, or within one hour above 90°F (32°C). Keep at 40°F (4°C) or below and use within three to four days. Reheat to 165°F (74°C); for oven reheating, use an oven set to at least 325°F (165°C). A little broth and a foil cover can help keep the bread from drying out.