Herby Bread-and-Butter Stuffing for Two

1. Prepare Baking Dish

Preheat your oven to 375 degrees Fahrenheit. Grease a small, shallow gratin dish, casserole dish, or loaf pan with a 3-4 cups capacity with butter to ensure your stuffing doesn't stick.

2. Cook Shallots

In a small skillet, melt 2 tablespoons of unsalted butter over medium heat. Add diced shallots with a generous pinch of kosher salt and cook for 3-4 minutes, or until they're soft and just starting to turn golden. Stir in a teaspoon of fresh marjoram or thyme and let it cook for another minute.

3. Whisk Liquid Ingredients

In a medium bowl, whisk together half a cup of broth with one egg, a quarter cup of fresh, soft herbs, and another quarter teaspoon of kosher salt.

4. Combine Bread and Liquid

Fold in about 2 and a half cups of torn-up stale white or whole-wheat bread into the herb-infused liquid. Add the shallot and butter mixture from the skillet. If the mix looks dry, add a splash more broth – the bread should be very moist.

5. Bake the Stuffing

Spoon the stuffing into the greased dish and crack some black pepper over the top. Dot the top with the remaining tablespoon of unsalted butter. Bake in the preheated oven for about 30 minutes, until the top is crisp and golden.