Stuffing for One

My mother makes the best stuffing in the world. Edward can confirm this and given that he has an advanced degree, I think we can thus safely assume that this is a scientific fact. Bread, sausage, butter, sage, thyme, and onion combine (with other things that I don’t pay attention to) in a wonderful wonderful way.

Unfortunately, her stuffing is less successful when you’re not roasting and stuffing a turkey. My attempt to make it by roasting it under chicken thighs left me with a crispy crunchy substance which, while delicious, couldn’t quite be called stuffing.

What’s a girl to do? Obviously invent her own stuffing. Plus this feeds my obsession with roasting everything I can find. I love my oven.

Apple thyme stuffing for one (with leftovers) with chicken

Cook time: 1 hour


  • Half an onion, diced
  • An apple, peeled and diced
  • Carrot, diced (or 6 baby carrots diced)
  • Two celery stalks, diced
  • Butter (at least two-three tablespoons)
  • Olive oil (optional)
  • Chicken thigh or drumsticks
  • Bread, 2-3 pieces, preferably stale
  • Thyme
  • Spice mix of choice (salt, pepper, onion powder, garlic is my preference)


  1. Preheat your oven to 400 degrees

  2. Dice ALL the things.

  3. Put four pats of butter (about 2 Tbsp) into your roasting pan (I use a 9×9 glass pan). You can substitute olive oil in this step for health reasons or do a mix of butter and olive oil. Put the onion, apple, carrot, and celery into the pan and put in the oven for 20 minutes.

  4. While the vegetables are roasting, prepare your chicken. Put a pat of butter under the skin (if there isn’t skin, cut a slit into the chicken to slide the butter into) and cover with your spice mix of choice. I like to do salt, pepper, onion powder, and garlic powder.

  5. When the 20 minutes roasting is up, take the vegetables out and season with thyme, salt, and pepper. Mix it around so that all the vegetables are covered in butter and spices. Place the chicken on top of the vegetables and return it to the oven for 30 more minutes.

  6. While the chicken and vegetables roast, take your bread slices and chop them into cubes (about 1/2 inch in size) .

  7. After thirty minutes passes, take the pan out. Set aside the chicken briefly and add the bread cubes to the vegetable mix. Mix thoroughly. Add more butter if you feel like all the bread isn’t getting coated. Place chicken back on top and put back in the oven for 15-20 more minutes.

  8. Eat! There will probably be enough leftovers to be put on a sandwich or eaten at a later meal. Unless you’re really hungry.



  1. I wonder if you could incorporate cardamom and raisins into the vegetable/spice mix to give it an African/Middle Eastern edge… Looks good though!

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