Savory Stuffing Bread

Savory Stuffing Bread

8
Rarik 1

"This bread is used to make dressing/stuffing for turkey or other fowl."

Ingredients 2 h 40 m {{adjustedServings}} servings 215 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 37.3g
  • 12%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
  2. Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
  3. Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
  4. Preheat oven to 375 degrees F (190 degrees C).
  5. Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
Tips & Tricks
Pumpkin Bread IV

This pumpkin bread is dense, moist, and flavorful.

Potluck Pepperoni Bread

What's cooking in Charlotte? Suzi's versatile potluck pepperoni bread.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 8

  1. 10 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Darryl
10/15/2011

Delicious!

MsSteele
4/16/2014

I used this recipe last year to make my stuffing and it was wonderful! This weekend I am going to use it to make open faced turkey sandwiches with mashed potatoes, gravy and homemade cranberry sauce.

wicwind
10/29/2012

Great recipe. Added a little more sage. Used my Kitchenaid mixer to knead. Makes great toast topped with a little cream cheese. This will be added to my holiday recipes.