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Savory Stuffing Bread

Savory Stuffing Bread

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    2 h 40 m
Rarik

Rarik

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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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:
  • 26 mg
  • 9%
  • Sodium:
  • 448 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Darryl
7

Darryl

10/15/2011

Delicious!

wicwind
3

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.

pepsitwist
1

pepsitwist

9/3/2014

I made this the other day, I have been looking for a stuffing bread that I could dry to use in casseroles as I am allergic to soya (as you know it is in EVERYTHING!) this really if the bill! It seemed to sagey at first but when I dried it in the oven it came out perfect. Now all I have to do is measure out two cups of croutons add some dried onion flakes and hot stock and I'm in stuffing heaven. I tend to use stuffing on top or in the middle of my casseroles instead of potatoes or rice. Thanks for the recipe.

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