SAVORY STUFFING BREAD
Poultry seasoning and celery salt make this hearty loaf taste like just like stuffing. It's the perfect bread to serve with turkey during the holidays, and it's nice for making sandwiches with the leftovers. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, mix sugar, yeast, seasonings and 2 cups flour. In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in broth; heat to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
SAVORY STUFFING BREAD
This bread is used to make dressing/stuffing for turkey or other fowl.
Provided by Rarik
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 37.3 g, Cholesterol 23.3 mg, Fat 4.7 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 447.7 mg, Sugar 3.4 g
SAVORY STUFFING
This is my father-in-law's stuffing recipe and it's always a hit around my house. I get begged to make it even when it isn't Thanksgiving! The best part is, without the oysters, it's completely vegetarian. I usually make 3 recipes: 2 for inside the turkey and one in a pan in the oven.
Provided by hwilliams
Categories Grains
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté celery, onion, mushrooms, and spices in butter for 5 minutes.
- Toss bread cubes in sauté mixture.
- Cover and cool in refrigerator overnight.
- Loosely stuff in the front neck cavity and back end of turkey.
- Allow about 1 cup of stuffing for each pound of turkey.
- If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
- Cook at 350 for 45-50 minutes, basting frequently with stock.
- WATCH IT! It will burn easily.
Nutrition Facts : Calories 379.2, Fat 25.5, SaturatedFat 15.1, Cholesterol 75.2, Sodium 989.1, Carbohydrate 31, Fiber 2, Sugar 3.5, Protein 7.4
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
STUFFING BREAD
My family loves stuffing. It occurred to me that if the traditional seasonings could be incorporated into the bread itself, I wouldn't have to start with plain bread cubes to make my stuffing. So I came up with this savory recipe. Last year, I gave loaves to friends as holiday gifts. They loved it.
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a large round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-35 minutes or until golden brown. Remove to a wire rack to cool. , To make stuffing, cut cooled bread into 1-in. slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.
Nutrition Facts :
STUFFING BREAD (BREAD MACHINE)
This recipe is for a bread machine but I make this on my Kitchen Aid with some amount adjustments. I use this for my stuffing recipes, it's a wonderful change from white bread, and makes a great turkey sandwich bread also!
Provided by Kittencalrecipezazz
Categories Breads
Time 3h6m
Yield 1 loaf
Number Of Ingredients 14
Steps:
- In bread machine pan, place all ingredients in order given.
- Select the BASIC BREAD setting, and the crust colour setting.
- Bake according to bread machine directions.
- Check dough after 5 minutes of mixing; add 1-2 Tbsp water or flour if needed.
SAVORY STUFFING SOURDOUGH BREAD
A sourdough bread to remind you of Thanksgiving stuffing. Perfect for sandwiches, toasted and buttered as a side dish, or all on its own.
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Number Of Ingredients 15
Steps:
- Sofrito
- Dice the onion, garlic and celery, and sauté with the sage, thyme and pepper in the olive oil until tender but not browned.
- Put HALF of the sofrito in the dough bowl. Reserve the other half in the refrigerator for after the bulk fermentation.
- Dough
- Mix together the flours, salt, cranberries and half the sofrito.
- Dissolve the starter in the water, and add the water/starter to the flour mix and stir until incorporated.
- Cover with plastic and let sit for 8-14 hours at room temperature. If you put the dough in the oven with the light on, 8 hours is probably sufficient. At a house temps below 67 F / 19 C, expect to wait closer to 14 hours. The dough is ready when it looks fluffy or bubbly and has doubled in size.
- Scrape the dough out of its bowl onto a well-floured countertop. Gently spread the dough into a rectangle. Fold one third of the dough inward, and lay the reserved sofrito onto the double-layer of dough. Fold in the other third and then fold in half. See the Breadtopia video for more details on folding and shaping.
- Let rest for 15 minutes. This is your chance to wash the dough bowl before any remnants dry into cement. Also, prep your proofing basket by dusting it with flour, or by flouring a tea towel to line your basket.
- Flour your hands and the dough, flip it and tuck the edges under while rotating it to create a boule or batard shape.
- Lay your dough in the basket, seam side down and cover the basket with plastic.
- Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
- Preheat the oven and baking vessel thirty minutes before the proofing time is up. I use the Breadtopia Clay Baker and a Lodge Cast Iron Dutch Oven, both of which can heat to 500 degrees and can take a cold dough. Please follow the temperature limits of your vessel.
- Flour your hand and flip the dough out of the basket and place it into the hot baking vessel. The seams will open up, but you can also score it with a razor.
- Bake until the internal temp is around 205 F / 96 C
- 20 minutes at 500 degrees, lid on
- 10 minutes at 450 degrees, lid on
- 10 minutes at 450 degrees, lid off
SAVORY CORNBREAD STUFFING
I find most cornbread to be very sweet. This one is grainy and savory, and the stuffing I make with it is my favorite. This is easily doubled for a larger quantity of stuffing. Bake it in a 3-quart baking dish (it will take about 45 to 50 minutes) or in two 9-inch pans.
Provided by Martha Rose Shulman
Categories side dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
- Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
- Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
- Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
- Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.
Nutrition Facts : @context http, Calories 266, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 332 milligrams, Sugar 6 grams, TransFat 0 grams
BASIC BREAD STUFFING
Provided by James Beard
Categories Onion Side Thanksgiving Stuffing/Dressing Fall Parsley House & Garden Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes enough for a 10-pound bird
Number Of Ingredients 7
Steps:
- Place the butter, shallots or onions in a saucepan, and allow the butter to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted butter if needed, and taste for seasoning. Stuff the bird lightly just before roasting.
- Herb Variations:
- Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.)
- 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour.
- 2. Sage. Use with discretion, or it smothers all other flavors.
- 3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs.
- 4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand.
- Another way to give the flavor of fresh basil to your dressing is by adding pesto , the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing.
- Additives for Basic Bread Stuffing:
- You will have to reduce the amount of crumbs, depending upon the quantity of additive.
- 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins).
- 2. 1 cup or more toasted salted filberts.
- 3. 1 cup or more toasted unbalanced almonds.
- 4. 1 cup or more salted pecan halves.
- 5. 1 1/2 to 2 cups toasted walnut halves.
- 6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose.
- 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley.
- 8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt.
- 9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding.
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- In a bowl (or bowl of an electric mixer), combine the milk and hot water so that the milk is lukewarm in temperature. Add the melted butter, yeast, salt, and sugar and stir.
- Add the bread flour and mix until just incorporated about 30 seconds. Add the herbs and seasonings and mix until the dough begins to come away from the sides of the bowl and starts to form a ball.
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