Stuffing Bread Recipe

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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.

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Stuffing Bread Recipe

Prep: 30 min. + rising Bake: 70 min. + cooling

Yield: 8 Servings

30 70 100

Ingredients

3-1/2 to 4 cups all-purpose flour
2 tablespoons active dry yeast
2 tablespoons sugar
1 tablespoon rubbed sage
2 teaspoons poultry seasoning
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground mustard
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/2 teaspoon paprika
1-1/2 cups warm water (120° to 130°)
2 tablespoons canola oil
1 egg
STUFFING:
3 eggs, lightly beaten
1/4 cup butter, melted
3 to 4 cups chicken broth or water

Directions

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. Yield: 8 servings.

Editor's Note: Stuffing may be used to stuff a turkey, chicken or pork roast by substituting 3/4 cup egg substitute for eggs.

Nutritional Facts 1 serving (1/2 cup) equals 348 calories, 13 g fat (5 g saturated fat), 122 mg cholesterol, 736 mg sodium, 48 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Stuffing Bread in Taste of Home December/January 2001, p39

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Reviewed on Nov. 28, 2010 by poohbeardot

Made this up about a week before Thanksgiving and froze the bread crumbs once they were dried. Added lots of onion, three celery, shredded two carrots, stick of butter and thought the recipe needed a bit more spice. Mixed all the spices together in a zip loc baggie and sprinkled by pinches until the official taster (husband)determinded it was just right! He thought that it was the closest I have ever come to his mothers! High compliment indeed! Will make again next time I need stuffing!