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Stuffing Bread

 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.
8 ServingsPrep: 30 min. + rising Bake: 70 min. + cooling

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

2 of 2

Stuffing Bread (continued)

Directions (continued)

  • 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.