Stuffing Bread Recipe
Stuffing Bread Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 70 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Stuffing Bread in Taste of Home December/January 2001, p39

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Stuffing Bread in Taste of Home December/January 2001, p39

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forStuffing Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
poohbeardot User ID: 3631192 75854
Reviewed Nov. 28, 2010

"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!"

Loading Image