Savory Stuffing Bread Recipe -
Savory Stuffing Bread Recipe

Savory Stuffing Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 9x5-inch loaves Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    2 hrs 40 mins


  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 More Reviews

Oct 15, 2011


Apr 16, 2014

I used this recipe last year to make my stuffing and it was wonderful! This weekend I am going to use it to make open faced turkey sandwiches with mashed potatoes, gravy and homemade cranberry sauce.


10 Ratings

Oct 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.

Feb 13, 2014

I have used this for the last couple of years now. Going to cook a turkey this weekend so I am making the bread today. Will use one and freeze one for the next time I decide to roast a turkey. I used to send one loaf to my mom and she would use it for her turkey sandwiches :) I usually double the spices as I really like savory stuffing. When

Nov 26, 2014

I ALMOST gave this recipe 4 stars instead of 5 simply because the salt should go in with the dry ingredients instead of wet. salt slows yeast down and keeps yeast slow if you put it in with the yeast at the start (some yeast gets killed) but if the salt is diluted by the rest of the ingredients then the yeast will not die. I corrected you error in my making of it and it made an awesome loaf of bread! I think getting rushed forced me into not letting it raise enough but it still tasted great. I recently came across an article on making bread that the person turned an oven into a proof box by putting a pan of water on the lower shelf and heating the oven to lowest setting about 150 degrees and once it reaches that, put the loaves into the oven after turning it off. the water will retain some of the heat and evaporate causing a high humidity environment for yeast to thrive.

Nov 21, 2014

Mixed whole wheat flour in 1/2&1/2. Add a little more sage and it was perfect! This is my forever recipe for holiday stuffing!

Sep 03, 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.

Dec 24, 2013

Made our holiday stuffing very special. Thanks for the idea. Season to your own traditions and pallet.


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  • Calories
  • 215 kcal
  • 11%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 23 mg
  • 8%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 448 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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