Recipe by Rarik
"This bread is used to make dressing/stuffing for turkey or other fowl."
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active dry yeast
warm water (100 to 110 degrees F/40 to 45 degrees C)
5 1/2 cups
all-purpose flour, or more if needed
1 1/2 tablespoons
ground dried sage
dried dill weed
ground black pepper
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.
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.
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
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.
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!
Made our holiday stuffing very special. Thanks for the idea. Season to your own traditions and pallet.
* Percent Daily Values are based on a 2,000 calorie diet.
Savory Stuffing Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 42
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