Reviewed: Oct. 23, 2010

LOVED this bread... just the right amount of seasoning and it smelled heavenly! Great with leftover turkey and mayo for a sandwich!

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1 user found this review helpful

Reviewer:

Lisa

Cooking Level: Intermediate

Reviewed: Dec. 1, 2009

Super easy to make...and smells great, but it isn't very flavorful. The flavor is stuffing..but very mild. I'm going to try it again...maybe with more salt to bring out the flavors and maybe more poultry seasoning?! But it is definitely better than just plain bread for turkey sandwiches!

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2 users found this review helpful

Reviewer:

STEPH2644

Reviewed: Aug. 29, 2009

There is nothing wrong with this recipe. It produced a lovely loaf of bread. However, the 'stuffing' flavour wasn't really there. It tasted like an ordinary loaf. I was expecting so much more flavour. The smell was better than the taste.

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6 users found this review helpful

Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

Reviewed: Jul. 27, 2009

I believe one reviewer said her husband couldn't stop eating this. I feel his pain because I can't either! WOW, is this good! I forgot the parsley, but didn't miss it. Like another reviewer, my bread overflowed and was a mess to clean in the bread machine, but I don't care. That's how good this stuff is! I found myself eating the over-risen part using the excuse, "just to even it out." I scaled the recipe down to 14 servings to accomodate my 1-1/2 pound loaf machine. I got a helpful tip from another reviewer who used 1-1/2 tsp. celery salt for the salt and celery seed - worked out great. Next time I will use only one teaspoon sugar, which is about half the amount called for. This bread looks like a light wheat bread and tastes mildly like turkey stuffing but is not overpoweringly flavored - just enough to make it different and very, very good. Thanks so much for sharing the recipe Barbara! Loved it!

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14 users found this review helpful

Reviewer:

naples34102

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Apr. 26, 2009

Very nice bread my wife loved it. If your going to use it as bread rap it quick it turns hard fast.

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2 users found this review helpful

Reviewer:

Jason2530

Cooking Level: Intermediate

Home Town: Riverside, California, USA

Living In: Kittanning, Pennsylvania, USA

Reviewed: Nov. 28, 2008

Our favorite bread for the bread machine. I've been making this for years, and hubby will eat the whole loaf if he can. The house smells wonderful while it bakes. I put this out on Thanksgiving, and slices of this bread disappeared faster than the rolls. Great for sandwiches or savory snacking. I use the 2.0 pound Dark setting on the machine for this bread, and it gives it a deep brown, crisp crust (you can soften the crust, if you like, by placing the cooled loaf in a sealed plastic bag overnight).

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6 users found this review helpful

Reviewer:

ALPINDELL

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Reviewed: Nov. 25, 2008

I love this bread! I make it every Thanksgiving to use to make my stuffing for the turkey. My mom used to buy pre-seasoned stuffing bread at the local bakery, and I've looked for years in vain to find somewhere that sells something similar. I discovered this recipe about 2 years ago and it works beautifully! I use my bread machine to mix the dough, but bake in a regular bread pan.

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4 users found this review helpful

Reviewer:

DRAGONSHEART64

Cooking Level: Expert

Home Town: Alliance, Ohio, USA

Living In: West Chester, Ohio, USA

Reviewed: Nov. 27, 2007

I made this twice, first time it over rose and stuck to the top of the bread machine. I threw it out then remade it with less yeast 1 tsp. It rose almost to the top. My husband loved it, he ate almost the whole loaf, I also thought it was very tasty.

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7 users found this review helpful

Reviewer:

Veronica

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Hartford, Wisconsin, USA

Reviewed: Dec. 24, 2006

This was a great unique recipe. I did make the bread in the bread machine through the dough cycle and then took it out and let it rise in a bread pan for 1 hour then baked it in the oven at 350 for 25-30 minutes. The changes I made were as follows. 1 1/2 tsp celery salt in the place of the salt and celery seed only because I did not have celery seed. I sliced this bread and served it for sandwiches with mayonnaise, cream cheese, cranberry sauce and turkey. Delicious!

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12 users found this review helpful