Savory Stuffing Bread

Savory Stuffing Bread

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Rarik 1

"This bread is used to make dressing/stuffing for turkey or other fowl."
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2 h 40 m servings 215 cals
Serving size has been adjusted!

Original recipe yields 16 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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 s...

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 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...

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 made this last year. After I made it I sliced and cubed it and let it dry out and used it for our turkey dressing. It was wonderful!! All I had to do was add onions, celery, butter and chic...

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!

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 ...

This is a good recipe. I didn't follow the instructions strictly though. Substitutions: chicken better than boullion, thyme for savory. I added 1 tablespoon of rosemary I crushed by hand, and I ...

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