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
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.
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 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 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.
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 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.
* 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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