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 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.
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
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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