Turkey Dressing Bread Recipe - Allrecipes.com
Turkey Dressing Bread Recipe
  • READY IN ABOUT 3 hrs

Turkey Dressing Bread

Recipe by  

"Tired of plain turkey sandwiches in your lunch? Try packing one on this bread! Spread a little cranberry sauce also and it tastes just like Thanksgiving!"

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Ingredients Edit and Save

Original recipe makes 1 - 1.5 pound loaf Change Servings
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Directions

  1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select basic bread setting; press Start. Check dough after 5 minutes of mixing. Add 1 to 2 tablespoons of water or flour if needed.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 2 hrs 40 mins
  • READY IN 2 hrs 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 07, 2003

I can't believe the dismal reviews for this bread. This recipe is a definite keeper! it is the only bread machine recipe that I have that turns out fool-proof every single time I make it! I use it to (1) make stuffing (2) I also make turkey sandwiches with cranberry sauce and I get requests to make it many times. thanks for a great recipe!

 
Most Helpful Critical Review
Apr 14, 2003

I like things 'spicy' so I added poultry seasoning....yummy!

 

18 Ratings

Apr 14, 2003

For some reason it didn't seem to have enough liquid to mix it up in the machine. I made it twice and added a little warm water while it was mixing (just enough water to pull it together.) I think the celery seed is a little strong but that is an easy fix. Right out of the oven it is excellent. I think it ranks right up there with the chili bread I have made from this website. It smells great mixing AND baking. Thanks for another keeper!!

 
Apr 14, 2003

I thought it was great! This bread was also delicious toasted with a slice of cheese.

 
Oct 29, 2009

My intent in making this was for sandwiches for hub's lunch but at the rate I'm eating this it won't last long. Yep, it's that good. I didn't have celery seed so I tried to compensate with a little fresh, minced celery leaves. Also added maybe 1-1/2 tsp. of fresh, minced sage along with the rubbed sage called for. Other than that I made no other substitutions or additions. What I got was a bread so fragrant it left me hungry for it before it was even done baking, and I cut into it immediately after it came out of the oven! It is lightly, but perfectly, seasoned and has a little rustic heartiness about it because of the cornmeal. It's a light brown in color, moist but not TOO moist and enough density and heft to take it seriously! I suppose, however, that how the texture turns out can be largely determined by bread machine, humidity, amount and type of yeast, etc. I used active dry yeast where I normally use quick-rise and I did notice a difference from other breads I've made. I actually think I prefer the active dry - it doesn't overrise as the quick-rise tends to for me. Very similar to another bread on this site, I know hubs is gonna love this and I'll be making it often. Great recipe!

 
Feb 05, 2007

I was very pleased with this bread. I served it fresh from the breadmaker with corned beef and cabbage. We used the bread without butter to mop up the broth from the corned beef. Very tasty indeed!!

 
Dec 14, 2011

This is an excellent bread. Cube it up a little larger than the cubes you buy in a bag and you'll never have better dressing! Also makes a wonderful bread for the leftover Thanksgiving turkey sandwiches!

 
Dec 26, 2007

Yummy. Took some tips from previous reviewers and subbed honey for sugar and upped the amounts of the seasonings, particularly the poultry seasoning. Also subbed a garlic/herb olive oil for the butter. Baked in oven once dough cycle was done. Hard crust, yielding to a soft chewy dough.

 

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Nutrition

  • Calories
  • 176 kcal
  • 9%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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