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Turkey Stuffing Bread

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Submitted by ncoffeetalk

A bread machine cornmeal loaf seasoned with sage, celery seed, and poultry seasoning, then cubed and turned into a savory turkey stuffing with walnuts. Bake the bread, make the stuffing, stuff your bird.

YIELD

1 batch

PREP

30 min

COOK

20 min

READY

50 min

Why buy boxed stuffing mix when your bread machine can bake one custom-made for the job?

This cornmeal and bread flour loaf gets loaded with sage, celery seed, poultry seasoning, onion, and black pepper right in the dough. The bread machine does all the work. Once baked, cube it up and toss with sautéed celery, onion, butter, walnuts, and warm broth.

Stuff it into your bird or bake it in a covered casserole on the side. Includes small, medium, and large batch sizes so you can match it to your machine and your crowd.

Kitchen Tips

  • Let the bread cool completely and dry out slightly before cubing for the best stuffing texture
  • Use the sweet or white cycle on your bread machine for this dough
  • Toast the walnuts in a dry pan for extra crunch and flavor
  • If baking as a side dish casserole, keep it covered so it stays moist inside

Ingredients

Small
⅔ 158
CUP ML WATER
1 1
LARGE EACH EGG
2 30
TABLESPOONS ML BUTTER
or margerine
¼ 59
CUP ML ONIONS
diced
1 ½ 7.5
TEASPOONS ML BROWN SUGAR
or white
⅓ 1.7
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
⅔ 3.3
TEASPOON ML SAGE
dry *
⅔ 3.3
TEASPOON ML CELERY SEED
½ 2.5
TEASPOON ML POULTRY SEASONING
½ 118
CUP ML CORNMEAL
1 ⅔ 394
CUPS ML BREAD FLOUR
1 5
TEASPOON ML YEAST, ACTIVE DRY
Medium
1 237
CUP ML WATER
1 1
LARGE EACH EGG
3 45
TABLESPOONS ML BUTTER
or margerine
⅓ 79
CUP ML ONIONS
diced
2 ¼ 11
TEASPOONS ML BROWN SUGAR
or white
½ 2.5
TEASPOON ML SALT
⅓ 1.7
TEASPOON ML BLACK PEPPER
1 5
TEASPOON ML SAGE
dry *
1 5
TEASPOON ML CELERY SEED
¾ 3.8
TEASPOON ML POULTRY SEASONING
⅔ 158
CUP ML CORNMEAL
2 ½ 591
CUPS ML BREAD FLOUR
1 ½ 7.5
TEASPOONS ML YEAST, ACTIVE DRY
Large
1 ⅓ 315
CUPS ML WATER
2 2
LARGE LARGE EGGS
4 60
TABLESPOONS ML BUTTER
½ 118
CUP ML ONIONS
diced
1 15
TABLESPOON ML BROWN SUGAR
or white
⅔ 3.3
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
1 ⅓ 6.7
TEASPOONS ML SAGE
dry *
1 ⅓ 6.7
TEASPOONS ML CELERY SEED
1 5
TEASPOON ML POULTRY SEASONING
1 237
CUP ML CORNMEAL
3 ⅓ 789
CUPS ML BREAD FLOUR
2 10
TEASPOONS ML YEAST, ACTIVE DRY
Stuffing
½ 118
CUP ML CELERY
chopped
¼ 59
CUP ML ONIONS
chopped
3 45
TABLESPOONS ML BUTTER
or margerine
3 ½ 828
CUPS ML BREAD
cubed or crumbled *
¾ 177
CUP ML CHICKEN BROTH
or turkey
¼ 59
CUP ML WALNUTS
1
X SALT AND BLACK PEPPER
to taste *

Directions

Bread: Use light to medium crust setting on a white, sweet cycle.

No timer.

Stuffing: Sauté the celery and onion in the butter until soft.

Toss with bread in a bowl.

Add warmed broth and season and mix until well blended.

Stuff bird or bake in a covered casserole at 350℉ (180℃) for 20 minutes

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 724g (25.5 oz)
Amount per Serving
Calories 1665 28% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 25g 123%
Trans Fat 0g
Cholesterol 290mg 97%
Sodium 1312mg 55%
Total Carbohydrate 85g 85%
Dietary Fiber 14g 56%
Sugars g
Protein 96g
Vitamin A 30% • Vitamin C 8%
Calcium 15% • Iron 94%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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