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Turkey Stuffing Bread

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Submitted by ncoffeetalk

YIELD

1 batch

PREP

30 min

COOK

20 min

READY

50 min

Ingredients

Small
⅔ 158
CUP ML WATER
1 1
EACH EACH EGGS
2 3E+1
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 SEEDS
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
EACH EACH EGGS
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 SEEDS
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 6E+1
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 SEEDS
1 5
TEASPOON ML POULTRY SEASONING
1 237
CUP ML CORNMEAL
3 ⅓ 789
CUPS ML BREAD FLOUR
2 1E+1
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 1
X 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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