Turkey Stuffing Bread
Yield
1 batchPrep
30 minCook
20 minReady
50 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Small | |||
⅔ | cup | water |
|
1 | each | eggs |
|
2 | tablespoons |
butter
or margerine |
|
¼ | cup |
onions
diced |
|
1 ½ | teaspoons |
brown sugar
or white |
|
⅓ | teaspoon | salt |
|
¼ | teaspoon | black pepper |
|
⅔ | teaspoon |
sage
dry |
*
|
⅔ | teaspoon | celery seeds |
|
½ | teaspoon | poultry seasoning |
|
½ | cup | cornmeal |
|
1 ⅔ | cups | bread flour |
|
1 | teaspoon | yeast, active dry |
|
Medium | |||
1 | cup | water |
|
1 | each | eggs |
|
3 | tablespoons |
butter
or margerine |
|
⅓ | cup |
onions
diced |
|
2 ¼ | teaspoons |
brown sugar
or white |
|
½ | teaspoon | salt |
|
⅓ | teaspoon | black pepper |
|
1 | teaspoon |
sage
dry |
*
|
1 | teaspoon | celery seeds |
|
¾ | teaspoon | poultry seasoning |
|
⅔ | cup | cornmeal |
|
2 ½ | cups | bread flour |
|
1 ½ | teaspoons | yeast, active dry |
|
Large | |||
1 ⅓ | cups | water |
|
2 | large | eggs |
|
4 | tablespoons | butter |
|
½ | cup |
onions
diced |
|
1 | tablespoon |
brown sugar
or white |
|
⅔ | teaspoon | salt |
|
½ | teaspoon | black pepper |
|
1 ⅓ | teaspoons |
sage
dry |
*
|
1 ⅓ | teaspoons | celery seeds |
|
1 | teaspoon | poultry seasoning |
|
1 | cup | cornmeal |
|
3 ⅓ | cups | bread flour |
|
2 | teaspoons | yeast, active dry |
|
Stuffing | |||
½ | cup |
celery
chopped |
|
¼ | cup |
onions
chopped |
|
3 | tablespoons |
butter
or margerine |
|
3 ½ | cups |
bread
cubed or crumbled |
*
|
¾ | cup |
chicken broth
or turkey |
|
¼ | cup | walnuts |
|
1 | x |
salt and black pepper
to taste |
*
|
Trans-fat Free, High Fiber
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
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