Turkey Stuffing Bread
Yield
1 batchPrep
30 minCook
20 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Small | |||
| 158 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 3E+1 | ml |
butter
or margerine |
|
| 59 | ml |
onions
diced |
|
| 7.5 | ml |
brown sugar
or white |
|
| 1.7 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3.3 | ml |
sage
dry |
*
|
| 3.3 | ml |
celery seeds
|
|
| 2.5 | ml |
poultry seasoning
|
|
| 118 | ml |
cornmeal
|
|
| 394 | ml |
bread flour
|
|
| 5 | ml |
yeast, active dry
|
|
| Medium | |||
| 237 | ml |
water
|
|
| 1 | each |
eggs
|
|
| 45 | ml |
butter
or margerine |
|
| 79 | ml |
onions
diced |
|
| 11 | ml |
brown sugar
or white |
|
| 2.5 | ml |
salt
|
|
| 1.7 | ml |
black pepper
|
|
| 5 | ml |
sage
dry |
*
|
| 5 | ml |
celery seeds
|
|
| 3.8 | ml |
poultry seasoning
|
|
| 158 | ml |
cornmeal
|
|
| 591 | ml |
bread flour
|
|
| 7.5 | ml |
yeast, active dry
|
|
| Large | |||
| 315 | ml |
water
|
|
| 2 | large |
eggs
|
|
| 6E+1 | ml |
butter
|
|
| 118 | ml |
onions
diced |
|
| 15 | ml |
brown sugar
or white |
|
| 3.3 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 6.7 | ml |
sage
dry |
*
|
| 6.7 | ml |
celery seeds
|
|
| 5 | ml |
poultry seasoning
|
|
| 237 | ml |
cornmeal
|
|
| 789 | ml |
bread flour
|
|
| 1E+1 | ml |
yeast, active dry
|
|
| Stuffing | |||
| 118 | ml |
celery
chopped |
|
| 59 | ml |
onions
chopped |
|
| 45 | ml |
butter
or margerine |
|
| 828 | ml |
bread
cubed or crumbled |
*
|
| 177 | ml |
chicken broth
or turkey |
|
| 59 | 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
