Savory Stuffing Bread Recipes

STUFFING BREAD

Steps:

• In a bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a large round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-35 minutes or until golden brown. Remove to a wire rack to cool. , To make stuffing, cut cooled bread into 1-in. slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.

MOIST AND SAVORY STUFFING

Steps:

• Heat the oven to 350 degrees F.
• Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
• Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
• Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.

SAVORY HERB STUFFING BREAD

Steps:

• In a bowl (or bowl of an electric mixer), combine the milk and hot water so that the milk is lukewarm in temperature. Add the melted butter, yeast, salt, and sugar and stir.
• Add the bread flour and mix until just incorporated about 30 seconds. Add the herbs and seasonings and mix until the dough begins to come away from the sides of the bowl and starts to form a ball.
• Knead the dough for about 6 minutes with oiled hands or by using the dough hook of an electric mixer until the dough is smooth.
• Lightly drizzle the ball with olive oil, place in a clean bowl, cover with plastic wrap and for about 1-2 hours in a warm spot in your kitchen.
• When the dough has doubled in size, preheat the oven to 350°F. Lightly brush an 8 1/2" x 4 1/2" loaf pan with oil.
• Punch down the dough, transfer to a floured working surface, lightly knead and form the dough into a log. Place it seam side down on the prepared loaf pan. Brush the loaf with melted butter and sprinkle top with fleur de sel. Let it rise a second time for 30 minutes.
• Place the loaf in the oven and bake for about 30-40 minutes. If using a thermometer, the internal temperature of the loaf should be about 190°F. Remove from the oven, and let it rest in the pan for 5 minutes before transferring to a wire rack to cool completely, about 2 hours, before slicing.

GRANDMOM JACOBS' SAVORY STUFFING

Steps:

• Preheat the oven to broil.
• Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
• Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

SAVORY STUFFING BREAD

Steps:

• Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
• Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
• Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

STUFFING BREAD (BREAD MACHINE)

Steps:

• In bread machine pan, place all ingredients in order given.
• Select the BASIC BREAD setting, and the crust colour setting.
• Bake according to bread machine directions.
• Check dough after 5 minutes of mixing; add 1-2 Tbsp water or flour if needed.

SAVORY STUFFING

Steps:

• Sauté celery, onion, mushrooms, and spices in butter for 5 minutes.
• Toss bread cubes in sauté mixture.
• Cover and cool in refrigerator overnight.
• Loosely stuff in the front neck cavity and back end of turkey.
• Allow about 1 cup of stuffing for each pound of turkey.
• If you prefer to cook the stuffing separate from the bird, place in a casserole dish (glass or metal).
• Cook at 350 for 45-50 minutes, basting frequently with stock.
• WATCH IT! It will burn easily.

SAVORY STUFFING SOURDOUGH BREAD

Steps:

• Sofrito
• Dice the onion, garlic and celery, and sauté with the sage, thyme and pepper in the olive oil until tender but not browned.
• Put HALF of the sofrito in the dough bowl. Reserve the other half in the refrigerator for after the bulk fermentation.
• Dough
• Mix together the flours, salt, cranberries and half the sofrito.
• Dissolve the starter in the water, and add the water/starter to the flour mix and stir until incorporated.
• Cover with plastic and let sit for 8-14 hours at room temperature. If you put the dough in the oven with the light on, 8 hours is probably sufficient. At a house temps below 67 F / 19 C, expect to wait closer to 14 hours. The dough is ready when it looks fluffy or bubbly and has doubled in size.
• Scrape the dough out of its bowl onto a well-floured countertop. Gently spread the dough into a rectangle. Fold one third of the dough inward, and lay the reserved sofrito onto the double-layer of dough. Fold in the other third and then fold in half. See the Breadtopia video for more details on folding and shaping.
• Let rest for 15 minutes. This is your chance to wash the dough bowl before any remnants dry into cement. Also, prep your proofing basket by dusting it with flour, or by flouring a tea towel to line your basket.
• Flour your hands and the dough, flip it and tuck the edges under while rotating it to create a boule or batard shape.
• Lay your dough in the basket, seam side down and cover the basket with plastic.
• Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
• Preheat the oven and baking vessel thirty minutes before the proofing time is up. I use the Breadtopia Clay Baker and a Lodge Cast Iron Dutch Oven, both of which can heat to 500 degrees and can take a cold dough. Please follow the temperature limits of your vessel.
• Flour your hand and flip the dough out of the basket and place it into the hot baking vessel. The seams will open up, but you can also score it with a razor.
• Bake until the internal temp is around 205 F / 96 C
• 20 minutes at 500 degrees, lid on
• 10 minutes at 450 degrees, lid on
• 10 minutes at 450 degrees, lid off