This bread is used to make dressing/stuffing for turkey or other fowl.

Rarik
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

215.1 calories; 5.7 g protein; 37.3 g carbohydrates; 23.3 mg cholesterol; 447.7 mg sodium. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/16/2011
Delicious! Read More
(8)

Most helpful critical review

Rating: 3 stars
12/17/2015
The overall color was an unpleasant gray due to the herbs/seasonings used. As it baked it smelled phenomenal. Used in my family stuffing/dressing recipe it did not enhance the outcome. I did not think the outcome was worth the added effort. Read More
20 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/16/2011
Delicious! Read More
(8)
Rating: 5 stars
11/26/2014
I ALMOST gave this recipe 4 stars instead of 5 simply because the salt should go in with the dry ingredients instead of wet. salt slows yeast down and keeps yeast slow if you put it in with the yeast at the start (some yeast gets killed) but if the salt is diluted by the rest of the ingredients then the yeast will not die. I corrected you error in my making of it and it made an awesome loaf of bread! I think getting rushed forced me into not letting it raise enough but it still tasted great. I recently came across an article on making bread that the person turned an oven into a proof box by putting a pan of water on the lower shelf and heating the oven to lowest setting about 150 degrees and once it reaches that put the loaves into the oven after turning it off. the water will retain some of the heat and evaporate causing a high humidity environment for yeast to thrive. Read More
(4)
Rating: 5 stars
04/16/2014
I used this recipe last year to make my stuffing and it was wonderful! This weekend I am going to use it to make open faced turkey sandwiches with mashed potatoes gravy and homemade cranberry sauce. Read More
(4)
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Rating: 5 stars
10/29/2012
Great recipe. Added a little more sage. Used my Kitchenaid mixer to knead. Makes great toast topped with a little cream cheese. This will be added to my holiday recipes. Read More
(3)
Rating: 5 stars
02/13/2014
I have used this for the last couple of years now. Going to cook a turkey this weekend so I am making the bread today. Will use one and freeze one for the next time I decide to roast a turkey. I used to send one loaf to my mom and she would use it for her turkey sandwiches:) I usually double the spices as I really like savory stuffing. When Read More
(2)
Rating: 5 stars
09/03/2014
I made this the other day I have been looking for a stuffing bread that I could dry to use in casseroles as I am allergic to soya (as you know it is in EVERYTHING!) this really if the bill! It seemed to sagey at first but when I dried it in the oven it came out perfect. Now all I have to do is measure out two cups of croutons add some dried onion flakes and hot stock and I'm in stuffing heaven. I tend to use stuffing on top or in the middle of my casseroles instead of potatoes or rice. Thanks for the recipe. Read More
(1)
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Rating: 5 stars
11/15/2015
I made this last year. After I made it I sliced and cubed it and let it dry out and used it for our turkey dressing. It was wonderful!! All I had to do was add onions celery butter and chicken broth we don't like anything else in it. I'm making it again this year. Read More
(1)
Rating: 5 stars
11/21/2014
Mixed whole wheat flour in 1/2&1/2. Add a little more sage and it was perfect! This is my forever recipe for holiday stuffing! Read More
(1)
Rating: 4 stars
11/26/2015
This is a good recipe. I didn't follow the instructions strictly though. Substitutions: chicken better than boullion thyme for savory. I added 1 tablespoon of rosemary I crushed by hand and I used 3 flours white AP whole wheat and white bread flour. I didn't add any salt because better than bouillon is salty enough on its own. I put the water yeast and sugar together then beat the eggs into that after proofing (since they're still cold). Mixed the flours and herbs in a separate bowl then put the wet and dry all into my stand up mixer bowl stirred it a bit and then let the dough hook do the rest of the work. After rising in a warm oven with a pan of water I divided the dough ball evenly using my scale and made half into a loaf and the other into rolls. I baked at the recommended temp but the rolls came out at 15 minutes the loaf at 25. The rolls are tasty the loaf deflated during baking somehow. I would make this again for rolls. Read More
(1)
Rating: 3 stars
12/17/2015
The overall color was an unpleasant gray due to the herbs/seasonings used. As it baked it smelled phenomenal. Used in my family stuffing/dressing recipe it did not enhance the outcome. I did not think the outcome was worth the added effort. Read More