Rating: 4.5 stars
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
1 hr 55 mins
total:
2 hrs 40 mins
Servings:
16
Yield:
2 9x5-inch loaves
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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 calories; protein 5.7g; carbohydrates 37.3g; fat 4.7g; cholesterol 23.3mg; sodium 447.7mg. Full Nutrition
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