Harvest Stuffing Bread Recipes

Steps:

• In a large saucepan, combine 1 cup water, carrots, celery, onion, plums, apricots, seasoning blend and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until fruit and vegetables are tender., Meanwhile, place bread cubes in a single layer on baking sheets. Bake at 350° for 8-10 minutes or until lightly toasted. Transfer vegetable mixture to a large bowl. Stir in the bread cubes, apple juice and remaining water; toss gently to combine. , Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover;bake 10-15 minutes longer or until heated through.

Steps:

• Preheat oven to 400 degrees with oven rack in middle position. Place bread on a rimmed baking sheet and bake, tossing occasionally, until crisp, about 10 minutes. Transfer to a large bowl along with walnuts and dried cranberries; set aside.
• In a large nonstick skillet, heat oil over medium. Add onion, celery, and shiitakes and cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add apple and continue to cook until almost tender, about 5 minutes. Add parsley, sage, and thyme and cook, stirring, until fragrant, about 30 seconds. Remove from heat; season with salt and pepper.
• Add onion mixture to bowl with bread mixture; stir to combine. Add enough of the broth to thoroughly moisten the bread mixture without soaking it (there shouldn't be any excess broth in the bottom of the bowl). Spoon stuffing into a 2-quart casserole dish, cover with foil, and bake 20 minutes. Uncover, mist the top of the stuffing with olive-oil spray, if desired, and bake until golden brown, about 15 minutes more
• To cook in turkey: Moisten the bread mixture with only 1 1/2 cups of the chicken broth and spoon half of the mixture into the turkey; cook turkey as preferred. For the rest of the bread mixture, add more of the broth to moisten, being careful not to soak (see above). Transfer the remaining stuffing to a 1-quart baking dish or 8-by-8-inch baking pan. Cover with foil and proceed as above.

Steps:

• Combine 1 cup all-purpose flour, whole wheat flour, undissolved yeast, sugar, 2 tablespoons onions, parsley, poultry seasoning and salt in a large bowl. Heat water and butter until very warm (120 to 130 degrees F). Stir into flour mixture.
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in remaining all-purpose flour to make stiff batter.
• Cover and let rest 10 minutes. Turn batter into greased 1-1/2 quart casserole. Smooth top of dough in casserole with floured hands. Cover.
• Let rise in warm, draft-free place until doubled in size, about 30 minutes. Brush beaten egg on loaf. Sprinkle with remaining onion and celery seed.
• Bake at 375 degrees F for 35 minutes or until done.* Remove from casserole; cool on wire rack.