Savory Stuffing Bread Recipes

Steps:

• In a large bowl, mix sugar, yeast, seasonings and 2 cups flour. In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in broth; heat to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Steps:

• Preheat the oven to 400 degrees. Place a 9-inch cast iron skillet, a heavy 2-quart baking dish or a heavy 9-inch square baking pan in the oven while you prepare the batter.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir the mixture with a spoon or whisk to amalgamate. In a separate bowl, beat together the eggs, yogurt (or buttermilk), milk and honey. Whisk the cornmeal mixture into the liquid mixture. Do not overwork the batter.
• Remove the pan from the oven, and add the butter to the pan. Swirl the pan so that the butter melts quickly before it gets too brown, then quickly whisk the butter into the batter. Brush the sides of the pan with any butter remaining in the pan.
• Quickly scrape all of the batter into the hot pan, and place in the oven. Bake 35 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. It will be quite brown on the edges. Allow the bread to cool in the pan, or serve warm.
• Heat the olive oil (or oil and butter) over medium heat in a large, heavy, nonstick skillet, and add the onion. Cook, stirring often, until it begins to soften, about three minutes, and add 1/2 teaspoon salt and the celery. Cook together for another few minutes, until the onion is tender. Add the garlic, and stir together for 30 seconds to a minute, until fragrant. Transfer to a large bowl, and add the remaining ingredients. Combine well. Taste and adjust salt. Moisten as desired with milk.
• Stuff the cavity of the turkey, or transfer to a buttered or oiled 2-quart baking dish. Dot with butter. Cover with aluminum foil, and heat through in a 325-degree oven for 30 minutes.

Steps:

• Heat oven to 350ºF.
• Add milk to butter in 1-1/2-qt. casserole; stir until butter is melted.
• Stir in remaining ingredients.
• Bake 45 min. or until knife inserted in center comes out clean.

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.

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.

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

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.