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Stuffing Bread Bowls


These crusty, single-serve bread bowls are scented with sage and thyme, reminiscent of the stuffing you enjoy with your holiday bird. We've filled them here with turkey (or chicken) pot pie filling, the perfect solution to "what can I do with this leftover turkey?" Read our blog about these bread bowls, with additional photos, at Bakers' Banter.

Ingredients

Bread bowls

Filling

  • 6 tablespoons butter
  • 6 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 3/4 cups chicken stock or broth
  • 1/2 cup half and half or milk
  • 5 1/2 to 6 cups cooked turkey or chicken, cut or torn into bite-sized pieces
  • 1/4 to 1/2 teaspoon salt, depending on the saltiness of the broth
  • 1/4 teaspoon dried thyme
  • 2 tablespoons dry sherry, optional, for flavor
  • 1 1/2 cups frozen peas and carrots, cooked and drained
  • 1 cup frozen pearl onions, cooked and drained

Directions

1) Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a smooth dough.

2) Place the dough in a bowl or rising container, cover it, and let it rise for about 90 minutes, until it's just about doubled in bulk.

3) Gently deflate the dough, and divide it into six pieces.

4) Round each piece into a ball.

5) Stagger the balls on a lightly greased or parchment-lined baking sheet. Cover, and let rise for about 1 hour.

6) The balls should become quite puffy. Towards the end of their rising time, preheat the oven to 350°F.

7) Bake the buns till they're a deep, golden brown, about 25 minutes. Remove them from the oven, and let them cool right on the pan.

8) When you're ready to make bread bowls, cut the top 1/3 off each bun.

9) Gently and carefully scoop out the bread inside. Reserve it to make herb-flavored crumbs, if desired.

10) Place the bread bowls on a baking sheet or platter, and set them aside while you make the filling.

11) Melt the butter in a heavy saucepan and add the flour, stirring to combine.

12) Slowly add the broth in a stream, stirring constantly to keep the mixture from becoming lumpy. If it does get lumpy, just keep stirring till it smooths out.

13) Add the half and half or milk, stirring till smooth. Bring just to a boil, then simmer gently, stirring frequently, for 5 minutes.

14) Add the chicken or turkey, salt, thyme, and sherry, stirring to combine.

15) Add the cooked, drained vegetables, stirring to combine.

16) Bring the mixture just to a simmer, and immediately spoon a generous 1/2 cup into each bread bowl. Serve immediately.

Recipe summary

Hands-on time:
40 mins. to 55 mins.
Baking time:
25 mins. to 25 mins.
Total time:
3 hrs 35 mins. to 3 hrs 50 mins.
Yield:
Six bread bowls
Rate recipe
****+
Recipe comments (7) »

Tips from our bakers

  • Semolina gives these rolls a bit of extra crunch and golden flavor. If you don't want to use it, substitute all-purpose flour.
  • Feel free to substitute whatever leftover veggies you like for the peas, carrots, and onions. You want about 2 1/2 cups of cooked vegetables.
  • You can make these ahead of time, and reheat just before serving. Fill the bread bowls, let them cool to lukewarm, then cover and refrigerate. Just before serving, heat each bowl in the microwave individually; about 1 minute should do it, depending on your microwave. Alternatively, wrap the bread bowls; cool and store the filing in the fridge; then reheat the filling and fill the bowls just before serving.

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Reviews

Page:   1  
*****

09/26/2009

Rebecca from Overland Park, Kansas

In one word: excellent. My husband and I both loved the bowls and the pot pie filling. I will definitely make these bread bowls again for other soups. They were perfect shape and size. I was worried about getting the insides out, but it easily pulled away and was better than any store bought or restaurant one I've had. I used 3/4 whole wheat flour and instead of carrots I used radishes (I didn't have carrots but had radishes) but other than that followed the recipe exactly. Another great King Arthur recipe.

*****

08/13/2009

Emma from Minnesota

Amazing, great taste & texture... great for supper!!!

*****

08/01/2009

Scott M from Tri-City Oregon

Made them and loved them' Doubled the recepie to make the bowls twice as large. Used active yeast and placed it in warm water with a little sugar until foamy to activate it. I also let them cool in the oven for approximately 15 minujtes with the door open about 2 to 3 inches to make a crisper crust. My family loves bread bowls and I will be doing this one again.

07/27/2009

Julia from NJ

Can I make larger bowls by cutting the dough in fourths or halfs? They are too small for my family. I made this recipe 3 times and they still were a bit on the flat side. I used active dry yeast- couldn;t find instant. Are they the same? Thank you.
Yes, size the bowls to suit your preference. For a nice round bowl, make sure that your dough is fully developed. You may need to extend the kneading time by a minute of two. Active Dry and Instant yeast measure the same. Instant is added directly to the dry ingredients, it is not proofed. Frank @ KAF.

*****

02/08/2009

Caroline from VA

The bread bowls tasted great, but mine did not hold their shape - they flattened out and became individual boules instead. I have a scale and weighed all my ingredients, but I don't know what went wrong! I'm definitely going to try them again - one of my tastiest failures! :)
I'm sorry you had difficulty. Your dough may have been a bit on the wet side. While correct measurement is very important, judging the consistncey of the dough for roll shaping is just as important. Depending upon the local environment flour may be wetter or dryer. Please call us if you need tips on judging the consistency of your roll dough. Frank from KAF.

*****

11/30/2008

Terri from Woodbridge, VA

My bread bowls didn't get as crusty as I'd hoped, but they were still tasty. I liked the filling, too. Can't wait to eat these leftovers!

*****

11/27/2008

Margie McHenry from Sterling,New York

So Good

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