Thanksgiving Stuffing Loaf

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Yield: 1 loaf

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Here's a loaf with the seasonings — sage, thyme, rosemary, marjoram, celery — you'd find in your favorite turkey stuffing. Bake a loaf and make stuffing. Or better yet, use this tasty bread for turkey sandwiches the day after.

Our thanks to Donna German's Bread Machine Cookbook III for the recipe that inspired this one.

Thanksgiving Stuffing Loaf

star rating (21) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 10/29/2012

Ingredients

  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons instant yeast
  • 1 tablespoon sugar
  • 1 1/2 teaspoons celery salt + 1/8 teaspoon regular salt*
  • 1/2 teaspoon coarsely ground black pepper
  • 2 teaspoons poultry seasoning or Bell's seasoning; or use your favorite combination of thyme, sage, rosemary, marjoram, and nutmeg
  • 1/2 cup yellow cornmeal
  • 1 large egg
  • 1/2 cup finely diced onion
  • 3 tablespoons butter or vegetable oil
  • 3/4 cup lukewarm water
  • *Substitute 1 teaspoon celery seeds + 1 1/4 teaspoons regular salt, if desired.

Tips from our bakers

  • To use this in your favorite stuffing recipe, substitute it for the cubed bread called for, as well as any seasoning.

Directions

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1) Place all of the ingredients in a bowl, and mix and knead to make a supple dough.

2) Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it's doubled in size, about 1 1/2 to 2 hours.

3) Gently deflate the dough, and shape it into an 8" log. Place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.

4) Cover the pan, and allow the bread to rise for about an hour, until it's crowned about 1" over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

5) Uncover the bread, and bake it for 35 to 40 minutes, tenting it lightly with foil after 20 minutes if it appears to be browning too quickly. When the bread is done, it'll be golden brown, and its internal temperature will register at least 190°F on an instant-read thermometer.

6) Remove the bread from the oven, and after a minute or so gently loosen the edges, and turn it out onto a rack to cool.

7) Cool completely before wrapping airtight for storage. Store for 4 to 5 days at room temperature; wrap tightly and freeze for longer storage.

Yield: 1 loaf.

Reviews

1 23  All  
  • star rating 12/01/2014
  • squeeker from KAF Community
  • This was my first time baking this recipe and my first time baking yeast bread in 10 years! I followed the recipe exactly and all the reviews were right, it smelled amazing just like stuffing! I loved that it's a dump in the bowl and go recipe. I've been majorly afraid of trying to bake yeast bread, so I've been stockpiling recipes and now have the feeling that it's going to be super easy to make bred at home. All thanks to this recipe!! I used this bread to make the recipe for stuffing muffins on this site, OMG was it a hit and it was my first time making a bread stuffing too!! It got rave reviews from my dad who requested a bread stuffing in place of our usual rice stuffing recipe. Whoever came up with this recipe should be given a medal!! ;)
  • star rating 11/30/2014
  • peppgirl42 from KAF Community
  • Made this bread to use for my turkey dressing. While the loaf was baking, the house smelled delicious. The loaf turned out beautiful. Cut it into croutons and dried it in the oven. Everyone raved about this dressing and went back for seconds and thirds. Love it!
  • star rating 11/28/2014
  • trinakemp16772 from KAF Community
  • This wonderful loaf is a Thanksgiving tradition in my family. The morning after Thanksgiving I make a loaf or two for turkey sandwiches and fill the house with wonderful aromas. I use toasted dried onion flakes, and add about 2 Tablespoons extra water.
  • star rating 11/28/2014
  • martibeth from KAF Community
  • Used a few slices of this loaf along with cornbread and made the best-tasting stuffing I believe I've ever made. (From Southern Living's 1982 annual book, "Texas cornbread sausage stuffing,"). I also made turkey sandwiches with toasted slices earlier today, and they were great. I pretty much followed the recipe, but in lieu of the fresh onions I used 1 tsp onion powder and 1 tsp toasted minced onions the latter which I rehydrated in the water. I also used celery seeds and poultry seasoning (all herbs by Penzey's Spices). This recipe makes a pretty loaf. It sure took my already good stuffing to a much higher level.
  • star rating 12/28/2013
  • Sheryle from Michigan
  • Made this today for our 12/29/13 (in bread machine) Christmas this year. Disappointing. Dough was way to wet and semi collapsed! Added 1 teas. Poultry seasoning, fresh ground pepper, 1/2 teas. dried rubbed sage, & thyme leaves. Used 1 1/2 teas. celery salt + 1/8 teas, regular salt. Also fresh (2 1/2 oz.) diced onion. **Will make tomorrow (also bread machine) and alter this way. 15 oz. all purpose flour, 41/2 teas. sugar, 1 1/2 teas. celery salt + 1/2 teas. regular salt. Also 1/2 teas. fresh ground black pepper and the seasoning mentioned above. I also will add 2 tablespoons finely chopped celery along with the 2 1/2 oz finely chopped onion. Also 1 1/4 oz. vegetable oil, 1 large egg and 10 oz. non fat milk. Have a Panasonic so will add 2 1/2 teas. SAF yeast in the top feed. On the first knead, make sure the dough is a smooth ball and nothing is sticking to the side (like a thread hanging on), if so add a small amount (1 teas at a time) of all purpose flour until a smooth round ball. Do this during the first knead!! Basic Bake, XL setting, Light crust. Recommended as altered but not as written on this web site.
    Curious! Whether you're making the dough the traditional way or using the dough cycle of your bread machine - strive for a soft and supple dough - one that feels like pushing on your cheek with your index finger. If it's sticky or wet like your was - add flour a tablespoon at a time until you get that consistency. Also consider a call to our Baker's Hotline 855-371-2253 where we can guide you through these emergencies! Irene@KAF
  • star rating 12/26/2013
  • member-tlcmotley from KAF Community
  • I just made this today for the very 1st time. Delicious! My hubby & I ate several slices right out of the oven...the rest will be for sandwiches with leftovers from Christmas. The house smells wonderful & the the texture of this bread is perfect.
  • star rating 12/02/2013
  • mothersong from KAF Community
  • Excellent stuffing bread, and very good for sandwiches, as well. In the past I have made the sandwich bread recipe to use for stuffing, but this recipe adds a wonderful flavor dimension. I won't be waiting until the next holiday to make this unique bread again!
  • star rating 11/30/2013
  • NC Baker from KAF Community
  • Wow - enjoying my first piece toasted with a piece of cheddar cheese, and it's heavenly! I don't like too sweet for breakfast, so this is perfect for breakfast for me, and I can't wait to use it for a turkey sandwich. I did a 50/50 sub of KAF White Wheat flour and added an additional 1/4 cup water, next time I'll make it a third cup water extra. I used 3 heaping tsps minced dried onion, but I'm not a huge onion fan so next time 2 tsps. I would love to try dried cranberries next time per another reviewer's suggestion as I have made stuffing over the years with dried fruit and it was lovely, so I think it would be good here. The house smelled amazing while baking, as expected, and I think these would make amazing dinner rolls as well. Highly recommended, KAF you never let me down, I've been baking for years but you've boosted my confidence so much, now I try pastry, yeast bread, sourdough, etc. KAF is yet another thing I am thankful for!
  • star rating 11/29/2013
  • Cynthia from Whittier, California
  • This loaf is perfectly seasoned for making stuffing/dressing. I didn't need to add any salt or seasonings to my favorite stuffing recipe. In fact I used unsalted butter and broth to moisten my dressing. It is such a pleasure to know that I can make my own seasoned bread cubes from this delicious recipe without having to resort to preservative-laden cubes from the supermarket. This is so savory and delicious. I highly recommend it as a turkey stuffing, as well as a bread for those luscious after holiday turkey sandwiches.
  • star rating 11/29/2013
  • Chris from Arkansas
  • I prepared this for a Thanksgiving dinner and it received rave reviews from everyone that had a slice. While baking in the oven, it filled the house with that wonderful Thanksgiving smell of stuffing and several of my guests curiously peeked into the oven to have a look because it smelled so good. I'm sure it would make a great bread for leftover ham or turkey sandwiches, but I have enjoyed it by toasting a slice and spreading a dab of butter on it. Looking forward to having what's left of it for breakfast!
1 23  All  
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