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Black Friday Bread

Author: PJ Hamel

Black Friday Bread Recipe

Black Friday — the day after Thanksgiving — is equal parts shopping and leftovers. Turkey sandwiches are a must; but what do you do with all those leftover bits of stuffing, mashed potatoes, squash, creamed onions... Well, kill two birds with one stone: make a delicious sandwich loaf, AND use those other leftovers from the Turkey Day meal right in the bread itself. This moist, flavorful bread slices beautifully; and when you use stuffing as one of the ingredients, its mild herb flavor is perfect for a turkey sandwich.

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At a glance

1 large loaf
Nutrition information


Choose your measure:


  1. Place all of the ingredients in a bowl (or the bowl of your stand mixer; or a bread machine bucket); and mix and knead to make a smooth, elastic, and somewhat sticky dough. The dough will feel tacky, but should hold its shape nicely; you should be able to handle it easily with greased hands.
  2. Place the dough in a lightly greased bowl or 8-cup measure (for easiest tracking of the dough as it rises). Allow it to rise until it's quite puffy, 1 1/2 to 2 hours.
  3. Gently deflate the dough. Shape it into an 11" to 12" log, and place it on a parchment-lined or lightly greased baking sheet.
  4. Cover the loaf with lightly greased plastic wrap or a dough cover (the plastic cover of a disposable supermarket deli tray or cake platter may work well for you here), and let the loaf rise until it's noticeably puffy, 1 1/2 to 2 hours. Towards the end of the rising time, preheat the oven to 350°F.
  5. Bake the bread for 35 to 45 minutes, until it's golden brown on top, and an instant-read thermometer inserted into the center registers at least 190°F.
  6. Remove the bread from the oven, and place it on a rack to cool. When completely cool, wrap airtight and store at room temperature for 3 to 4 days; freeze for longer storage.

Nutrition Information

  • Serving Size 54g
  • Servings Per Batch 16
Amount Per Serving:
  • Calories 130
  • Calories from Fat 30
  • Total Fat 3.5g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 200mg
  • Total Carbohydrate 21g
  • Dietary Fiber 2g
  • Sugars 2g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.