Turkey Stuffing Bread
abm, breads
1 x no ingredients
or to serve as a dressing on the side with a turkey breast It nicely compliments any turkey feast. From "The Bread Machine Cookbook III." ~ Donna German
SMALL MED. LARGE WATER 2/3 C. 1 C. 1 1/3 C. EGG 1 1 2 BUTTER/MARGARINE 2 Tbsp. 3 Tbsp. 4 Tbsp. DICED ONION 1/4 C. 1/3 C. 1/2 C. BROWN/WHITE SUGAR 1 1/2 tsp. 2 1/4 tsp. 1 Tbsp. SALT 1/3 tsp. 1/2 tsp. 2/3 tsp. BLACK PEPPER (COARSE)1/4 tsp. 1/3 tsp. 1/2 tsp. DRY SAGE 2/3 tsp. 1 tsp. 1 1/3 tsp. CELERY SEEDS 2/3 tsp. 1 tsp. 1 1/3 tsp. POULTRY SEASONING 1/2 tsp. 3/4 tsp. 1 tsp. CORNMEAL 1/2 C. 2/3 C. 1 C. BREAD FLOUR 1 2/3 C. 2 1/2 C. 3 1/3 C. YEAST 1 tsp. 1 1/2 tsp. 2 tsp.
Use a light to medium crust setting on a white, sweet cycle; no timer.
"Joan does not dry the bread first but simply cubes it or crumbs it (by knife, food processor - steel blade, or blender). I find that I prefer drying it first. To dry it, slice the bread and lay on an ungreased baking sheet (I use a pizza pan with holes). Dry in a low temperature oven (140 degrees) for 4-6 hours. I find the bread crumbs easier, and leftovers may be stored in a plastic container and used in salads. The Garlic Herb Cheese Bread is also extremely tasty when used for the stuffing." - Donna German
For the stuffing itself, you will need:
1/2 cup chopped celery 1/4 cup chopped onion 3 Tbsp. butter or margarine 3 1/2 cups cubed or crumbed bread (Med. or Lg.) 3/4 cup chicken or turkey broth 1/4 cup walnuts (optional) Salt and pepper to taste
Saute' the celery and onion in the butter/margarine until soft; toss with bread in a bowl. Add warmed broth and season and mix until well blended. Stuff bird or bake in a covered casserole at 350 degrees for 20 minutes.
From: Donna German Newsletter Posted by: Debbie Carlson - Cooking Echo
Yield: 1 servings