Best 3 Savory Stuffing Bread Recipes

**Savor the Goodness: A Culinary Journey into the World of Savory Stuffing Bread**

Embark on a tantalizing culinary expedition with our curated collection of savory stuffing bread recipes. These delectable delights combine the heartwarming comfort of stuffing with the irresistible charm of bread, offering a symphony of flavors and textures that will tantalize your taste buds. From classic herb-infused stuffing to innovative variations featuring unique ingredients and cooking techniques, this article promises an unforgettable gastronomic experience. Each recipe is carefully crafted to ensure success, guiding you through every step of the process with detailed instructions and helpful tips. So, gather your ingredients, preheat your oven, and prepare to indulge in the ultimate comfort food - savory stuffing bread.

**Recipes Included:**

1. **Classic Savory Stuffing Bread**: A timeless recipe that captures the essence of traditional stuffing, featuring a blend of aromatic herbs, savory vegetables, and tender bread cubes.

2. **Cheesy Sausage Stuffing Bread**: A hearty and flavorful twist on the classic, incorporating succulent sausage, gooey cheese, and a medley of herbs and spices.

3. **Roasted Butternut Squash Stuffing Bread**: A vegetarian delight that showcases the sweet and nutty flavors of roasted butternut squash, complemented by a medley of aromatic herbs and spices.

4. **Cranberry Pecan Stuffing Bread**: A festive twist on stuffing bread, featuring tart cranberries, crunchy pecans, and a hint of warm spices.

5. **Apple Bacon Stuffing Bread**: A unique and savory combination of sweet apples, smoky bacon, and a blend of herbs and spices, baked to perfection.

Here are our top 3 tried and tested recipes!

SAVORY STUFFING BREAD

Savory Stuffing Bread image

This bread is used to make dressing/stuffing for turkey or other fowl.

Provided by Rarik

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 2h40m

Yield 16

Number Of Ingredients 13

Ingredients

1 tablespoon active dry yeast
2 cups warm water (100 to 110 degrees F/40 to 45 degrees C)
¼ cup white sugar
1 tablespoon salt
2 eggs, beaten
¼ cup vegetable oil
5 ½ cups all-purpose flour, or more if needed
2 tablespoons poultry seasoning
2 tablespoons dried savory
1 ½ tablespoons ground dried sage
1 tablespoon dried dill weed
1 teaspoon ground black pepper
1 teaspoon ground nutmeg

Steps:

Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
Preheat oven to 375 degrees F (190 degrees C).
Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 37.3 g, Cholesterol 23.3 mg, Fat 4.7 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 447.7 mg, Sugar 3.4 g

SAVORY STUFFING BREAD

Savory Stuffing Bread image

Poultry seasoning and celery salt make this hearty loaf taste like just like stuffing. It's the perfect bread to serve with turkey during the holidays, and it's nice for making sandwiches with the leftovers. -Betsy King, Duluth, Minnesota

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 11

Ingredients

2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
5-1/2 to 6 cups all-purpose flour
1/4 cup butter, cubed
1 small onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2 large eggs, room temperature

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.

Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SAVORY STUFFING SOURDOUGH BREAD

Savory Stuffing Sourdough Bread image

A sourdough bread to remind you of Thanksgiving stuffing. Perfect for sandwiches, toasted and buttered as a side dish, or all on its own.

Provided by Melissa Johnson

Categories Recipes

Time 1h30m

Number Of Ingredients 15

Ingredients

Sofrito Ingredients
2-3 Tbsp olive oil (light or regular, not extra virgin)
1 medium onion (140g)
3 cloves of garlic (12g)
1 stalk celery (50g)
1 Tbsp dry sage
1 Tbsp dry thyme
1/2 tsp ground black pepper
Dough Ingredients
275g bread flour (2 1/4 cups)
175g whole wheat flour (1 1/2 cups)
360g water (1 1/2 cups)
80g active and fed starter (1/3 cup)
75g dried cranberries (2/3 cup) *I like cranberry in each bite. Some people prefer less and some none. This ingredient is optional. Roasted chestnuts or cooked and crumbled sausage are options too.
2 tsp salt

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

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and prevent any scrambling later on.
Use high-quality ingredients: The better the quality of your ingredients, the better your stuffing will taste. Look for fresh, flavorful vegetables, herbs, and spices.
Don't overstuff the bread: You want the stuffing to be light and fluffy, so don't pack it too tightly into the bread. Leave some space for the stuffing to expand as it cooks.
Bake the stuffing until it is golden brown: This will ensure that the stuffing is cooked through and has a nice crispy crust.
Let the stuffing rest before serving: This will allow the flavors to meld together and the stuffing to set. Serve the stuffing warm, with additional gravy if desired.

Conclusion:

Savory stuffing bread is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is perfect for special occasions, such as Thanksgiving and Christmas, but it can also be enjoyed as a simple weeknight meal. With so many different variations to choose from, there is sure to be a savory stuffing bread recipe that everyone will love. So next time you are looking for a hearty and flavorful dish to serve, give savory stuffing bread a try!