Best 7 Turkey Stuffing Bread Bread Machine Recipes

SAVORY HERB STUFFING BREAD

Steps:

• In a bowl (or bowl of an electric mixer), combine the milk and hot water so that the milk is lukewarm in temperature. Add the melted butter, yeast, salt, and sugar and stir.
• Add the bread flour and mix until just incorporated about 30 seconds. Add the herbs and seasonings and mix until the dough begins to come away from the sides of the bowl and starts to form a ball.
• Knead the dough for about 6 minutes with oiled hands or by using the dough hook of an electric mixer until the dough is smooth.
• Lightly drizzle the ball with olive oil, place in a clean bowl, cover with plastic wrap and for about 1-2 hours in a warm spot in your kitchen.
• When the dough has doubled in size, preheat the oven to 350°F. Lightly brush an 8 1/2" x 4 1/2" loaf pan with oil.
• Punch down the dough, transfer to a floured working surface, lightly knead and form the dough into a log. Place it seam side down on the prepared loaf pan. Brush the loaf with melted butter and sprinkle top with fleur de sel. Let it rise a second time for 30 minutes.
• Place the loaf in the oven and bake for about 30-40 minutes. If using a thermometer, the internal temperature of the loaf should be about 190°F. Remove from the oven, and let it rest in the pan for 5 minutes before transferring to a wire rack to cool completely, about 2 hours, before slicing.

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

STUFFING BREAD (BREAD MACHINE)

Steps:

• In bread machine pan, place all ingredients in order given.
• Select the BASIC BREAD setting, and the crust colour setting.
• Bake according to bread machine directions.
• Check dough after 5 minutes of mixing; add 1-2 Tbsp water or flour if needed.

TURKEY STUFFING BREAD

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. , Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

TURKEY STUFFING BREAD (BREAD MACHINE)

Steps:

• Place all ingredients in the order given into your bread machine, use your basic setting on the machine.

STUFFING BREAD

Steps:

• In a bowl, combine 2 cups flour, yeast, sugar and seasonings. Add water and oil; beat just until moistened. Add egg and beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a large round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 25-35 minutes or until golden brown. Remove to a wire rack to cool. , To make stuffing, cut cooled bread into 1-in. slices and then into cubes. Let stand for 24 hours to dry. In a large bowl, combine the bread cubes, eggs, butter and enough broth to achieve desired moistness. Stir to blend. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 60 minutes. Uncover; bake 10 minutes longer or until lightly browned.

BREAD STUFFING WITH SAGE

Steps:

• Preheat oven to 350 degrees. On two rimmed baking sheets, arrange bread in a single layer. Bake until dry but not browned, about 14 minutes, tossing bread and rotating sheets halfway through. Transfer to a large bowl. (To store, let cool completely and keep in a resealable plastic bag at room temperature, up to 1 week.)
• In a large skillet, melt butter over medium. Add celery and onion; season with salt and pepper. Cook, stirring occasionally, until vegetables soften, about 8 minutes. Add sage and celery seed and cook 3 minutes more. Transfer to bowl with bread. In a separate bowl, whisk together eggs and broth. Add to bread mixture and toss to combine.
• Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a buttered 9-by-13-inch baking dish. Cover with buttered foil; refrigerate until ready to bake. Bake at 350 degrees until warmed through, about 25 minutes.