Friday, November 19, 2010

Just in time for Thanksgiving

 Stuffing bread


3/12 to 4 cups all purpose flour

1 Tablespoon sugar

2 teaspoons active dried yeast

1 Tablespoon rubbed sage

2 Tablespoons poultry seasoning

1 teaspoon celery salt

1 teaspoon onion powder

2 teaspoons dried thyme

1 teaspoon black pepper

1 teaspoon paprika

1 1/2 cups warm water

2 Tablespoons vegetable oil

1 egg.


Using a stand mixer,combine 2 cups of flour, yeast,sugar and seasonings. Add the water and oil, egg and mix until smooth. Stir in the remaining flour a little at a time until a soft dough forms. Turn onto a floured surface and knead for 6 to 8 minutes until the dough is smooth and elastic. Place in an oiled bowl and cover with plastic wrap and place in a warm spot to rise for at least 1 hour or until doubled in size.
Punch down and shape into a large round loaf. Heat oven to 375 degrees. Place on greased baking sheet and bake for 25 to 35 minutes until golder brown. Cool on a wire rack then cut into cubes and bake in a low oven until the cubes are dry. These freeze well.

To make stuffing


3 eggs, lightly beaten

1/4 cup melted butter plus more to saute the onions and celery

1 large onion, diced

3 large celery stalks, sliced

4 cups chicken broth, turkey broth or water.


Saute the onions and celery in oil or butter until the onions are just translucent. In a large bowl, combine the bread cubes, onions, celery, butter, eggs and broth. Stir to moisten the cubes, adding more broth if the stuffing seems dry.  Pour into a greased baking dish and cover with aluminum foil. Bake at 350 for 1 hour. Remove the aluminum foil and bake for an additional 10 minutes.

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