Turkey stuffing bread

Yield: 1 loaf

Measure Ingredient
⅔ cup Water
1 Egg
2 tablespoons Butter or margerine
¼ cup Onion diced
1½ teaspoon Brown sugar OR
1½ teaspoon White sugar
⅓ teaspoon Salt
1 cup Water
1 Egg
3 tablespoons Butter or margerine
⅓ cup Diced onion
2¼ teaspoon Brown or white sugar
½ teaspoon Salt
⅓ teaspoon Black pepper
1⅓ cup Water
2 Egg
4 tablespoons Butter
½ cup Diced onion
1 tablespoon Brown or white sugar
⅔ teaspoon Salt
½ teaspoon Black pepper
½ cup Chopped celery
¼ cup Chopped onion
3 tablespoons Butter or margerine
3½ cup Cubed or crumbed bread
¼ teaspoon Black pepper
⅔ teaspoon Dry sage
⅔ teaspoon Celery seeds
½ teaspoon Poultry seasoning
½ cup Cornmeal
1⅔ cup Bread flour
1 teaspoon Yeast
1 teaspoon Dry sage
1 teaspoon Celery seeds
¾ teaspoon Poultry seasoning
⅔ cup Cornmeal
2½ cup Bread flour
1½ teaspoon Yeast
1⅓ teaspoon Dry sage
1⅓ teaspoon Celery seeds
1 teaspoon Poultry seasoning
1 cup Cornmeal
3⅓ cup Bread flour
2 teaspoons Yeast
Medium or large loaf
¾ cup Chicken or turkey broth
¼ cup Walnuts
Salt and pepper to taste

SMALL

MED

LARGE

STUFFING

Bread: Use light to medium crust setting on a white, sweet cycle. No timer.

Stuffing: Saute the celery and onion in the butter 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 for 20 minutes

* CROSSPOSTED Submitted By HOME_COOKI On 12-10-95

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