Yes, I went there! it’s a slice-able loaf of bread that tastes just like it came out from inside of a turkey.
I’ve been perfecting this one since I came home with 20 leftover pounds of turkey after Christmas. It was all I could do to sit on the recipe for another four months.
The photos really don’t do it justice. It looks like a humble loaf of bread, but it’s anything but. This is a moist, flavourful sandwich bread made with turkey stock and seasoned with garlic, onion, and poultry seasoning.
It makes the most awesome sandwiches you can imagine. Cold or hot, turkey or chicken. Dress it up with hot shredded meat, gravy, and mashed potatoes for a mile-high leftover sandwich, or hit it with some lettuce, tomato, and cheese for a deli-meat sandwich that will make your coworkers green with envy.
You’ll never have a problem getting people to eat your leftover turkey again.
Unlike my Dill Pickle Bread, this recipe is not finicky in the slightest. You can make it with instant yeast or ADY (remember though, if you’re using active dry yeast it needs two risings). It’s a speedy-riser, even at cooler ambient temperatures, so make sure you keep an eyeball on it to make sure it doesn’t over-rise.
- 3 cups white bread (strong) flour
- 1 cup strong turkey or chicken stock, low or no added sodium (preferably home-made)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white sugar
- 3/4 teaspoons coarse salt
- 1 packet instant (quick rise) yeast (~2 1/4 tsp)
- 1 teaspoon poultry seasoning mix
- 1/4 teaspoon ground black pepper (if not included in poultry seasoning mix)
- 1 teaspoon powdered onion
- 1/2 teaspoon powdered garlic
- Heat the stock up to just about 120F. Pour into a bowl, and add the yeast and sugar. Stir and wait a moment for yeast to begin to foam up.
- Add seasonings, salt, oil, and stir well.
- Add about two and a half cups of the bread flour, stirring until the bread begins to form a ball and the flour is well incorporated.
- Turn out the dough and knead for about 6-8 minutes, adding the remaining half cup of flour as needed to keep the dough from sticking to surface and hands. Dough is done when velvety and slightly sticky, and a pinch of dough can be pulled into a transparent "pane."
- Shape loaf, place in 9x5 loaf pan, cover and allow to rise in a greased pan about 30 minutes, or until the loaf is about 1 inch above level of pan.
- Slash the dough lengthwise down the middle about 1/2" deep and pull lips of cut open slightly. Bake in preheated oven for 30 minutes at 350F.
- Remove loaf from pan and cool completely under a tea towel before storing. Loaf has a 2 day shelf-life at room temperature, so you may wish to refrigerate.
- The better the stock, the more your bread will taste just like turkey stuffing!