FoodRetro

Scratch Food with a Side of Geek Mom and Pop Culture.

  • The Kitchen Chemistry
    • Homemade Pantry
      • Bread
      • Cereals & Granola
      • Pasta
      • Cheese
      • Preserves
      • Sauce & Condiments
    • Meals
    • Side Dishes
    • Desserts
    • Snacks and Appetizers
    • Drinks
    • Tips & Tricks
    • Julia Child + Mr Wizard
  • The Answer is 42
    • 1 + 1 = 3
    • Deep (Granola) Thoughts
    • I Can’t Make This Stuff Up
    • Life With Food Allergies
    • Science Gives Me A Hadron
    • Things I Read
    • The Places We’ll Go
    • Friendly People I Meet
  • The Urban Homestead
    • Greenish Thumb Things
    • Crafty Things
    • Frugal & Eco Things
    • Beauty(ful) Things
  • The Woman
    • Work With Me
    • Privacy & Policies

Stuffing Bread

October 3, 2014 By Food Retro

Stuffing breadWhat is the biggest problem with a holiday that turkey’s served? You have pounds of turkey leftover, and no stuffing. My friends, you can have your sandwich and eat it too: stuffing bread.

Stuffing. Bread.

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.

Stuffing Bread
2014-10-08 16:40:59
Yields 1
Write a review
Save Recipe
Print
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Ingredients
  1. 3 cups white bread (strong) flour
  2. 1 cup strong turkey or chicken stock, low or no added sodium (preferably home-made)
  3. 2 tablespoons extra virgin olive oil
  4. 1 tablespoon white sugar
  5. 3/4 teaspoons coarse salt
  6. 1 packet instant (quick rise) yeast (~2 1/4 tsp)
  7. 1 teaspoon poultry seasoning mix
  8. 1/4 teaspoon ground black pepper (if not included in poultry seasoning mix)
  9. 1 teaspoon powdered onion
  10. 1/2 teaspoon powdered garlic
Instructions
  1. 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.
  2. Add seasonings, salt, oil, and stir well.
  3. 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.
  4. 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."
  5. 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.
  6. 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.
  7. 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.
Notes
  1. The better the stock, the more your bread will taste just like turkey stuffing!
FoodRetro https://foodretro.com/

Filed Under: Bread, Homemade Pantry, Kitchen Chemistry, SLIDER Tagged With: bread, egg free, Kitchen Chemistry, main course, nut free, peanut free, soy free

About Food Retro

Baker of deliciousness. Suburban Gardener. Neophyte Urban Homesteader. Mom.

« Turkey Gravy That Will Make Your Mother-In-Law Gasp
Watershed chats at #ONGreenbelt – Wed October 8, 2014 8pm ET »

Comments

  1. Nancy says

    April 7, 2014 at 3:01 pm

    This is a genious idea!!!!!!!! Omg Anne.

  2. Terri Betz says

    April 8, 2014 at 9:31 am

    Yum! Great idea! Thanks! Trying this for sure!

  3. Tamara says

    April 16, 2014 at 5:38 pm

    This is an original idea. Awesome. I love turkey sandwiches after the holidays!
    Pinning. Thanks for linking up at the Bloggers Brags Weekly Pinterest Party

  4. Meg says

    October 8, 2014 at 3:14 pm

    Looks yummy! I will be trying this. Just wanted to let you know, when you click on the “print recipe” button, you get a blank page.

    • Food Retro says

      October 8, 2014 at 7:43 pm

      Hi Meg! Thanks for reading and letting me know! I’ve switched the recipe over to a new print card plugin. Hopefully that one prints out for you OK, and let me know how you enjoyed the bread!

Trackbacks

  1. Bread Around the World: Recipes and Traditions - Multicultural Kid BlogsMulticultural Kid Blogs says:
    November 18, 2014 at 6:01 am

    […] or other liquids instead of water (for example this recipe calls for pickle brine and this one for broth)- depending on the taste and texture you want to achieve. Besides, check out Food Retro for other […]

Copyright © 2023 · Genesis Framework by StudioPress · WordPress · Log in