SAVORY STUFFING BREAD
Poultry seasoning and celery salt make this hearty loaf taste like just like stuffing. It's the perfect bread to serve with turkey during the holidays, and it's nice for making sandwiches with the leftovers. -Betsy King, Duluth, Minnesota
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, mix sugar, yeast, seasonings and 2 cups flour. In a small saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-3 minutes or until tender. Stir in broth; heat to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into 2 loaves. Place in 2 greased 9x5-in. loaf pans, seam side down., Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes., Preheat oven to 375°. Bake 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 102 calories, Fat 2g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 127mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
STUFFED SOURDOUGH LOAF
This loaf stuffed with four cheeses and artichoke hearts will be popular at any party!
Provided by Rebecca Swift
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 30m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- Cut the sourdough loaf in half and scoop out the bread.
- In a medium saucepan over medium heat, melt the butter and mix together the scooped out bread pieces and garlic. Slowly cook and stir 10 minutes, or until the bread is browned. Transfer to a large bowl.
- In the bowl with the bread mixture, mix the Monterey Jack cheese, cream cheese, Parmesan cheese and artichoke hearts. Spoon the mixture into the hollowed bread shell. Top with Cheddar cheese.
- Broil 5 minutes, or until the bread is lightly brown and the cheeses are melted. Remove from oven and sprinkle with green onions. Slice and serve.
Nutrition Facts : Calories 238.9 calories, Carbohydrate 14.1 g, Cholesterol 45.1 mg, Fat 15.7 g, Fiber 1.4 g, Protein 11 g, SaturatedFat 9.8 g, Sodium 502 mg, Sugar 0.7 g
SOURDOUGH BREAD STUFFING
Try the recipe for Sourdough Bread Stuffing, from Food Network's Good Deal with Dave Lieberman.
Provided by Dave Lieberman
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish and set aside.
- Cut or tear the bread into 1-inch cubes and spread it evenly on 2 baking sheets. Toast the bread in the oven until completely dry and beginning to crisp and brown, about 20 minutes. Transfer to a large mixing bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the mushrooms and a few pinches of salt and saute, stirring occasionally, until golden brown, about 6 to 8 minutes. Add celery, onion, 2 tablespoons butter, and thyme. Once the butter has melted, cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add sage and remaining 4 tablespoons butter. Add chicken broth to skillet and stir to combine. Season with salt and pepper, to taste.
- Transfer toasted bread cubes to a large bowl. Pour the chicken broth mixture over the bread cubes and toss to combine until the bread cubes absorb the liquid. Pour the mixture into the greased baking dish, and sprinkle with parsley. Bake in the center of the oven until heated through and the top is golden brown, about 40 minutes. Remove the stuffing from the oven and allow to cool about 15 minutes before serving.
SAVORY STUFFING SOURDOUGH BREAD
A sourdough bread to remind you of Thanksgiving stuffing. Perfect for sandwiches, toasted and buttered as a side dish, or all on its own.
Provided by Melissa Johnson
Categories Recipes
Time 1h30m
Number Of Ingredients 15
Steps:
- Sofrito
- Dice the onion, garlic and celery, and sauté with the sage, thyme and pepper in the olive oil until tender but not browned.
- Put HALF of the sofrito in the dough bowl. Reserve the other half in the refrigerator for after the bulk fermentation.
- Dough
- Mix together the flours, salt, cranberries and half the sofrito.
- Dissolve the starter in the water, and add the water/starter to the flour mix and stir until incorporated.
- Cover with plastic and let sit for 8-14 hours at room temperature. If you put the dough in the oven with the light on, 8 hours is probably sufficient. At a house temps below 67 F / 19 C, expect to wait closer to 14 hours. The dough is ready when it looks fluffy or bubbly and has doubled in size.
- Scrape the dough out of its bowl onto a well-floured countertop. Gently spread the dough into a rectangle. Fold one third of the dough inward, and lay the reserved sofrito onto the double-layer of dough. Fold in the other third and then fold in half. See the Breadtopia video for more details on folding and shaping.
- Let rest for 15 minutes. This is your chance to wash the dough bowl before any remnants dry into cement. Also, prep your proofing basket by dusting it with flour, or by flouring a tea towel to line your basket.
- Flour your hands and the dough, flip it and tuck the edges under while rotating it to create a boule or batard shape.
- Lay your dough in the basket, seam side down and cover the basket with plastic.
- Put the basket in the refrigerator for about 10 hours (up to 20) OR leave the basket at room temperature for about 1 hour.
- Preheat the oven and baking vessel thirty minutes before the proofing time is up. I use the Breadtopia Clay Baker and a Lodge Cast Iron Dutch Oven, both of which can heat to 500 degrees and can take a cold dough. Please follow the temperature limits of your vessel.
- Flour your hand and flip the dough out of the basket and place it into the hot baking vessel. The seams will open up, but you can also score it with a razor.
- Bake until the internal temp is around 205 F / 96 C
- 20 minutes at 500 degrees, lid on
- 10 minutes at 450 degrees, lid on
- 10 minutes at 450 degrees, lid off
SAVORY STUFFING BREAD
This bread is used to make dressing/stuffing for turkey or other fowl.
Provided by Rarik
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h40m
Yield 16
Number Of Ingredients 13
Steps:
- Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
- Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
- Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 37.3 g, Cholesterol 23.3 mg, Fat 4.7 g, Fiber 1.8 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 447.7 mg, Sugar 3.4 g
SAVORY SAUSAGE STUFFING
I used to make the same old dressing every year for Thanksgiving. About 10 years ago, I decided to jazz up my recipe by adding pork sausage. Now everyone requests it for all our holiday meals. -Ursula Hernandez, Waltham, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 16 servings (3/4 cup each).
Number Of Ingredients 13
Steps:
- In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain. In a stockpot, melt butter over medium heat. Add mushrooms, celery and onions; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. , Stir in sausage. Add bread cubes and sage; toss to combine. Add chicken stock and wine. Stir in cranberries and, if desired, sunflower kernels. Transfer to a greased 6-qt. slow cooker. Cook, covered, on low 2-3 hours or until heated through, stirring once.
Nutrition Facts : Calories 261 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 446mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 2g fiber), Protein 8g protein.
SAVORY SOURDOUGH-CRANBERRY STUFFING
Perfect for the Holidays! Be creative with your stuffing, prepare as directed for an updated classic, or try the suggested add-in ingredients to suit your taste.
Provided by kdobson7
Categories Christmas
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat a medium skillet over medium heat.
- Add olive oil, red onion, celery, and bell peppers and sauté for 4 to 5 minutes, or until vegetables are tender.
- Add chicken broth, sage and salt and pepper to taste.
- Use a serrated knife to cut FRANCISCO Sourdough Bread into cubes. Place cubes of FRANCISCO Sourdough Bread in a large bowl and pour vegetable/broth mixture over the bread.
- Add eggs and stir to combine.
- Spoon mixture into a 1 ½ quart shallow baking dish.
- Bake in a preheated 350°F oven for 30 minutes, or until mixture is warmed through and top is toasted.
- Toasting Tip: Make your favorite stuffing recipe better, with fresh toasted cubes. Buy loaf of FRANCISCO Sourdough, French or Sheepherders, trim crusts, cut into ½ inch cubes, spread on baking sheet. Toast at 400° until they just begin to brown, about 10 minutes. Cool completely and store in covered container until ready to use. You can prepare a day or 2 before Thanksgiving.
IRISH BREAD PUDDING - SAVOURY BREAD PUDDING
This delicious savory bread pudding is made with sourdough, beer and lots of cheese, and baked.
Provided by Colleen Milne
Categories Main Course
Time 1h
Number Of Ingredients 11
Steps:
- In a skillet, heat oil over medium-high.
- Add butter, heating until butter is slightly foaming
- Add onion slices, stirring to coat with oil, then spread in an even layer.
- Reduce heat to medium, and cook onions for 10 minutes, stirring occasionally, until brown and caramelized.
- Reduce heat to low and allow to sit while you assemble the pudding
- Preheat oven to 350° Butter an 8" casserole dish
- Put bread cubes in an even layer on a baking sheet and put into the oven for 15 minutes to toast, while you continue with the recipe.
- In a medium bowl, combine eggs, beer, cream, cayenne and mustard
- Remove onions from heat. In the casserole dish, toss together the toasted bread cubes, 3 cups of the cheese, and onions, spreading evenly.
- Pour beer mixture over the bread mixture. With a spoon, make sure all the bread is combined with the liquid
- Bake 45 minutes, or until a knife inserted into the center comes out clean, and the top is golden and crisp
- Spread remaining 1 cup cheese over the top. Bake 5 minutes more, until cheese is just melted.
- Remove from oven and allow to cool 10 minutes before serving. Garnish with parsley.
Nutrition Facts : ServingSize 1 serving, Calories 516 kcal, Carbohydrate 37 g, Protein 24 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 183 mg, Sodium 734 mg, Fiber 1 g, Sugar 2 g
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