Stuffing Bread

We make a loaf of bread with all the spices and stuff we put into the stuffing. After the Thanksgiving dinner we use the bread for turkey sandwiches.


Note: I relocated this from last year to give people ideas about Thanksgiving dinner tomorrow. (Actually after dinner tomorrow). It's time to make the bread now, before the oven is taken up with essential tasks. I should have mentioned that it takes a lot of spices. I use sage and thyme, and I put 1 Tablespoon (not teaspoon) of each into a 1.5 lb loaf. It's not too much, in fact I could put more in, but I didn't have that much on hand.


Next Note I relocated this again to bring it up for a timely reminder.

And Again in 2011 (note that you could also add stuff like chopped celery and sausage, if that's what you put into your stuffing. If you do this in a bread machine, put the large chunks in about 3-5 minutes before the mixing cycle is done. If they go through the whole mixing cycle, typically about 20 minutes, the stuff gets chopped up into tiny chunks and is therefore different from your stuffing. I usually let the machine do the kneading and the first rise, and then it gets punched down and put into a regular bread pan to give it a traditional bread shape).


Pushed forward again in 2012, 2013 and 2014. Nothing new yet, just a reminder for the Thanksgiving season.

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Taken on November 27, 2008