10 Stuffing Recipes that Amp Up Flavor and Cut Back Calories

15 Recipes Made with Stovetop Stuffing

28 Best Thanksgiving Stuffing Recipes

10 Leftover Stuffing Recipes for the Holidays

How to Make Santa Bread

9 Things to Add to Stuffing Mix to Make It Taste Homemade

How to Make a Vegan Stuffing Recipe the Whole Family Can Enjoy

I Made Ina Garten's Stuffing Recipe and It's Exactly as Delicious as You Think It Will Be

How to Make a Turkey-Shaped Sourdough Bread Loaf for Thanksgiving

Our Most Gorgeous Bread Recipes

21 Thanksgiving Bread Recipes to Round Out Your Table

Stuffing vs. Dressing: What's the Difference?

Our Absolute Best Homemade Bread Recipes

How to Make Whole Wheat Bread

How to Make Yeast Bread from Scratch

Here's the Best Bread for Your Favorite Spreads

How to Make Twisted Star Bread

25 Savory Quick Breads for When You're Not Feelin' Sweet

10 Stuffed Meat Loaf Ideas

TEST KITCHEN APPROVED

Savory Stuffing Bread

Name: Savory Stuffing Bread
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 loaves (16 pieces each)
Ingredients: 2 tablespoons sugar; 2 packages (1/4 ounce each) active dry yeast; 1-1/2 teaspoons poultry seasoning; 1/2 teaspoon salt; 1/2 teaspoon celery salt; 1/2 teaspoon pepper; 5-1/2 to 6 cups all-purpose flour; 1/4 cup butter, cubed; 1 small onion, finely chopped; 1 can (14-1/2 ounces) chicken broth; 2 large eggs, room temperature

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 30 min. + rising Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Elizabeth King, Duluth, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 09, 2023

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

TEST KITCHEN APPROVED

Savory Stuffing Bread

1 Reviews Add your review

Yield:2 loaves (16 pieces each)

Prep:30 min

Cook:20 min

Save Saved Saving email print

Ingredients

2 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons poultry seasoning
1/2 teaspoon salt
1/2 teaspoon celery salt
1/2 teaspoon pepper
5-1/2 to 6 cups all-purpose flour
1/4 cup butter, cubed
1 small onion, finely chopped
1 can (14-1/2 ounces) chicken broth
2 large eggs, room temperature

Text Ingredients

Shop Recipe

Directions

1
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 for 2 minutes. Add eggs; beat on high for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2
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.
3
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.
4
Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
5
Preheat oven to 375°. Bake for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool completely.