Ingredients
-
-
10 - 12
-
1 1/2
-
2
-
2 1/2
-
1 1/2
-
1 1/2
-
2 1/4
-
1
-
1
-
1
-
1
-
1/2
-
1
-
1
Directions
Amazing Stuffing from Scratch (Breadmaker Recommended),This is the best stuffing ever. Even my picky inlaws LOVE it. This recipe takes some planning but all of the prep work can be done well ahead of time. I make the bread, then combine all the ingredients except broth, then freeze it in a foil baking dish. Next I freeze the broth in muffin tins and when it’s solid, I toss it on top of the frozen stuffing. Come the holidays, I pop the whole thing straight from the freezer into the oven. Prep time does not include baking the bread.,This stuffing is definitely AMAZING! I love how the seasonings are baked into the bread and the flavor is absolutely wonderful. I froze it ahead of time as you suggested and it worked out great!,This is the best stuffing ever. Even my picky inlaws LOVE it. This recipe takes some planning but all of the prep work can be done well ahead of time. I make the bread, then combine all the ingredients except broth, then freeze it in a foil baking dish. Next I freeze the broth in muffin tins and when it’s solid, I toss it on top of the frozen stuffing. Come the holidays, I pop the whole thing straight from the freezer into the oven. Prep time does not include baking the bread.
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Steps
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1
Done
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For the Bread- Set Up Your Breadmaker For a 2 Pound Loaf on the Wheat Setting and Follow Your Breadmaker's Instructions on What Order to Add Ingredients If It's Different from My Order. |
|
2
Done
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Combine Milk, 1.5 Tsp Salt, 2 Tbs Butter and Put in Breadmaker. |
|
3
Done
|
Combine Both Flours, Sugar, Pepper, Thyme, Rosemary, Sage, Savory, Parsley, and Poultry Seasoning. Mix Well. |
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4
Done
|
Add Dry Mixture to Breadmaker. |
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5
Done
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Add Yeast to Breadmaker. |
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6
Done
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Bake on the "whole Wheat" Setting For a 2 Pound Loaf. |
|
7
Done
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When Finished, Remove Bread Promptly and Let Cool. |
|
8
Done
|
Preheat Oven to 200f If You Have a Convection Setting (with the Fan) Use It. |
|
9
Done
|
Chop Up Bread Into 1" Chunks and Spread Them Out on a Baking Sheet. |
|
10
Done
|
Lightly Toast the Bread Chunks in the Oven Until Dry, Turning Them Several Times as Needed. You Want Them to Be Dry but not Crunchy. This Takes 20-30 Minutes. Alternatively, You Can Let Them Sit on the Counter Under a Towel For 24 Hours Until Stale Instead of Toasting. |
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11
Done
|
For the Stuffing Part: |
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12
Done
|
in a Large Skillet, Melt the 3/4 Cup of Butter. |
|
13
Done
|
Add Onions and Celery. |
|
14
Done
|
Saute For 3 to 5 Minutes Until They Start to Turn Translucent. |
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15
Done
|
Add Garlic, Saute For Another 2 to 3 Minutes. |
