Tuesday, November 16, 2010

Whole Wheat Thankgiving Stuffing Bread

Saving myself a few bucks, and some time on Thanksgiving with this one thing ready to go! A loaf of bread with all my seasonings right in it. Just need to freeze it until 2 days before, then take it out and leave it to thaw and the start to stale. Then Thankgiving, chop it into chunks, add my green apples, cranberries and chicken stock before being the dressing into the oven.

Whole Wheat Thanksgiving Stuffing/Dressing Bread:

Prep Yeast Base:

4 Tsp Dry active yeast
1 Tbsp Honey
2 Cups Warm Water
(Mix and let rise 30 minutes)

3 Cups Whole Wheat Flour
2 Cups All Purpose Flour
1/4 cup veggie oil
2 tsp salt
2 tsp poultry seasoning
1/8 tsp Mrs. Dash
1/2 tsp rosemary crushed
1/2 black or white pepper
1 chopped small onion

(Mix together in separate bowl, then add 1/2 cup at a time to yeast base until all is smooth)

Knead mixture about 10 minutes (or with dough attachment in mixer is quicker). It will be elastic and smooth.

Cover with a tea towel in a warm spot. Let rise in oiled bowl 20-25 minutes.

After it has doubles in size, punch it down and separate it into 2 loaves. You can manipulate into any shape you want, putting slits in the top, and brushing with egg white to brown. OR you can put them into loaf pans, still putting slits in the top and the egg wash. Your choice!

Let rise another 20-25 minutes and pop into a 375 oven for 20-25 minutes. Top should be a pretty brown.

(For a crustier bread put on a pizza stone in the oven when you free form it.)

Rising beautiful dough:


  1. This sounds really good. Great idea! I'm doing Thanksgiving at our house this year, think I'm gonna make this.

  2. Thanks Jennifer, photos now added of the bread when it was rising. I have baked it, but need to wait until I have good light again to take photos. My day is pretty much done around here.

  3. Could you post how you make your stuffing... I'm going to attempt to make hm stuffing. Guess I'd better bake the bread today!

  4. Well, After I bake the bread I let it sit out for awhile. At least over night (in this case after it thaws). I cube it up, toast it for 5-6 minutes in 325 oven. Then in a big boil mix the bread with any additional seasoning you may like. I like more sage myself. I then mix in chunks of skin on granny smith apples and dried sweet cranberries. (If my dad isn't going to be here I add some celery I heated in a pan with some olive oil on the stove top, you can add that part to the bread recipe above actually, but I don't have it up as my dad is going to be here this year, and he hates celery.)

    Now add chicken or veggie stock to your mix, 1/2 a cup at a time until you get a moist consistancy... a bowl of mush! :) Add to a casserole dish and bake 350 for 30-35 minutes.

    Please note I changed the bake time on the bread. 2 smaller loaves cook much quicker!

  5. I baked the bread and it smells soooo good, I wanna eat it now, lol. I was gonna do a blog about it one day this week, maybe tomorrow, so do you care if I link you in it?

  6. Hi Jennifer! Yes of curse you can! :)