Stuffing Starter

A couple of years ago, I began to make most of our bread. In one of my cookbooks I found a recipe for Turkey Stuffing Bread, and I decided to make my own stuffing mix. My family quickly declared that I was never to make the stuffing with any other bread.
 
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It’s not a pretty loaf but it tastes amazing! Despite fiddling with the recipe, I haven’t yet been able to produce the perfect loaf but since it gets cubed and toasted it doesn’t matter much.
I’m not a big fan of cornbread stuffing but I humor my husband and compromise by using ground cornmeal in place of some of the flour to give a little bit of that grainy cornbread texture.
 
Here’s the recipe to make a 2-pound loaf in the bread machine
(follow the order of ingredients for your particular machine):
 
1 1/3 cups water
1 large egg ( 1/4 cup of Eggbeaters)
4 tablespoons butter (cut into small chunks)
1/2 diced onion (I use all of a small onion, more like 3/4 cup)
1 tablespoon brown sugar
2/3 teaspoon salt
1/2 teaspoon coarse ground black pepper
1 1/3 teaspoons dry sage
1 1/3 teaspoons celery seeds
1 teaspoon poultry seasoning
1 cup cornmeal
3 1/2 cups bread flour
2 teaspoons yeast
Bake on the white or sweet bread cycle, on the medium brown setting.
 
On Wednesday evening, I’ll cube the bread, spread the cubes on a cookie sheet and bake them at 300 degrees until they are dry and crunchy.
While the bread is toasting, I’ll share my recipe for Apple & Sausage Stuffing.
 
Until then…I’m counting my blessings and loving that God gifted me with a Heart 4 Home!
 
Pam