Savory Herb Stuffing Bread
Savory Herb Stuffing Bread has all the flavors you love in a loaf of bread that is perfect for turkey stuffing! Use it to make Thanksgiving stuffing (or dressing), for the perfect sandwich with leftover roast turkey, or even as croutons on an autumn salad. This stuffing bread recipe is easy to make, whether in the oven or even in a bread machine!
Savory Herb Stuffing Bread has all the flavors you love in a loaf of bread that is perfect for turkey stuffing! Use it to make Thanksgiving stuffing (or dressing), for the perfect sandwich with leftover roast turkey, or even as croutons on an autumn salad. This stuffing bread recipe is easy to make, whether in the oven or even in a bread machine!
A couple of years ago, when we had family in town for the Thanksgiving holidays, I found myself making my own bread for stuffing. Until then, we would buy bags of pre-seasoned herb stuffing and transform it into the traditional Baker oyster stuffing. We must have tried so many kinds over the years, and after living in the Bay Area for quite some time, eventually, we gave it a San Francisco spin by using a local sourdough. While the general recipe remained consistent, I wasn’t 100% content with the actual bread we used to make the stuffing, especially since the preseasoned variety didn’t allow me the control I wanted when it came to flavor.
Around the same time, I had received a bread maker from Breville, and I was starting to experiment with making bread in the machine. I was torn. Part of me loved having the machine and the ease of churning out loaves of bread, the other part of me missed the tactile pleasures of kneading and the feel of the dough’s suppleness in my hands. There is something especially therapeutic about baking bread by hand, but I will say that since I only have one oven, during the holidays, having the bread machine can be a life saver…and time saver.
So, for the last couple of years, I’ve been baking my own savory herb stuffing bread using the machine from a recipe that came in its accompanying booklet, and now I can’t even think of Thanksgiving stuffing made with anything else. But there was still something lacking in those loaves — not that you would know since aesthetically speaking, it would be hidden in the chopped up jumble of stuffing, but I knew I could do better, and find joy and satisfaction making it by hand.
I’ve been spending my time tweaking this stuffing bread recipe and aside from the sheer fun of kneading the dough and the aroma that fills my kitchen as it bakes, this savory herb bread, I realize, is so much more than just bread for stuffing. This stuffing bread reminds me of a delicious garlic and herb focaccia in flavor, in a tender loaf. It’s light and fluffy, like a sandwich bread, and not only will it be perfect for all those leftover turkey sandwiches, but my son has been loving it as lunch bread on a regular school day. It adds seasoning without overpowering each bite. My daughter loves to dunk it in her soup. And once you toast them into croutons for stuffing, you could set some aside and top a salad or tomato soup.
And if you’re worried about having yet another thing to cross off your Thanksgiving list, let me assure you, it is so worth it. It’s the kind of thing that needs to be done days in advance to give it time to dry out, anyway, so by the time you’re busy cooking on the big day, it will already be done. And your stuffing will taste even more special.
Love Baking Bread? More Homemade Bread Recipes to Try
Irish Soda Bread
No-Knead Bread
No Knead Buttermilk Bread
Seed Bread
Triple Cheese Bread
Savory Herb Stuffing Bread
Ingredients
- 1/2 cup skim milk
- 1/2 cup hot water (plus more depending on the humidity of your kitchen)
- 1/4 cup melted unsalted butter
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 1/2 teaspoons kosher salt
- 2 1/2 tablespoons granulated sugar
- 3 cups bread flour (plus more depending on your dough, and for kneading)
- 1/3 cup fresh sage chopped
- 1/4 cup fresh thyme chopped
- 3/4 teaspoon black pepper
- 2 1/4 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 tablespoon melted butter
- 1/2 teaspoon fleur de sel
Instructions
- In a bowl (or bowl of an electric mixer), combine the milk and hot water so that the milk is lukewarm in temperature. Add the melted butter, yeast, salt, and sugar and stir.
- Add the bread flour and mix until just incorporated about 30 seconds. Add the herbs and seasonings and mix until the dough begins to come away from the sides of the bowl and starts to form a ball.
- Knead the dough for about 6 minutes with oiled hands or by using the dough hook of an electric mixer until the dough is smooth.
- Lightly drizzle the ball with olive oil, place in a clean bowl, cover with plastic wrap and for about 1-2 hours in a warm spot in your kitchen.
- When the dough has doubled in size, preheat the oven to 350°F. Lightly brush an 8 1/2" x 4 1/2" loaf pan with oil.
- Punch down the dough, transfer to a floured working surface, lightly knead and form the dough into a log. Place it seam side down on the prepared loaf pan. Brush the loaf with melted butter and sprinkle top with fleur de sel. Let it rise a second time for 30 minutes.
- Place the loaf in the oven and bake for about 30-40 minutes. If using a thermometer, the internal temperature of the loaf should be about 190°F. Remove from the oven, and let it rest in the pan for 5 minutes before transferring to a wire rack to cool completely, about 2 hours, before slicing.
Notes
Nutrition
Comments
COOKBOOK
How can I use this bread as a ‘stove top’ substitute? Thank you!
I made this in the bread maker last night and OMG, is it ever fantastic!! I substituted 3 cloves minced garlic because I didn’t have any powder and used minced dried onion instead of powdered. Will definitely be making this again!
I’m thrilled you loved the bread, Di! I bet the fresh garlic was amazing in it!
Can I use non dairy milk? Looks yummy but I’m dairy intolerant!
Yes, you can! I’ve used almond milk and it works just fine. :)
This stuffing bread is incredible. I made it for Thanksgiving and it was a huge hit. I substituted herbs to use what I had and didn’t use the amounts you posted but the outcome was wonderful. The aroma of the bread as it baked was awesome. After it cooled, I cubed it and dried it in the oven then proceeded to make my sausage dressing. Thank you for this incredible recipe. Will use this instead of prepared croutons from the store.
I subbed 2 teaspoons of Bell’s poultry seasoning for the fresh herbs. It came out great. Will use this recipe again.
Thank you, Kathryn! I’m glad you liked it with the Bell’s poultry seasoning! :)
You’re so very welcome, Judi! I’m so pleased to hear it was a hit at your Thanksgiving table!
Wonderful blend of seasonings.
Thank you!
What settings would you use for a bread machine for this?
Hi Timothy! On my bread machine, I use the Basic setting. Hope that helps!
How do you double the recipe?
Hi Betty, If you look at the recipe card, there is slider that can adjust the number of servings; double the servings, and it will double the recipe for you! Hope that helps!
This homemade bread looks perfect! I love the herbs you used!
I’ve never made stuffing bread but I am in love with the concept and the fresh herb flavoring that you have incorporated. Great job!
For me, it was life-changing, Dan! Thank you so much!
I love that you used fresh herbs in your bread. I have not made my own stuffing bread before but you have inspired me to do so! It is on my list for this holiday season! Thank you!
The fresh herbs and seasonings give it that extra fall flavor that is SO good in stuffing – I hope you get to try it, Shelby!