Harvest Stuffing Bread

October 31, 2016
15 Ratings
Photo by Posie Harwood
  • Prep time 1 hour
  • Cook time 30 minutes
  • Makes one loaf or 12 rolls
Author Notes

The best flavors of Thanksgiving stuffing in a soft, tender white bread. This recipe comes from Fleischmann's Yeast, which has an archive packed with interesting bread ideas. —Posie (Harwood) Brien

Test Kitchen Notes

Featured in: Our Best Thanksgiving Side Dishes. —The Editors

What You'll Need
  • 3 cups (12 3/4 ounces) all-purpose flour
  • 1 tablespoon sugar
  • 2 1/4 teaspoons instant or active dry yeast
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/2 cup whole milk
  • 1 tablespoon butter
  • 1 egg, beaten
  • 1/2 teaspoon celery seed
  1. In large bowl, combine 2 cups flour, sugar, yeast, onion powder, parsley, sage, thyme, marjoram, rosemary, pepper, and salt.
  2. In a small saucepan (or in the microwave), heat the milk, water, and butter until very warm but not hot. Stir the wet ingredients into the dry ingredients.
  3. Mix by hand, or on medium speed with a stand mixer, for about 2 minutes. Stir in the remaining cup of flour, and mix well.
  4. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size (about 30 minutes to an hour, depending on the temperature of your kitchen).
  5. If you want to bake a round boule-shaped loaf, place the dough in a greased 1 1/2-quart Dutch oven, and bake immediately. If you want to bake them as rolls, divide the dough into 12 equal pieces. Roll each piece into a ball and place in a lightly greased 9 inch round pan; let the rolls rise until puffy, about 30 minutes.
  6. When ready to bake, preheat the oven to 375°F.
  7. Brush the loaf or rolls with the beaten egg. Sprinkle with celery seed and flaky sea salt (optional). Bake for 35 minutes for the loaf, or about 25-30 minutes for the rolls. Remove from the oven and let cool slightly.

See what other Food52ers are saying.

  • Nicole R.
    Nicole R.
  • Franca
  • Dan
  • Laura Cordone
    Laura Cordone
  • Miss_Karen

40 Reviews

LDF January 2, 2021
This bread is amazing! Try it toasted to make your turkey sandwiches, or toasted for an open face hot turkey sandwich. Absolutely delicious!
Nicole R. November 26, 2020
I’m hoping the community may be able to answer why these rolls didn’t rise more. I made the dough yesterday and let it do it’s first rise. I then cut it into rolls and let them rise a bit more. I had to refrigerate overnight and I’m thinking this dough can’t be refrigerated? I cooked them today and while they tasted very good, they were much more dense, not light and fluffy like dinner rolls. I’d welcome any input! Thanks from a bread novice.
Jacob K. November 27, 2020
I would probably say that you might not have let them come back up to room temperature. At times I've done exactly what you did, but let the dough sit out at room temperature for hours, so that way the dough will be nice and light. If you did all of this, then there is a chance that when you made the dough initially, it could've been overworked, hence make it a denser, not as light dough.
Nicole R. November 29, 2020
I think I didn’t let them come to room temperature so I’m going to try again. Thank you for the input.
Franca April 22, 2020
I subbed more than half with whole wheat bread flour, used no salt veggie seasoning in place or dried parsley as that is what I had on hand, added herb de provence, garlic powder and some summer savoury in conjunction to the other spices. The house smells like Thanksgiving and the bread is absolutely delicious!! YUM!!!
SK December 30, 2018
Didn't know that I would like this as bread, but out of the oven with butter - it was so good! We did also use it to make stuffing, which was my first thought when seeing this recipe. Not only was Thanksgiving not ruined, but I don't know if I can ever go back! I have some in the oven now for more stuffing. It is so quick and easy, too. Thanks for a great recipe.
BakerMary November 19, 2018
Just two words: TURKEY SANDWICH. Toasted the bread first, so very very good.
SS November 4, 2018
Am I understanding this correctly that this is a no knead single rise bread (loaf instructions, I see the second rise in the instructions for rolls)?
Saffron3 November 4, 2018
Yes, no knead, second rise for rolls, I mix by hand with wooden spoon in bowl. Summer I like more dill and chive. Great bread, great toast!
Dan November 2, 2018
With the stand mixer are you using the dough hook or the paddle attachment?
Posie (. November 2, 2018
Dough hook
Laura C. December 20, 2017
Anybody know if this could be adapted to a bread machine?
Miss_Karen November 28, 2017
Holy cow! I found a similar recipe that called for corn meal in it, but THIS...
It sounds SOOOOO much better!!!!! I cannot wait to make it. I might grill the onions first. Any tips for elevation adjustments? (6035ft)
Jacob K. November 24, 2017
This was a great recipe, I made rolls out of these, used bread flour, and a 1/2 cup of whole wheat flour. The rolls turned out great, soft, light, and tasty. Everyone enjoyed them. Will have to try and make a loaf next time.
gale November 21, 2017
can I make this a day ahead of serving? how should I store it? I was thinking of making rolls - should they be stored in the fridge and then re-heated right before serving?
Posie (. November 21, 2017
Rolls are a great idea! I'd store them in a bag out on the counter, and then reheat them briefly in the oven before serving.
Joycelyn November 10, 2017
Did you preheat your dutch oven ( as one would for no knead bread ) before putting the raised loaf in and covering with lid?
Thank you
Posie (. November 10, 2017
Nope I don't for this!
Joycelyn November 10, 2017
Thanks for being so quick in responding.

OhMisha November 10, 2017
I have a sourdough starter that I'm pretty proud of and wonder if I used it instead of yeast, how much should I use?
Posie (. November 10, 2017
Nice! So one packet of yeast (which is what this recipe calls for) is equivalent to about 1 cup of sourdough starter but then you need to decrease the amount of liquid and flour you use and this depends on the hydration level of your starter. In this case, I'd skip the yeast, use 8 ounces of your starter, and then decrease the flour by 4 ounces and the milk by 4 ounces. Good luck!
OhMisha November 10, 2017
Thanks so much for responding so quickly, Posie, that was sweet of you and thanks for your guidance!
Vanessa G. November 10, 2017
Can you use fresh herbs for this bread? So excited to try this!
Barb November 10, 2017
I don't keep dried parsley, thyme, rosemary or sage since I can grow them outdoors all year. I subbed the fresh types for those and it worked just fine.
Lorrie H. October 28, 2017
My family loved this! I wonder if anyone has tried adding whole wheat flour? I think it might make for a nice texture.
cm October 15, 2017
Can I use this for actual stuffing? Bake it, cube it, add veg and stock and bake in a casserole dish?
Posie (. October 15, 2017
Yes! Awesome idea!
Catherine December 21, 2016
So very very delicious. I'll keep this recipe as a top 5 choice.
karenleila November 29, 2016
I have been *dreaming* of making stuffing bread! I haven't been this excited to try a recipe in a long time. Thank you!!!
Posie (. November 29, 2016
Karen, that is the cutest comment!!! I hope it lives up to expectations!
Debbie M. November 21, 2016
Can you make this in a bread machine?
Posie (. November 29, 2016
Catherine December 21, 2016
Yes, i used the dough cycle only, all the way through the cycle. Then let it raise outside of machine covered in plastic wrap sprayed with Pam in a 8 x 8 greased square cake pan, until it raised nicely, about 40 min. Baked as indicated in recipe. Absolutely delicious! ( my machine is a Zojirushi)
Marie November 14, 2016
I made these as rolls to have with dinner tonight and they were fantastic! I didn't have the parsley or marjoram so I left those two herbs out, and still I thought the end result was amazing. I'll make a stop at my local Penzey's soon, as I think this recipe would be delicious paired with leftover Thanksgiving turkey. This is a definite keeper.