Turkey Stuffing Breadturkey ----SMALL---- 2/3 cup water 1 egg 2 tablespoon butter or margerine 1/4 cup onion diced 1 1/2 teaspoon brown sugar or 1 1/2 teaspoon white sugar 1/3 teaspoon salt 1/4 teaspoon black pepper 2/3 teaspoon dry sage 2/3 teaspoon celery seeds 1/2 teaspoon poultry seasoning 1/2 cup cornmeal 1 2/3 cup bread flour 1 teaspoon yeast ----MED---- 1 cup water 1 egg 3 tablespoon butter or margerine 1/3 cup diced onion 2 1/4 teaspoon brown or white sugar 1/2 teaspoon salt 1/3 teaspoon black pepper 1 teaspoon dry sage 1 teaspoon celery seeds 3/4 teaspoon poultry seasoning 2/3 cup cornmeal 2 1/2 cup bread flour 1 1/2 teaspoon yeast ----LARGE---- 1 1/3 cup water 2 egg 4 tablespoon butter 1/2 cup diced onion 1 tablespoon brown or white sugar 2/3 teaspoon salt 1/2 teaspoon black pepper 1 1/3 teaspoon dry sage 1 1/3 teaspoon celery seeds 1 teaspoon poultry seasoning 1 cup cornmeal 3 1/3 cup bread flour 2 teaspoon yeast ----STUFFING---- 1/2 cup chopped celery 1/4 cup chopped onion 3 tablespoon butter or margerine 3 1/2 cup cubed or crumbed bread 1 medium or large loaf 3/4 cup chicken or turkey broth 1/4 cup walnuts 1 salt and pepper to taste Bread: Use light to medium crust setting on a white, sweet cycle. No timer. Stuffing: Saute the celery and onion in the butter until soft. Toss with bread in a bowl. Add warmed broth and season and mix until well blended. Stuff bird or bake in a covered casserole at 350 for 20 minutes |
