Thanksgiving Stuffing Loaf: sandwich time.

We wait all year for Thanksgiving, bake up a storm for 3 days prior, then POOF!

It’s all over in about 30 minutes flat.

The soft dinner roll leaking its melting pat of butter; bright, tangy fresh-cranberry sauce; the perfectly roasted bird, mashed potatoes enhanced with cream, the family’s favorite comfort-food side dish (green bean casserole? Sweet potatoes with marshmallow?)…

Enjoyed, and gone.

Gone – but in some cases, not forgotten. While the chocolate cream pie and cherry cheesecake may have vanished, and the turkey been turned into pot pie and soup, you can re-create stuffing’s wonderful signature flavor any time of the year – without even resorting to Stove Top.

This loaf smells just like stuffing as it bakes. Cut a couple of slices of the cooled bread, sandwich it around some turkey and cranberry sauce, and you can enjoy the Thanksgiving dinner experience all over again.

This time without the dishes.

Let’s bake up a Thanksgiving Stuffing Loaf.

Click anywhere on this block of pictures to enlarge them to full size – this will work for any of the photos you see in this blog post.

Place the following ingredients in a mixing bowl:

2 3/4 cups (11 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons instant yeast
1 tablespoon sugar
1 1/2 teaspoons celery salt + 1/8 teaspoon regular salt*
1/2 teaspoon coarsely ground black pepper
2 teaspoons poultry seasoning or Bell’s seasoning; or use your favorite combination of thyme, sage, rosemary, marjoram, and nutmeg
1/2 cup yellow cornmeal
1 large egg
1/2 cup finely diced onion
3 tablespoons butter or vegetable oil
3/4 cup lukewarm water

*Substitute 1 teaspoon celery seeds + 1 1/4 teaspoons regular salt, if desired.

Mix and knead everything together to make a soft, supple dough.

Place the dough in a lightly greased bowl or large (8-cup) measuring cup, cover it, and let it rise until it’s doubled in size, about 1 1/2 to 2 hours.

Gently deflate the dough, and shape it into an 8″ log. Place it in a lightly greased 8 1/2″ x 4 1/2″ loaf pan.

Cover the pan, and allow the bread to rise for about an hour, until it’s crowned about 1″ over the rim of the pan.

Towards the end of the rising time, preheat the oven to 350°F.

Uncover the bread, and bake it for 35 to 40 minutes, tenting it lightly with foil after 20 minutes if it appears to be browning too quickly. When the bread is done, it’ll be golden brown, and its internal temperature will register at least 190°F on an instant-read thermometer.

Remove the bread from the oven.

For a soft, satiny, buttery crust, run a stick of butter over the bread’s top surface.

Gently loosen the edges of the loaf, and turn it out onto a rack to cool.

I know it’s hard to wait – but cool completely before slicing!

Can’t you just smell the lovely aroma of this herb-y bread? It’s delicious toasted and served with scrambled eggs at breakfast; or made into a grilled cheese sandwich for lunch; or dried out and mixed into strata (savory bread pudding); or…

And don’t forget the turkey sandwiches!

Read, bake, and review (please) our recipe for Thanksgiving Stuffing Loaf.

Print just the recipe.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


    1. The Baker's Hotline

      Hi Lucy, yes you’re welcome to use a bread machine to do the mixing/kneading and first rising step. It will make this loaf a cinch to make. Enjoy! Kye@KAF

    1. The Baker's Hotline

      After the roll dough rises the first time, shape into rolls and place in the baking pan. Cover (leaving enough room for expansion) and refrigerate. The next day, remove the risen pan of rolls from the refrigerator, then preheat the oven and bake. Happy baking! Irene@KAF

  1. Shanan

    It was too much for 1 loaf pan. I used the correct size pan, but it was almost full before it had a chance to rise. I divided it into 2 pans. Hslf the dough didn’t rise enough yo have a big crown. Haven’t tasted it yet.

    1. The Baker's Hotline

      Hi Shanan-
      I apologize for the trouble you had with this recipe and there are a few possibilities as to what may have happened with your bread, but if you could give our Baker’s Hotline a call at 855-371-2253, we’d be happy to talk through the recipe with you. Happy Baking! Jocelyn@KAF

  2. Carolyn Fetrow

    Can this recipe be made in a bread machine? Any adjustments needed? Sounds fabulous!! I’m sending a link to my friend who just bought a bread machine.

  3. Connie S

    This turkey stuffing bread will make you a star as you are serving the turkey sandwiches the day after Thanksgiving. Hubs and I have been going to a friend’s home for Thanksgiving for the past few years. She works very hard to present a fabulous feast which we much appreciate but naturally my sweetie likes my turkey the best. (I am an expert at raising a kind, compliment giving, loving husband….:) 🙂
    SO, a couple of weeks before Thanksgiving I roast our own turkey feast. This year, the big surprise came when hubby took a bite from his turkey sandwich….”where did you buy this bread?” , said with an almost full mouth and a big smile. He knew I had baked the bread the day before but had to tease a little bit.
    We both love the stuffing bread and I will be taking this to my friend’s home for their next day yummms and also a loaf to my daughter’s for her to take to inlaw’s dinner.
    My advice is to either trot out to the store or dig out the credit card and order…whichever, make CERTAIN that you have all the ingredients on hand..everyone who is lucky enough to taste the turkey stuffing bread will thank you…some out loud and some just in their mind but you will be making loved ones very happy.
    Happy Thanksgiving to all and especially KA folks for the very tasty bread.

    1. The Baker's Hotline

      Thanks you for sharing, Connie! We are pleased to see you have made some people in your life very happy through your love of cooking and baking. Happy baking and happy thanksgiving! Elisabeth@KAF

  4. MsHoney

    Thanks Amy. Recipe is similar to mine except I also add grated Pippin apple and saute sliced mushrooms with the onion and celery.

  5. MsHoney

    I have never made bread for my dressing before, but this sounds delish. My recipe calls for lots of onion, celery and some apple and of course typical stuffing seasonings. Are all the seasonings omitted from the recipe when this bread is used? Do I decrease the celery with the celery salt? Just wondering, do you have a favorite dressing recipe using this bread?


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