A Modern Homesteader

Diana’s Homestead Stuffing & Dressing

As Thanksgiving fast approaches, I’m once again in the midst of my preparations for MY personal favorite holiday. What can I say? It’s a holiday that puts our focus on good food, family and being thankful for the things that we have in our lives. I don’t participate in the 30 days of gratitude via Facebook avenues or any of that, but I do believe this is one of those days that we should absolutely sit down and evaluate our lives, relationships and celebrate what we have. I’d also suggest forgoing the insanity that is Black Friday and Cyber Monday…but that’s just a suggestion.

When I switched to a real food diet and became hyper-aware of all the additives in all boxed foods life got a bit more complex. Then, the holidays rolled around and a I realized that my go to dried bread cubes for our dressing (we don’t stuff our birds) contains high fructose corn syrup. I was faced with a dilemma. Do I skip the stuffing? My oldest was not going to be pleased if I did and honestly, I wouldn’t have felt happy without it either. So, making my own bread and drying it seemed to be the only solution.

This is a great first foray into bread making, if you’ve never done it. Why? It’s pretty quick as breads go, requires minimal kneading time and if the loaves aren’t shaped perfectly… no one will ever know! You cube the loaves so no matter what shape they turn out to be you will still have a delicious stuffing!

 

 

Bread rising in loaf pans

Quick Herbed Bread
Print Recipe
Quick seasoned bread recipe for use in stuffings and dressings.
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
40 minutes 1 hour
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
40 minutes 1 hour
Quick Herbed Bread
Print Recipe
Quick seasoned bread recipe for use in stuffings and dressings.
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
40 minutes 1 hour
Servings Prep Time
2 loaves 20 minutes
Cook Time Passive Time
40 minutes 1 hour
Ingredients
Servings: loaves
Instructions
  1. Mix/sift flour, sugar, salt, and poultry seasoning together. Blend well to evenly distribute the spices through the mixture. Dissolve the yeast into the 4 tablespoons of warm water (~105 degrees F) in a small (3 cup capacity) bowl. Mix cold milk and 1 cup hot water (achieving a lukewarm temperature) and then add to the bowl with the yeast. Pour the milk & yeast mixture into the dry ingredients and then add the melted lard. Blend this dough together and then knead to form a smooth dough. Cover and let stand for 15 minutes. Knead the dough for 10 more minutes. Shape into two loaves. Place the loaves into well greased loaf pans and allow to rise for about one hour. Bake at 375 for about 40 minutes. After the bread has baked, remove from loaf pans. Once it is cool enough to slice, slice into slices and then cube. Place the bread cubes on your dehydrator tray (if you have one with adjustable temperature settings) or on cookie sheets. In your dehydrator set at about 125 degrees it will take approximately 4 hours for the bread to dry throughly. Set your oven to the lowest temp possible (usually around 200) and monitor closely! You will need to turn to ensure the bread dries throughly and does not burn. Once your dried cubes have cooled. Place into ziplock bags and set aside for your holiday, they'll store safely for several weeks... if they were dried sufficiently! If you leave too much moisture you will have a bag of moldy bread! When in doubt, throw the bag in the freezer and the cubes will keep indefinitely.
Recipe Notes

This would be a great bread to modify for croutons or seasoned bread crumbs. It is quick, easy and the options are endless. Eliminate the poultry seasoning and add garlic and italian seasoning for a nice salad crouton; cayenne and/or red pepper flakes might make a nice accent to another dish. Experiment and have fun!

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On the day of your event, follow my stuffing recipe or use your own!

Diana's Homestead Stuffing / Dressing
Print Recipe
Homemade from scratch stuffing/dressing for your holiday meals.
Prep Time
30 minutes
Cook Time
40 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Diana's Homestead Stuffing / Dressing
Print Recipe
Homemade from scratch stuffing/dressing for your holiday meals.
Prep Time
30 minutes
Cook Time
40 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
Oven
  1. Toss the bread cubes lightly with the diced celery, onion, apple and water chestnuts  to mix the ingredients evenly.
  2. Drizzle the butter over the contents of the bowl and then add the chicken broth, until moist.
  3. You may not use all the broth...hold back or you may end up with moister dressing then you prefer!
  4. Place your dressing into a greased casserole and bake for 40 minutes at 350. Remove the top the last 15 minutes if you like a crisper top.
Crockpot
  1. Alternatively, you can place all ingredients in your slow cooker and cook on low for 1 to 2 hours. In my experience, this results in a moister dressing, but is very convenient when the oven is otherwise occupied!
Recipe Notes

I often add additional seasonings like rosemary, sage and more poultry seasoning, depending on the overall taste after it all combined.

You can easily use whole wheat flour to replace part or all of the flour in this recipe if you prefer a darker, denser loaf (really good for stuffing) but my family really does tend to prefer the lighter taste and in this I am okay using more processed flour.  You do what is right for your family!

Share this Recipe
 

Diana’s Homestead Stuffing & Dressing

 

 

Diana's Homestead Stuffing / Dressing
Print Recipe
Homemade from scratch stuffing/dressing for your holiday meals.
Prep Time
30 minutes
Cook Time
40 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Diana's Homestead Stuffing / Dressing
Print Recipe
Homemade from scratch stuffing/dressing for your holiday meals.
Prep Time
30 minutes
Cook Time
40 minutes
Prep Time
30 minutes
Cook Time
40 minutes
Ingredients
Servings:
Instructions
Oven
  1. Toss the bread cubes lightly with the diced celery, onion, apple and water chestnuts  to mix the ingredients evenly.
  2. Drizzle the butter over the contents of the bowl and then add the chicken broth, until moist.
  3. You may not use all the broth...hold back or you may end up with moister dressing then you prefer!
  4. Place your dressing into a greased casserole and bake for 40 minutes at 350. Remove the top the last 15 minutes if you like a crisper top.
Crockpot
  1. Alternatively, you can place all ingredients in your slow cooker and cook on low for 1 to 2 hours. In my experience, this results in a moister dressing, but is very convenient when the oven is otherwise occupied!
Recipe Notes

I often add additional seasonings like rosemary, sage and more poultry seasoning, depending on the overall taste after it all combined.

You can easily use whole wheat flour to replace part or all of the flour in this recipe if you prefer a darker, denser loaf (really good for stuffing) but my family really does tend to prefer the lighter taste and in this I am okay using more processed flour.  You do what is right for your family!

Share this Recipe
 

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