stuffing bread
November 19, 2011 Remember this photo from Thursday? And the mysterious plate of bread on the right?
That was my 4th attempt at making stuffing. It was based off of the same recipe that I made the herb baked stuffing with, but one main thing was different.
I put the STUFF in the bread.
Hence the name, Stuffing Bread. The flavors of this bread, are very similar to regular herb stuffing, except with the texture of a fluffy quick bread. If you’re a fan of cornbread stuffing, I’m sure you could do the same thing using cornbread as the base.
Since it’s Saturday, and I’m not trying to tie myself to the computer all day, and we’re having friends over for dinner, I’ll just get right to it.
Stuffing Bread
- 1 1/2c oat flour [certified GF if needed]
- 1/2c raw buckwheat flour
- 1c unsweetened almond milk
- 3 eggs
- 1T ground flax meal
- 2T sunflower oil
- 2T honey
- 1t baking powder
- 1/2t baking soda
- 1/2t salt
- 3/4t garlic powder
- 2t sage
- 1.5t parsley
- 1.5t thyme
- 1t marjoram
Stuffing Mixture
- 3/4c onion, diced
- 3/4c celery, diced
- 1/3c carrot, diced
- 1/4t salt
- 1t fresh thyme, chopped
- 1/2T fresh sage, chopped
- 1/4t black pepper
- 1T ghee/butter/oil
- Preheat your oven to 350*
- Grease or line a 9×9 pan with parchment paper.
- Add ghee, butter, or oil to a pan over medium heat.
- Cook veggies, salt + pepper for about 8-10min, stirring frequently, until soft and lightly browned. In the last 2min, stir in the fresh sage.
- Set aside.
- In a bowl, combine all of the dry ingredients, and stir together.
- In another bowl, combine all of the wet ingredients, for the herb bread and whisk together.
- Pour the wet into the dry and stir until just combined. Be careful not to over stir.
- Gently fold in the cooked veggie + herb mixture until just combined.
- Pour into the pan and smooth out.
- Bake for about 32-27min, until a toothpick comes out clean.
- Let cool completely and then carefully slice.
- If you want to heat before serving, heat your oven to 300* and warm bread slices for about 5min until warm.
Substitutions/Comments: Buckwheat flour can be ground in a blender or spice grinder from raw buckwheat groats [not Kasha]. Oat flour can be ground from oat groats, steel cut oats, or rolled oats into a fine flour. Feel free to use all oat flour or all buckwheat flour. I usted mostly oat flour to lighten up the taste a bit, as buckwheat has a much stronger flavor. Oat flour also has a bit of natural sweetness. For elevation around 5,000’, increase oven to 375* and decrease baking powder to 3/4t.
Top with a little herb butter, by mixing softened butter [or ghee, or Earth Balance] with a small amount fresh or dry herbs, garlic, salt + pepper. Then pop back in the refrigerator until it’s time for dinner.
Incredibly soft.
Incredibly herby.
Incredibly edible.
Tastes just like stuffing.
If you’re stumped for what to cook this Thanksgiving, don’t miss Jessica’s roundup of 101 Thanksgiving Recipes from around the blog world!
Back to the kitchen!
Ashley
Recipe page + Photography page have both been updated!
Reader Comments (23)
I just love your photos so much I can't even stand it.
This bread is SUCH a good idea!
what a fun idea im sooo making this thanks!
how very creative, i wouldn't ever in a million years think to put stuff in bread to make stuffing bread. i have to give this a try!
I always love it when you do these mixed up breads and dishes! This looks creative, and delicious. <3 I still have yet to make your cornbread chili thingy haha
What a great idea! I've never heard of stuffing bread before, but it looks delicious. I'm definitely going to try it!
Oh YUM! I'm so looking forward to dressing muffins on Thursday! The highlight of the meal for me!
My husband loves stuffing and not only for Thanksgiving, but any time of the year he'd love it if I made this for him!
Do you think I could make this without the buckwheat flour. I want this NOW. Maybe oat/all purpose flour?
So cool! I never would have thought of this, but I love it :) My husband would love it as well...stuffing is his favorite part of Thanksgiving!
Just use all oat flour :)
Brilliant!! I love this idea.
Awesome, Awesome and....Awesome!!!
Wow, I totally love this idea!! When you think quick breads you think breads with banana's or zucchini, but I never thought of an herb bread! I love that!
Agreed, Cait!!
My favorite part too. YUM!! :)
Me too!!! :)
Thanks Ellie!! I have to find a way to still enjoy bread, minus the gluten! :)
Aw, thank you Cait. :)
This sounds delicious!! I will have to make it this week! Just curious, do you think I could make this in a muffin pan so I can freeze some?
Definitely!!! Fabulous idea. Also great to make single servings for Thanksgiving. :)
[...] Ashley’s Stuffing Bread [...]
[...] I was basically in charge of all of the side dishes minus the mashed potatoes and jello. First up I made stuffing bread: [...]
Stuffing bread?! Two of my favorites in one? Making it.