Why I Love This Recipe
I came up with this idea as an alternative to stuffing the turkey.
It takes care of the issue of making sure the stuffed turkey is cooked enough and that it does not get over cooked.
In place of the stuffing in the bird, I put in salt, pepper, celery, onion and sometime a spring of thyme.
It may seem like a lot to some people, but it is truly worth it.
I actually have made these for other folks for Thanksgiving.
Ingredients You'll Need
1 cup turkey or chicken broth
3 cups flour
1 tablespoon milk
1 1/2 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoon butter
1 package yeast
1 teaspoon pepper
1 celery rib diced
1 small onion diced
1 /2 teaspoon celery seed - optional
Following are the directions for making the bread.
If you do not want to make the bread, see the end and I will list how to do it using a good bread from the store
mix well: flour, sugar, milk, yeast, pepper, celery, onion, celery salt
knead dough for ten minutes by hand or in heavy duty mixer or bread machine
Half way through the missing add the salt
Place dough in a warm area and cover
When dough has doubled, place dough in greased pan (s) and bake until golden
Let bread cool then cut into cubs, place in a bowl, cover with towel and let sit overnight
On Turkey Day, add more diced celery and onion
Turkey or chicken broth to moisten
Scoop into muffin tins
Bake at 350 until tops are lightly browned
On Turkey Day:
Using a good crusty bread from the store
cut the bread in cubes
add diced celery, diced onion, celery seed and turkey or chicken broth
1 1/2 tablespoon melted butter
Divide into muffin tins
Cover with plastic and let sit in refrigerator for at least two hours before baking
Bake at 350 until tops are lightly brown