Alas, later in a holiday week there will still be lots of turkey, maybe some green beans, a lot of candied sweet potatoes, but there wont be anymore stuffing! (I know, it’s only stuffing when it been cooked in the bird otherwise it’s dressing.) So, we developed this recipe using the bread maker to bake us a savory herb-laced bread for the dressing. Now we have a lot of stuffing to go with left over turkey. We hope you enjoy this savory, easy to make, from-scratch dressing a much as we do. You can make it any time especially since you don't need a turkey to cook it.

Make a double batch of bread and after it has been processed into toasted cubes, bag and freeze for later use. The toasted cubes also make wonderful salad croutons and fully dried, and then crushed, they make excellent breading for fried chicken or pork.

• 1/2 cup plus 1 tablespoon water
• 1 rounded tablespoon butter or margarine
• 1 teaspoon salt
• 3 tablespoons instant potato flakes
• 2 tablespoon dried chopped parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried rosemary

• 1/2 cup milk
• 1 tablespoon sugar
• 2 teaspoons bread machine yeast
• 2 1/4 cups bread flour
• 2 teaspoon dried crushed basil leaves
• 1/2 teaspoon ground sage
• 1/2 teaspoon dried crushed tarragon
• 1/2 teaspoon paprika

1. In bread machine, put milk, water, butter or margarine, salt and sugar into bottom of chamber then add flour. Add spices and herbs to top of flour. Add potato flakes and then yeast. Select regular bread, regular crust and make bread. Allow machine completes making bread, remove from machine and allow the bread to stand on a rack overnight.
2. Slice bread into 1/4-inch slices. A deli-style slicer works well for this task. If need be, because of difficulty thin-slicing the loaf, cut loaf into 1- or 2-inch slices then slice the individual slices into 1/4 slabs. Turn slabs, and cut into 1/4-inch sticks then cross cut for 1/4-inch cubes. Place cubes on cookie sheets and roast in 325°F. oven for 25 to 35 minutes or until crisp. Turn at least once with spatula while roasting. Remove form oven and set aside to cool. Makes about 10 to 12 ounces roasted bread cubes.

• 1 14 1/2-ounce can chicken broth
• 1/4 cup butter or margarine
• 3 medium carrots (about 1 cup), diced
• 1/2 cup diced bell pepper
• Black ground pepper to taste - about 1/4 teaspoon
  • *Final opportunity to adjust seasonings - I tend to heap the spoon of basil
  • 1/4 teaspoon sage*
  • 1/4 teaspoon thyme*
  • 1/2 teaspoon basil*

• 1 tablespoon instant chicken bouillon
• 1 cup chopped onions
• 3 stalks celery (about 1 1/4 cups), diced
• 1/2 to 1 cup diced cooked, dark chicken or turkey meat
  • Can use neck meat if preparing dressing at same time as turkey. If meat is very lean, add 1 tablespoon vegetable oil.
• Optional: 1 4-ounce can mushrooms stems and pieces, juice may be added to the chicken broth
• Optional: 1/4 cup diced almonds

1. Place chicken broth in medium size saucepan. Add vegetables and heat to a boil. Reduce heat to slow simmer.

   

2. Add spices, margarine, meat and optional items, if selected. Cover and slow simmer until vegetables are tender, about 20 minutes. Stir occasionally.

   

3. Place bread cubes in large mixing bowl. With slotted spoon, remove solid component of broth and add to bread cubes. Stir gently to mix.
4. Add broth component slowly to bread crumb mixture while stirring gently. Stir just enough to mix. Place in 8- by 13-inch casserole dish.

   

5. Bake, covered with aluminum foil, in 325°F. oven for 30 minutes. Remove foil and bake an additional 15 minutes. Makes about 12 1-cup servings.