Prep 15 mins
Cook 2 hrs
The tastes of chicken and sage stuffing--all in one loaf of bread! I came up with this when I didn't want cheese in my onion bread. It starts with frozen bread dough, so it's easy, and it tastes just like stuffing, with a hint of chicken!
- 1 loaf frozen white bread dough, 1 pound
- 3 tablespoons olive oil, spread or 3 tablespoons margarine
- 1 medium vidalia onion, chopped
- 1⁄4 teaspoon celery seed
- 1⁄4-1⁄2 teaspoon rubbed sage
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon garlic salt
- 1⁄2 teaspoon dried parsley
- 1⁄2-1 teaspoon jarred chicken soup base
- garlic salt
- 1 pinch rubbed sage
- butter-flavored cooking spray
- Thaw frozen bread dough according to package.
- Heat margarine or spread until melted, over medium heat.
- Add sage, celery seed, pepper, salt, parsley and soup base, stir to mix, and add onion.
- Saute onion until translucent and limp.
- When bread has thawed and is doubled in size, roll out to about 8x12 rectangle.
- Spread mixture onto dough, leaving about a 1 inch edge around the whole rectangle.
- Roll up, long side, like a jelly roll.
- Pinch seams and ends to seal.
- Place in greased large loaf pan, and let rise until doubled, about 45 minutes.
- Spray top with cooking spray to coat, sprinkle with garlic salt, or plain salt and sage.
- Bake at 350 for 30 minutes, or until browned, and the bread sounds hollow when tapped.