Thanksgiving Stuffing Sourdough Bread with Pecans & Cranberries
This Thanksgiving Stuffing Sourdough Bread has a soft, chewy crust and savory holiday flavor, with turkey stock, homemade stuffing, pecans, and dried cranberries. Enjoy it with dinner, for turkey sandwiches, or toasted with butter!
Servings 12 slices
Calories 215kcal
Equipment
- Straight-sided container (optional)
- Proofing basket or bowl lined with tea towel
- Bread sling or parchment paper
- Lame or sharp knife
Ingredients
- 1 ½ cups (360 grams) turkey stock homemade or low sodium
- ½ cup (100 grams) active sourdough starter
- 4 cups (480 grams) bread flour
- 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt reduce to 1 ¼ teaspoons or measure in grams if using Morton's brand or table salt
- ¼ cup (30 grams) pecans chopped
- ¼ cup (30 grams) dried cranberries chopped
- 1 cup (200 grams) Thanksgiving stuffing completely cooled or leftover/refrigerated
- Rice flour for proofing basket
- 2 ice cubes for steam
Instructions
- Feed your sourdough starter 6–12 hours before mixing the dough. It should be bubbly, active, and at or near its peak when you're ready to use it. In a cooler kitchen (60–65°F), this may take closer to 12 hours, while a warmer kitchen (around 75°F) may take about 6 hours.
- In a large bowl, whisk together the turkey stock and active sourdough starter until the starter is mostly dissolved. Add the bread flour and salt, then mix until no dry flour remains and a sticky dough forms. Cover and let the dough rest for 20 minutes.1 ½ cups (360 grams) turkey stock, ½ cup (100 grams) active sourdough starter, 4 cups (480 grams) bread flour, 2 ½ teaspoons (7 grams) Diamond Crystal Kosher Salt
- Lightly wet your hands to prevent sticking. Sprinkle about one-quarter of the chopped pecans and dried cranberries over the dough. Grab one side of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat on the remaining three sides, adding another portion of the mix-ins with each fold until all the pecans and cranberries have been incorporated. Gather the dough into a loose ball, place it seam-side down, and cover. Let it rest for 15 minutes. Repeat the stretch-and-fold process three more times, resting the dough for 15 minutes between each round, for a total of four rounds.¼ cup (30 grams) pecans, ¼ cup (30 grams) dried cranberries
- Cover the dough and let it rise at room temperature until it has nearly doubled in size, looks noticeably puffy, and has bubbles throughout. This can take anywhere from 4–12+ hours, depending on your kitchen temperature and the strength of your starter.
- Turn the dough out onto a lightly floured work surface and gently stretch it into a large rectangle. Spread the stuffing evenly over the surface, leaving a little space around the edges. Starting at one of the short ends, roll the dough up into a log, keeping the stuffing tucked inside as you go. Tuck the ends underneath. With the seam-side down on the work surface, gently cup your hands around the dough and rotate it to form a smooth, tight ball. This helps create surface tension so the loaf holds its shape.1 cup (200 grams) Thanksgiving stuffing
- Lightly dust a proofing basket with rice flour, or line a bowl with a clean tea towel and dust it with rice flour. Place the dough in the basket seam-side up, pinching the seam closed if needed. Cover and refrigerate for 12–16 hours.Rice flour
- Place a lidded Dutch oven in the oven and preheat to 450°F. Once the oven reaches temperature, let the Dutch oven continue heating for another 30 minutes.
- Turn the dough out onto a piece of parchment paper or a bread sling, keeping the seam-side down. Score the top with a lame or sharp knife. Carefully remove the hot Dutch oven from the oven. Add the ice cubes for steam, then carefully lower the dough into the pot. Cover with the lid and bake for 40 minutes. Remove the lid and continue baking for another 5–10 minutes, until the crust is deeply golden brown.2 ice cubes
- Carefully transfer the bread to a wire rack and let it cool for at least 2 hours before slicing.
Using a straight-sided container makes it easier to track how much the dough has risen during bulk fermentation.
Notes
- Storage: Slice and store leftover bread in a freezer-safe bag in the freezer for up to 3 months. Since this loaf contains stuffing, avoid leaving it at room temperature for more than 24 hours. Refrigeration can cause bread to stale faster, so freezing is the best option for longer storage.
Nutrition
Serving: 1slice | Calories: 215kcal | Carbohydrates: 40g | Protein: 7g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1.5g | Sodium: 360mg | Potassium: 70mg | Fiber: 1g | Sugar: 2.5g | Calcium: 13.5mg | Iron: 0.8mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
