Turkey Stuffing Bread (bread machine)
alt.bread.recipes/SkyPilot (1998)

SMALL
2/3 cup water
1 egg
2 tbsp butter or margarine
1/4 cup onion diced
1 1/2 tsp brown sugar or 1 1/2 tsp white sugar
1/3 tsp salt
1/4 tsp black pepper
2/3 tsp dry sage
2/3 tsp celery seeds
1/2 tsp poultry seasoning
1/2 cup cornmeal
1 2/3 cups bread flour
1 tsp yeast

MEDIUM
1 cup water
1 egg
3 tbsp butter or margarine
1/3 cup diced onion
2 1/4 tsp brown or white sugar
1/2 tsp salt
1/3 tsp black pepper
1 tsp dry sage
1 tsp celery seeds
3/4 tsp poultry seasoning
2/3 cup cornmeal
2 1/2 cups bread flour
1 1/2 tsp yeast

LARGE
1 1/3 cups water
2 egg
4 tbsp butter or margarine
1/2 cup diced onion
1 tbsp brown or white sugar
2/3 tsp salt
1/2 tsp black pepper
1 1/3 tsp dry sage
1 1/3 tsp celery seeds
1 tsp poultry seasoning
1 cup cornmeal
3 1/3 cups bread flour
2 tsp yeast

STUFFING
1/2 cup chopped celery
1/4 cup chopped onion
3 tbsp butter or margarine
3 1/2 cups cubed or crumbed bread (medium or large loaf)
3/4 cup chicken or turkey broth
1/4 cup walnuts
salt and pepper to taste

Bread:
Use light to medium crust setting on a white, sweet cycle. No timer.

Stuffing:
Saute the celery and onion in the butter until soft. Toss with bread in a bowl. Add warmed broth and season and mix until well blended. Stuff bird or bake in a covered casserole at 350 for 20 minutes.