Turkey Stuffing Bread

-----------------------------------SMALL----------------------------------- 2/3 c Water

1 Egg

2 tb Butter or margerine

1/4 c Onion diced

1 1/2 ts Brown sugar OR

1 1/2 ts White sugar

1/3 ts Salt

1/4 ts Black pepper

2/3 ts Dry sage

2/3 ts Celery seeds

1/2 ts Poultry seasoning

1/2 c Cornmeal

1 2/3 c Bread flour

1 ts Yeast

------------------------------------MED------------------------------------ 1 c Water

1 Egg

3 tb Butter or margerine

1/3 c Diced onion

2 1/4 ts Brown or white sugar

1/2 ts Salt

1/3 ts Black pepper

1 ts Dry sage

1 ts Celery seeds

3/4 ts Poultry seasoning

2/3 c Cornmeal

2 1/2 c Bread flour

1 1/2 ts Yeast

-----------------------------------LARGE----------------------------------- 1 1/3 c Water

2 Egg

4 tb Butter

1/2 c Diced onion

1 tb Brown or white sugar

2/3 ts Salt

1/2 ts Black pepper

1 1/3 ts Dry sage

1 1/3 ts Celery seeds

1 ts Poultry seasoning

1 c Cornmeal

3 1/3 c Bread flour

2 ts Yeast

----------------------------------STUFFING---------------------------------- 1/2 c Chopped celery

1/4 c Chopped onion

3 tb Butter or margerine

3 1/2 c Cubed or crumbed bread

Medium or large loaf 3/4 c Chicken or turkey broth

1/4 c 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