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1
Combine all of the dough ingredients, and mix and knead them, by hand, mixer, or bread machine, to make a smooth dough.
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2
Place the dough in a bowl or rising container, cover it, and let it rise for about 90 minutes, until it's just about doubled in bulk.
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3
Gently deflate the dough, and divide it into six pieces.
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4
Round each piece into a ball.
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5
Stagger the balls on a lightly greased or parchment-lined baking sheet.
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6
Cover, and let rise for about 1 hour.
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7
The balls should become quite puffy.
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8
Towards the end of their rising time, preheat the oven to 350F
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9
Bake the buns till they're a deep, golden brown, about 25 minutes.
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10
Remove them from the oven, and let them cool right on the pan.
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11
When you're ready to make bread bowls, cut the top 1/3 off each bun.
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12
Gently and carefully scoop out the bread inside.
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13
Reserve it to make herb-flavored crumbs, if desired.
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14
Place the bread bowls on a baking sheet or platter, and set them aside while you make the filling.
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15
Melt the butter in a heavy saucepan and add the flour, stirring to combine.
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16
Slowly add the broth in a stream, stirring constantly to keep the mixture from becoming lumpy.
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17
If it does get lumpy, just keep stirring till it smooths out.
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18
Add the half and half or milk, stirring till smooth.
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19
Bring just to a boil, then simmer gently, stirring frequently, for 5 minutes.
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20
Add the chicken or turkey, salt, thyme, and sherry, stirring to combine.
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21
Add the cooked, drained vegetables, stirring to combine.
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22
Bring the mixture just to a simmer, and immediately spoon a generous 1/2 cup into each bread bowl.
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23
Serve immediately.
