TRADITIONAL NEWFOUNDLAND SAVOURY DRESSING
Loved throughout Newfoundland, this traditional baked dressing uses pure savoury to transform a bread stuffing into something extraordinarily tasty! The same preparation method is applied whether you bake or pan-fry the dressing, and even if you stuff it into your turkey!
Provided by Lord Byron's Kitchen
Categories Side Dish
Time 1h50m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- In a skillet, saute the onions with the olive oil until lightly browned. Remove from heat and allow to cool.
- Melt butter and set aside to cool.
- Add two or three slices of bread to a food processor and pulse until bread is broken down into crumbs (about the size of rice).
- Place all of the grated bread into a large bowl. Add the sugar, savoury, salt, and ground black pepper. Toss well to combine.
- Add in the onions and pour in the melted butter. Use a spatula to toss until the butter and onions have been well incorporated into the bread mixture.
Nutrition Facts : Calories 241 kcal, Carbohydrate 31 g, Protein 5 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 538 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING
This moist and mellow recipe came from my mother-in-law to my husband from her family.
Provided by juneb
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
- Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
- Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
- Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 51.3 mg, Fat 9 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 166.3 mg, Sugar 1.8 g
OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
OLD FASHIONED SAVOURY ONION STUFFING
This is an old family recipe from my father's family that was passed down by learning how to make it in the kitchen. I don't think I've ever seen it written down anywhere. My father never used to measure anything. He started teaching me how to make this when I was 10, and eventually (given that we only made this a few times a year, Thanksgiving, Christmas, sometimes Easter) when he decided I was doing it right, I became the one to make it. I found the soya sauce add-in years after I left home by experimentation... This recipe makes a lot, enought to stuff one huge turkey or two smaller ones. My kids prefer it heated in a covered casserole dish in the oven or microwave rather than cooked in the turkey, they think the turkey fat cooking in with it makes it gross. I suspect they would think that of any stuffing... Leftovers reheat well in the microwave, or can be frozen.
Provided by _Pixie_
Categories Potato
Time 2h20m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Melt the butter in a large saucepan (big enough to hold the onions) add the onions and 4 tablespoons of the summer savoury.
- Simmer at a low heat, stirring every five minutes or so until the onions are very tender, this takes an hour or two.
- Cook the potatoes until very tender, drain and mash with the milk.
- Add the onion mixture, the bread, 1 tablespoon summer savoury, salt, pepper and optionally the soya sauce.
- Mix well (I just use the potato masher and keep mashing until well combined).
- At the point I taste the mixture and adjust salt and pepper and start adding more summer savoury until it's where I like it.
Nutrition Facts : Calories 172.1, Fat 7.1, SaturatedFat 4.2, Cholesterol 17.4, Sodium 574.5, Carbohydrate 25, Fiber 3.2, Sugar 3.7, Protein 3.4
BREAD AND CELERY STUFFING
An easy stuffing recipe for a 10 to 12 pound turkey.
Provided by Carlota Chmielewski
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 2h
Yield 10
Number Of Ingredients 7
Steps:
- Let bread slices air dry for 1 to 2 hours, then cut into cubes.
- In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
- Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 24.7 g, Cholesterol 36.6 mg, Fat 15.5 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 613.1 mg, Sugar 2.8 g
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