Classic Savoury Stuffing
This is about as classic as it gets–a delicious, herby, salty stuffing to make you come back for seconds!
Yield: 8-10 servings
Time: 20 minutes active
35 minutes cooking
Ingredients
| 12 slices | Thick cut bread (white or brioche, dried on the counter overnight) |
| 1 ½ cup | Grated white or yellow onion (approx 2 medium-large onions) |
| 1 ½ cup | Low sodium turkey broth or turkey drippings |
| 1 cup | Salted butter |
| 1/4 tbsp | Salt |
| 1/2 tbsp | Pepper |
| 1/2 tbsp | Poultry seasoning |
| 1/2 tbsp | Dehydrated summer savoury |
Instructions
1. Preheat the oven to 350 degrees.
2. Take your dry bread and toast each slice on medium-low, until golden brown and set aside to cool.
3. Place a large saucepan on medium-low heat and add butter, broth and grated onion, simmer until onions are tender, about 10 minutes.
4. Take 2-3 toast slices and stack them. Using a sharp bread knife cut the bread into tiny cubes by slicing thinly one way, and then the opposite, and repeat until all the bread is cubed.
5. Place the cubed bread in a large mixing bowl, and add salt, pepper, poultry and savoury seasoning, and stir until the seasoning is mixed in.
6. Pour the onion mixture evenly over the top of the bread, and stir, then switch to a potato masher and work the wet ingredients into the dry, turning up from the bottom, until the stuffing is packed together but still crumbly. Pack the stuffing into a 9×9 baking pan, and cover with aluminum foil.
7. Bake for 25 minutes, then remove the foil and bake for 15 minutes.
Local Source Guide
Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market
Grocery: Boulangerie la Vendéenne, Masstown Market
Credits
Recipe and photography provided by Jess Emin