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Newfoundland Savoury Dressing
A traditional Newfoundland side dish, this savoury dressing is a flavorful blend of breadcrumbs, sautéed onions, and the distinct herb, summer savoury. It's often served as a stuffing for poultry or as a standalone side dish, particularly with roast dinners.
ð§ ææ
- 3 cups Fresh bread crumbs
- 0.5 cup Yellow onion(finely minced)
- 2 tablespoons Dried summer savoury
- 0.5 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 0.33 cup Unsalted butter(melted)
- 0.5 cup Chicken stock(optional, for moisture)
ðšâð³ äœãæ¹
- 1
In a small skillet, sauté the finely minced yellow onion in the melted butter over low heat until soft and translucent. If using, add minced garlic with the onion.
- 2
In a large bowl, combine the fresh bread crumbs, dried summer savoury, salt, and black pepper.
- 3
Add the sautéed onion and butter mixture to the bread crumb mixture. Stir well to combine all ingredients.
- 4
If the dressing seems dry, gradually add chicken stock, one tablespoon at a time, until the desired moisture is reached. The dressing should be moist but not wet.
- 5
Transfer the dressing to a greased casserole dish. Bake, covered, in a preheated oven at 325°F (160°C) for 20 minutes to heat through. If using as a stuffing, add it to poultry before roasting.
ð¡ ããã®ã³ã
- âUse fresh bread crumbs made from white sandwich bread for the best texture.
- âSummer savoury is a key ingredient that provides a unique herbaceous flavor; ensure you use it.
- âThe chicken stock is optional but helps to keep the dressing moist, especially if it will be baked separately.
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- Add finely diced celery or carrot along with the onion.
- For a richer flavor, some recipes suggest using margarine instead of butter.