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Friday, October 21, 2011

Say YES to the Dress...ing

(recipe adapted from) Dressing – Meat & Fowl, Pg. 134–Violet D. Allen (Mrs. L)

Dressing, as it’s referred to on the east coast of Canada is known as stuffing to many North Americans. By many it's considered to be the hands down starring side dish next to the bird around the holiday dinner table. Turkey dinner just isn’t turkey dinner without it.

This recipe is very similar to the recipes that our mom’s make and likely that our grandmother’s made. The base begins with seasoned mashed potatoes, combined with sautéed onions and apples for sweetness, dried breadcrumbs for texture, and of course summer savory! Summer savory in Atlantic Canada is what sage is to the rest of the world. Summer savory is what makes dressing...well...dressing!


2 medium potatoes
3 cups dry bread crumbs
1 medium onion (chopped finely)
1 small apple (diced)
3 Tbsp butter
1 tsp salt
1 tsp summer savory
¼ tsp pepper


Boil potatoes until tender in salted water. Drain and mash with 2 tbsp butter. Add dried bread crumbs. Sauté onion and apple in 1 tbsp butter until softened. Add onions and apple to potato/bread mixture along with salt, pepper and summer savory. Mix until well combined. Transfer dressing to baking dish.

Dutch Oven Tips & Tricks:

This recipe is quite small; we’d recommend doubling it to serve any more than 4 people. It can also be modified in case you prefer a higher potato ratio to bread – just increase the amount of potato and use fewer bread crumbs. Speaking of bread crumbs – we used regular old white sandwich bread (America’s test kitchen suggestion) and dried the bread crumbs at a low temperature (200 degrees) in the oven for about 20 mins. We found this recipe is a little light on the summer savory – those who like it, like it lot (like our Keith’s) – we suggest you season to your own taste. Lastly – the recipe in the Dutch Oven suggests roasting the dressing in the cavity of your bird – does anyone do this anymore? We prefer to dress our bird rather than stuff it, so we simply transferred the stuffing to a baking dish for storage and heated in the oven to serve with the turkey or chicken.

Regardless of whether you stuff your bird or dress it, we recommend you say YES to the dress…ing.


  1. Oh man... I always make a straight bread dressing, but this sooooo makes me think of my Nanny's dressing. I have to make some of this next Turkey time too. Ahh... I can smell it!

  2. My boyfriend's Mom always browned her dressing in a frying pan and now that I have had this way, it is so good. This is the way I always do it. You should try it sometime.

  3. Hey Heather - I like the bread stuffing too...in an ideal world - both would be best :) More is more! Hey there Anon - I know what you're sayin' - my leftovers always hit the frying pan - nothing like crispified dressing!!!