A Little (or a lot of) Thanksgiving Stuffing

There seems to be a great debate on whether it is called Dressing or Stuffing depending on where one lives. I grew up familiar with both terms and I’m not too concerned as to what people call it, as long as I get my fair share of it. 🙂 It is my favourite part of a traditional turkey dinner. Here in Atlantic Canada, recipes vary from family to family as I’m sure they do in most areas, but most include the herb summer savory.

Since Thanksgiving will be celebrated in Canada this coming weekend, I thought I’d share my family’s traditional recipe.  When it comes to Thanksgiving and Christmas, this stuffing is not to be substituted for another (there would be an outcry and possibly a riot would break out), but if cooking poultry throughout the rest of the year, it *might* be acceptable to substitute and experiment with other types of stuffing.

081
Ready to bake

Stuffing for Poultry

  • Servings: 4
  • Difficulty: easy
  • Print

 

1/2 cup potatoes, boiled and mashed
1 Tbsp butter
1 cup fresh bread, cubed into 1″ pieces
1/4 cup coarsely grated onion
1 Tbsp summer savory
1/4 tsp salt
pepper

*if baking in a dish separate, add ~ 1/2 cup chicken broth to keep it from drying out too much.

Mash potatoes with the butter. Add the onions and seasonings and mix together well. Gently fold in the bread cubes.

Wash, drain, salt and pepper bird, then stuff. Roast according to the size of your bird. Or place stuffing in a greased baking dish, drizzle over the broth, and bake at 350 F / 176 C for 45 min.

This recipe is enough for a small bird like a chicken.  For a large turkey you might want to make 4 times the amount – or more if your family loves it like mine. I stuff the bird and I bake more in a baking dish as well.

There could never be too much stuffing!

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