What makes Newfoundland dressing so special is its simplicity. Unlike many stuffing recipes loaded with extra ingredients, this classic version lets the distinctive flavour of summer savoury shine through. It's wonderfully easy to make, economical, and the perfect accompaniment to turkey, chicken or any holiday meal. One taste and you will see why it's a cherished tradition throughout Newfoundland and Atlantic Canada.
I first tasted Newfoundland Dressing (or stuffing) several years back when I went to a local eatery and had their True Newf Poutine. A very delicious version of Canadian Poutine, topped with gravy, cheese curds and copious amounts of Newfoundland Dressing. It was delicious. Of course the stuffing on top was my favourite bit.
It wasn't long before I was on the hunt to try to make the dressing that was used for it. I found this recipe on Stuffed at the Gill's. It's very authentic, easy to make and incredibly delicious.
Newfoundland Dressing (or stuffing) uses very simple ingredients, and one thing which characterizes it from other stuffings is the simplicity of it. Bread crumbs, onion, butter and copious amounts of a Maritime Herb called Summer Savoury. This is an herb that figures very prominently in any Maritime kitchen. You just cannot cope without it. When I lived in the U.K. I used to bring back packages of it back with me to the U.K. every time I visited home!
Usually it is cooked in a baking dish, rather than the bird itself. No holiday meal would be complete without this. My sister and I cook it all the year through as a side dish. A lot of people use stovetop for their stuffing needs, but I can honestly say that this is just as easy to make as stove top and it tastes a bazillion times better. I really hope that you will give it a go and that if you do, you enjoy it even half as much as we do. It's fabulous!
INGREDIENTS NEEDED
TO MAKE
🦃NEWFOUNDLAND DRESSING OR STUFFING🦃
This is really simple and uses everyday ingredients we all mostly have in our kitchens and larders.
- 2 cups (216g) coarse soft white bread crumbs (about 6 slices thick white bread)
- 1 to 2 TBS summer savoury (Depends on how herby you want it to be)
- 1 medium onion, peeled and finely chopped
- 6 TBS (85g) butter
- 1/4 cup (60ml) chicken stock
- salt and black pepper to taste
🦃INGREDIENTS NOTES🦃
Coarse Soft White Bread Crumbs
Fresh bread crumbs are what gives this dressing its wonderfully light texture. Use thick slices of soft white bread and pulse them briefly in a food processor. Day old bread works beautifully as well. You don't want the pieces to be too big.
Summer Savoury
Summer Savoury is the classic herb used in many Maritime stuffing and dressing recipes. It has a wonderfully earthy, peppery flavour that pairs perfectly with poultry. Use 1 TBS for a mild herb flavour, or 2 TBS if you are a devoted savoury lover. You may not be able to buy summer savoury everywhere, but a good substitution is dried thyme, which is the closest in flavour, but I would use a combination of dried thyme and poultry seasoning, but taste, taste, taste.
Onion
A finely chopped onion adds sweetness and depth. As it cooks in the butter, it softens and mellows bringing extra flavour to every bite.
Butter
Butter adds richness and helps carry the flavours of the herbs and onions thoughout the dressing. Don't be tempted to reduce the amount, as it is key to achieving that traditional homemade taste.
Chicken Stock
The chicken stock provides moisture and savoury flavour without making the dressing heavy or soggy. Add it gradually if you prefer a slightly drier texture.
Season to taste. The amount needed will often depend on how salty your chicken stock ism so its best to taste before adding too much salt.
🦃HOW TO MAKE NEWFOUNDLAND DRESSING🦃
This is probably one of the easiest dressing/stuffings you could every make.
- Combine the breadcrumbs and savoury in a bowl large enough to hold them. (You don't want to overcrowd it for proper mixing.)
- Melt the butter in a skillet over medium heat. Sauté the onions until softened without colouring. (Don't be in a rush.)
- Mix the onion and butter with the breadcrumbs, mixing everything well together. (If the mixture seems dry you can add the chicken stock.) (see notes)
- Taste and adjust seasoning as desired with salt and black pepper.
- Preheat the oven to 325*F/160*C/ gas mark 3. Pop the stuffing into a buttered casserole dish.
- Cover and bake for 20 minutes, until heated through.(You are not cooking it, just heating it through.)
🦃HINTS AND TIPS FOR SUCCESS🦃
Use fresh bread crumbs, not dried
Traditional Newfoundland dressing is made with soft, fresh bread crumbs. They absorb the buttery onion mixture beautifully and create a moist, fluffy texture that dried commercial crumbs simply can't match.
Don't skimp on the summer savory
Summer savoury is the signature flavour in Newfoundland dressing. If you're unfamiliar with it, start with 1 tablespoon, but if you grew up enjoying traditional Maritime meals, you'll likely prefer the full 2 tablespoons.
Cook the onions until softened
Take the time to gently cook the onions in the butter until they are soft and translucent. This mellows their flavour and distributes their sweetness throughout the dressing.
Add the stock gradually
Different breads absorb moisture differently. Add the stock a little at a time, mixing well, until the dressing is moist but not wet. It should hold together when pressed lightly.
Season thoroughly
Taste before adding salt. A few grinds of black pepper can really enhance the savour flavour though.
Give the flavours time to mingle
If possible, prepare the dressing an hour or two before baking or stuffing the bird. This allows for the flavours to blend together beautifully.
Bake separately for crispy edges
Many people prefer to bake the dressing in a buttered casserole dish rather than inside the bird. This gives you those delicious golden, crispy bits around the edges while still keeping the center soft and flavourful.
Don't overmix
Mix just until everything is evenly combined. Overmixing can compress the bread crumbs and result in a heavier texture.
Customize to your family's taste
While the classic version is wonderfully simple, some families add a pinch of poultry seasoning, celery, or even a bit of chopped parsley. The traditional Newfoundland version, however, lets the summer savoury be the star.
🦃FREQUENTLY ASKED QUESTIONS🦃
CAN THIS BE MADE AHEAD OF TIME?
Absolutely! This can be prepared several hours ahead or even the day before. Cover and refrigerate it until you are ready to bake or use it to stuff your bird.
WHATS THE DIFFERENCE BETWEEN DRESSING AND STUFFING?
Traditionally stuffing is cooked inside the bird, while dressing is baked separately in a casserole dish. The ingredients are often the same, and many people use the terms interchangeably.
CAN I USE DRIED BREAD CRUMBS INSTEAD OF FRESH?
Fresh breadcrumbs are what is highly recommended for the best texture and authentic flavour. If using dry, they may make the dressing denser and require additional liquid.
WHAT IF I CAN'T FIND SUMMER SAVOURY?
Summer Savoury is the hallmark flavour of traditional Newfoundland Dressing. If you can't find it, poultry seasoning can be substituted, but the flavour won't be quite the same. Check local bulk food shops, speciality shops or online retailers if it is unavailable in your area.
CAN THIS BE FROZEN?
Yes, once prepared the dressing can be frozen for up to three months Thaw overnight in the refrigerator overnight before baking or reheating.
CAN I COOK THIS INSIDE THE BIRD?
Yes, just be sure that the center of the stuffing reaches a safe temperature when the turkey is fully cooked. (165*F/74*C)
CAN I ADD CELERY, HERBS OR OTHER INGREDIENTS?
Of course! While traditional Newfoundland dressing is wonderfully simple, many families add celery, parsley, poultry seasoning or even a bit of garlic. Every family has their own treasured version.
🦃A FEW OTHER STUFFING RECIPES YOU MIGHT ENJOY🦃
If you are like me the stuffing is the favourite part of any meal. Here are a few other favourite recipes to enjoy! I've never met one I didn't enjoy!
MARY BERRY'S SAGE & ONION STUFFING - One reason I have fallen in love with this stuffing is because of the simplicity of its preparation. It takes relatively few ingredients and goes together very quickly. With plenty of onions, dried sage leaves and soft bread crumbs, this is one of my most beloved of stuffings. But then, Mary Berry. She can't do wrong.
MOM'S POTATO & BREAD STUFFING - This is another Maritime tradition. Mashed potatoes (without milk or butter) mixed together with bread crumbs, seasonings, herbs, and onion to make a delicious stuffing that is quite delicious. A bit stodgier than the usual stuffing because of the potato, but every bit as delicious!
Pin this delicious recipe to your Side Dish, Holiday, or Stuffing recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 2 1/2 cups
Newfoundland Dressing or Stuffing
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This is one of my favourite stuffings. It's easy to make and is so, so, so delicious.
Ingredients
- 2 cups (216g) coarse soft white bread crumbs (about 6 slices thick white bread)
- 1 to 2 TBS summer savoury (Depends on how herby you want it to be)
- 1 medium onion, peeled and finely chopped
- 6 TBS (85g) butter
- 1/4 cup (60ml) chicken stock
- salt and black pepper to taste
Instructions
- Combine the breadcrumbs and savoury in a bowl large enough to hold them.
- Melt the butter in a skillet over medium heat. Sauté the onions until softened without colouring.
- Mix the onion and butter with the breadcrumbs, mixing everything well together. (If the mixture seems dry you can add the chicken stock.)
- Taste and adjust seasoning as desired with salt and black pepper.
- Preheat the oven to 325*F/160*C/ gas mark 3. Pop the stuffing into a buttered casserole dish.
- Cover and bake for 20 minutes, until heated through.
Notes
If the dressing is going to be stuffed in a chicken or turkey you will not have to use the chicken stock as the juices from them will keep the dressing moist and delicious.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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Few restaurant sauces have earned the loyal following of Winger's Sticky Fingers Sauce. With it's irresistible combination of sweet brown sugar and tangy hot sauce, this simple copycat recipe creates the perfect sticky glaze for crispy chicken strips, wings and more. Best of all it comes together with only three simple ingredients, making it an easy way to bring restaurant flavour to your own kitchen.
Whether you are serving it for game day, family movie night, or a casual dinner, this sweet-and-spicy sauce is guaranteed to have everyone reaching for seconds!
I have never been to Winger's but everything I have seen online about them makes me want to go there. They are a casual dining restaurant and alehouse based mainly in Utah, but have also spread to Idaho, Montana, Nevada, etc. They specialize in family friendly food and entrees, but one of their most popular dishes is their Sticky Finger's Sauce which is usually served with wings or chicken fingers.
This is a recipe that I adapted from one which I found on the Six Sister's Website. I printed it out wanting to give it a go. I thought it would be something Eileen would really enjoy.
I chose to use Schneiders brand frozen chicken tenders. I like the crisp and crunchy coating on them. I also like that they don't taste artificial and the chicken always comes out tender and not overly dry. There are not a lot in the bag, but they are huge so they go a long way and would easily feed four people.
The sauce came out nice and sticky and not overly hot. I was a big worried that it might be too spicy. I don't really like things that are too hot these days. This sauce had just the right amount of heat. If I had any concerns at all, it was that there was a lot of sugar in the sauce, but that can be helped by only drizzling the sauce over top and not drenching the chicken in it.
We both really enjoyed these! I served them with some Hellman's Chicken Wing Ranch mayo for dipping and Eileen was licking her chops! They are sticky though, so you may need to pass some wet cloths for finger cleaning!
INGREDIENTS NEEDED
TO MAKE
🐔WINGER'S STICKY FINGERS SAUCE (COPYCAT)🐔
Three simple ingredients put together in the most delicious way.
For the sauce:
- 6 TBS Franks Hot Sauce
- 4 TBS water
- 1 1/2 cups (300g) soft light brown sugar
To serve:
- Cooked chicken strips or fingers
- Ranch dressing for dipping
🐔INGREDIENTS NOTES🐔
Frank's Hot Sauce
This is what gives this recipe its signature tangy flavour and mild heat. It's the classic choice for a wing sauce because it provides plenty of flavour without being overwhelmingly spicy.
Water
A small amount of water helps to thin the sauce so it cooks evenly and allows the brown sugar to dissolve smoothly, creating that glossy sticky finish.
Soft Light Brown Sugar
This is the key to this sauce's famous sweet-and-sticky texture. The molasses in the sugar adds richness and smokiness and helps to create the caramelized coating, clinging to the chicken beautifully. Be sure to pack the sugar when measuring for the most consistent results.
HOW TO MAKE WINGER'S
🐔STICKY FINGERS SAUCE🐔
It really couldn't be easier!
- Cook your chicken fingers/strips according to the package directions. (I used Schneiders Chicken Tenders.)
- To make the sauce place all of the ingredients into a saucepan and heat over medium low heat until the sugar has thoroughly dissolved. (Don't allow to come to the boil, patience is key here)
- Pour the sauce over the cooked chicken pieces and serve warm, with or without ranch dressing for dipping. (I just drizzled the sauce over the chicken. You don't want it totally drenched. I served it with Hellman's Ranch Chicken Wing sauce.)
🐔HINTS AND TIPS FOR SUCCESS🐔
Simmer, don't boil
For the best flavoru and texture, gently simmer the sauce rather than letting it come to a rapid boil. This helps the ingredients come together smoothly without scorching.
Whisk frequently
Stir or whisk the sauce often while it cooks to ensure the sugar dissolves completely and the sauce develops a smooth glossy finish.
Taste and adjust
Everyone's preference for sweet and spicy is different. Taste the sauce before serving and adjust the heat, sweetness, or tanginess to your liking.
Coat wings or chicken strips while they're hot
For maximum flavour, toss freshly cooked wings in the sauce while they're still hot. The sauce will cling better and create that sticky signature coating.
Don't drown the chicken
Start with a small amount of sauce and add more as needed. You want the chicken coated, not swimming in sauce.
Let the sauce thicken
If the sauce seems thin at first, give it a few extra minutes to simmer. It will also continue to thicken as it cools.
🐔FREQUENTLY ASKED QUESTIONS🐔
WHAT IS WINGER'S STICKY FINGERS SAUCE?
This sauce is a sweet and tangy wing sauce with just a hint of heat. It's famous for coating chicken wings, but its equally as tasty on chicken strips or fingers as we have used it here.
IS THIS RECIPE VERY SPICY?
Not at all, this sauce has a mild to moderate kick, but the sweetness helps to balance out the heat. You can easily adjust the spice level to suit your taste.
CAN THIS BE USED ON MORE THAN JUST CHICKEN WINGS?
Absolutely! Today we enjoyed it on chicken strips cooked in the air fryer. It great on chicken tenders, grilled chicken, pork meatballs, sandwiches and even as a dipping sauce for fries.
HOW CAN I MAKE MY WINGS OR STIPS EXTRA CRISPY BEFORE ADDING THE SAUCE?
Bake or airfry until they are golden brown and crispy. Toss them in the sauce just prior to serving to maintain their crisp texture.
CAN THE SAUCE BE MADE AHEAD OF TIME?
Yes, the sauce can be prepped in advance and stored in an airtight container in the refrigerator until you are ready to use it.
HOW LONG WILL THIS SAUCE KEEP?
It will keep, stored properly in the refrigerator, for up to one week. Stir well before using.
CAN THIS BE FROZEN?
Yes, the sauce can be frozen in a freezer-safe container for up to three months. Thaw overnight in the refrigerator prior to using.
CAN THE SAUCE BE MADE SPICIER?
You can make it spicier by adding a little extra hot sauce, cayenne pepper or red pepper flakes to increase the heat without changing the overall flavour.
🐔A FEW OTHER COPYCAT RECIPES TO ENJOY🐔
Here are a few more copycat recipes that you might also enjoy! I know we sure do!
COPYCAT ANIMAL FRIES FOR TWO - Pure comfort food! Crispy golden fries are topped with melted cheese and smothered in a rich, tangy caramelized onion sauce, creating a homemade version of the fast-food favourite. Perfect as a shareable sack, side dish, or indulgent treat, they're packed with savoury flavour in every bite.
COPYCAT KFC COLESLAW - This small-batch KFC Coleslaw is crisp, creamy, and packed with nostalgic flavour, making it the perfect side dish for fried chicken, burgers, or summer meals. Refreshingly irresistible.
Pin this delicious recipe to your Copycat, Appetizer or Sauce recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 6 servings
Wingers Sticky Fingers Sauce
Cook time: 10 MinTotal time: 10 Min
Three simple ingredients. One very delicious, finger-lickingly tasty sauce! Makes enough for 1 1/2 pounds (708g) chicken strips.
Ingredients
For the sauce:
- 6 TBS Franks Hot Sauce
- 4 TBS water
- 1 1/2 cups (300g) soft light brown sugar
To serve:
- Cooked chicken strips or fingers
- Ranch dressing for dipping
Instructions
- Cook your chicken fingers/strips according to the package directions.
- To make the sauce place all of the ingredients into a saucepan and heat over medium low heat until the sugar has thoroughly dissolved.
- Pour the sauce over the cooked chicken pieces and serve warm, with or without ranch dressing for dipping.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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