Traditional Newfoundland Dressing (Stuffing) Recipe with Summer Savoury

 

 

If you've ever enjoyed a traditional Newfoundland holiday dinner, chances are that you have tasted this much beloved Newfoundland Dressing (or stuffing). Made with fresh bread crumbs, butter, onion, and plenty of summer savoury, this simple recipe has been a staple on family tables in Eastern Canada for generations. Whether tucked inside the bird, or baked separately until golden and fragrant, it delivers the comforting flavours of home in every bite.

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.

Salt and pepper

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.

1. Combine the breadcrumbs and savoury in a bowl large enough to hold them. (You don't want to overcrowd it for proper mixing.)
2. Melt the butter in a skillet over medium heat. Sauté the onions until softened without colouring. (Don't be in a rush.)
3. 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)
4. Taste and adjust seasoning as desired with salt and black pepper.
5. Preheat the oven to 325*F/160*C/ gas mark 3. Pop the stuffing into a buttered casserole dish.
6. Cover and bake for 20 minutes, until heated through.(You are not cooking it, just heating it through.)
7. 
   

 

🦃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!

 

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Yield: 2 1/2 cups

Author: Marie Rayner

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

1. Combine the breadcrumbs and savoury in a bowl large enough to hold them.
2. Melt the butter in a skillet over medium heat. Sauté the onions until softened without colouring.
3. Mix the onion and butter with the breadcrumbs, mixing everything well together. (If the mixture seems dry you can add the chicken stock.)
4. Taste and adjust seasoning as desired with salt and black pepper.
5. Preheat the oven to 325*F/160*C/ gas mark 3. Pop the stuffing into a buttered casserole dish.
6. 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.

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