Newfoundland Dressing (As Seen in Turkey Dinner or on Fries, Dressing and Gravy)

Fries, Dressing and Gravy has become synonymous with Newfoundland in recent years.  Or Jiggs Dinner. Or Turkey Dinner. Or Chicken Dinner. The common factor here is the Dressing.

I've heard people refer to it as stuffing as it is stuffed into the bird of choice but I only know it as dressing. No potato, no sausage, no nuts or seeds or anything complicated.

What you need to have is Mt. Scio Savoury. If you come at me with Summer Savoury, Sage or any type of foolishness I will have to ban you... You can kiss as many codfish, puffins arses you want, you'll still be known as the person who wanted to add Sage.

This recipe works both as stuffed into the bird and as standalone.  Standalone you say? Then is it Stovetop?

Listen, that kind of talk will get you banned as well.

Here is my version of dressing, it is moist, flavourful and if put on french fries with gravy on top you will weep in joy. I typically make it when I am roasting a chicken, turkey or something else that requires the oven to be on for an extended period of time.

Today I'm baking cookies, roasting vegetables and other nonsense - the key is a warm oven for hours.

Things you Need (Otherwise Known as Ingredients and Supplies)

1 Medium Onion, Diced

1/4 cup Butter

1 Tbsp + 1 tsp Mt. Scio Savoury
Pinch of Pepper

1/4-1/3 cup Chicken Stock (not everyone uses stock but I find it becomes too dry without it). You could use vegetable stock if you prefer - I am not sure of the taste difference.

4-5 Cups of Bread Crumbs

Heavy bottomed mixing bowl or pot with lid
Skillet

Things you Do (Otherwise Known as Directions)

In a medium skillet, melt butter.

Add onions and saute on medium-low for 5 minutes.

Take breadcrumbs and put in a sturdy metal bowl.

Add onion mixture, pepper and Mt. Scio and mix very well.

Add chicken broth and make sure everything is combined. Not soupy but moist.

Cover with tin foil, then a tea towel and place over (or near) the oven vent and leave it for hours. I typically give it a stir every hour. The onions are cooked but the mixture needs heat and time to get the flavours to meld.

It usually takes 3 or 4 hours (depending on the amount and size of bowl). You'll notice the colour change to a golden colour  (check the two close up pictures) and the smell will be more glorious. I also notice that the savoury changes from green to dark brown, almost black in colour. If it looks to be getting dry, add a tablespoon of stock, remove from heat but keep it covered, it doesn't have to be piping hot especially if gravy is also on the menu.

Alternate Method:  Stuff it in the bird of your choice where the sun doesn't shine (poor thing) and close with whatever method you typically use.
or
Put in foil wrap and put in with whatever you are roasting for about 25-35 minutes. I would recommend adding the stock if using this method.

Continuing on with the oven top method...

Add to your Sunday dinner plate, your fries or even a turkey sandwich!

Cheers all,
Lori