Savoury Bread Dressing
A summer savoury bread stuffing baked alongside roast dinners, made with dried bread, onion and the herb summer savoury that is closely tied to Newfoundland cooking.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Baking dish
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 9 g
- carbs
- 32 g
- protein
- 6 g
- calories
- 240
Instructions
- 1
Preheat the oven to 180C and butter a baking dish.
- 2
Melt the butter in a skillet and sauté the onion and celery until soft.
- 3
Stir in the summer savoury and cook a minute more until fragrant.
- 4
Toss the bread cubes with the onion mixture in a large bowl.
- 5
Whisk the egg into the broth and pour over the bread, tossing until evenly moistened.
- 6
Season with salt and pepper, transfer to the dish, and bake uncovered 35-40 minutes until golden.
Chef's tips
Dried summer savoury is much stronger than fresh, so measure carefully and taste the sautéed onion mixture before adding more.
Ingredient substitutions
- summer savoury → a mix of thyme and sage in a pinch, though the flavour will differ
- chicken broth → vegetable broth for a vegetarian version
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat covered in a 160C oven until warmed through.
Common mistakes to avoid
- •Using too much savoury and overpowering the dish
- •Making the bread mixture too wet, leading to a soggy bake
Serving suggestions
Cooked Savoury Bread Dressing?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
