My mother-in-law’s family gave my husband this flavorful, juicy dish.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 potatoes, peeled and cubed
- ½ cup butter
- 2 celery stalks, finely chopped
- 1 large onion, minced
- 2 tablespoons dried summer savory
- 2 eggs, beaten
- 6 slices bread, cut into cubes
- salt and ground black pepper to taste
Instructions
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
- Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
- Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
- Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition Facts
| Calories | 163 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 166 mg |
| Sugars | 2 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Mmmmmmm this is one of those tried and true recipes. U don’t need measurements. You can omit the egg. My advice more summer savoury. Use the turkey drippings to moisten ( turkey with tons of butter and summer savoury). Spice and try until diapered taste is reached. When the heart burns comes later your happy to have it. Lol my family is from New Brunswick. Any one I have brought o my families turkey dinners alllways say it’s the best they ever had !!!
I couldn’t find my late father’s recipe (Acadian from PEI) and this was perfect! He used about 1/2 the bread, and his secret for keeping the dressing moist was to poke holes in the top with a fork and then to pour some of the cooked turkey juice over the top of the dressing before it baked (about 1/4 cup for the amount in this recipe). Adds to the flavour too! Thank you for posting! Note: We always boiled the neck and giblets separately and used the juice for gravy and dressing.
This recipe is very similar to the one my Mom made (she was from Moncton, NB). So happy I found the actual measurements. The only thing different, my Mom used stale bread and soaked the bread in a tiny bit of milk!!!!
Love this stuffing! I’ve made it every thanksgiving for 3-4 years now and will be making it again this weekend for thanksgiving! I also use toasted cubed breadcrumbs (either buy them that way or put my bread slices in the oven to toast it). Love love stuffing that has potatoes added. Thank you for this recipe!!
We grew up in Dalhousie, NB eating this stuffing except we never added the eggs. And now I toast my bread crusts & cube them. Love the flavor of the summer savory & tend to add a bit more. Couldn’t imagine turkey dinner without this stuffing.
I’m from New Brunswick and this is very close to my mother’s recipe. She didn’t use egg but boiled the onion with the turkey giblets and used the liquid as the binding. She also sometimes added the diced giblets to the stuffing. I didn’t have the opportunity to get her recipe before she passed (she went by smell and feel) so this is very helpful and I can’t wait to try it!
Very good
I left out the bread and used sweet potatoes – orange fleshed, needed to be gluten free, and it was so delicious. Everybody loved the taste.
My stars may be biased due to the fact that I cook seldomly and when I can create somethinv edible at the least, I immediately fancy it haha. But realistically, I loved the way it wasn’t overpowering but was still flavorful and lasting. I would make this again and would love to expand on it someday! (Do note that I have yet to bake it!)
Yes I left out the bread and added more summer savory and a little more onion. And a hand full of rasins for a touch of sweetness.
No I didn’t try this recipe, but this is VERY similar to the recipe my grandmother makes! I finally found exact measurements thank you! Only thing my grandmother does different is no onion and she boils her celery to use the celery water in the stuffing, less dry.
This is my go to recipe. Tried, tested and true!
I didn’t have savory, so used “Bell’s Seasoning” instead. Very tasty. We were trying to duplicate a favorite family recipe and this came very close!
Love this recipe. Simple and delicious. I add dried cranberries for a yummy twist.
This is the same as I’ve made for years… Being from northern Maine, many of our recipes are from our neighbors and friends in New Brunswick!
I made this times 17 and serve it at a wedding of 195 people. I froze it then heated it the day of the wedding. It was absolutely perfect. I don’t know how else you could make enough stuffing for 200 people! Thanks for this fabulous recipe. The only thing I did differently is add a whole lot more poultry seasoning.
Very similar to my mothers recipe although I do not use celery and only 1/2 of an onion as my family doesn’t care for onions. Summer Savoury is a must for a true New Brunswick taste. Gives it that taste of home for the holidays.
This is perfect. Excellent side dish for roasted turkey.
Great recipe thanks
This dish is a lot like my mother used to make. It is simple yet brings back my growing up holiday memories. The only changes I made was to add a brushing of butter on the top of the dish to enhance browning and crispy bits on the outside. I also used raisin bread and added a peeled and chopped apple. Wonderful.
I am from New Brunswick and this is exactly like my grandmother’s…delish!