Old Fashioned Savoury Onion Stuffing Recipes

TRADITIONAL NEWFOUNDLAND SAVOURY DRESSING

Steps:

• Preheat oven to 400 degrees.
• In a skillet, saute the onions with the olive oil until lightly browned. Remove from heat and allow to cool.
• Melt butter and set aside to cool.
• Add two or three slices of bread to a food processor and pulse until bread is broken down into crumbs (about the size of rice).
• Place all of the grated bread into a large bowl. Add the sugar, savoury, salt, and ground black pepper. Toss well to combine.
• Add in the onions and pour in the melted butter. Use a spatula to toss until the butter and onions have been well incorporated into the bread mixture.

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

OLD FASHIONED POULTRY STUFFING RECIPE

Steps:

• 1. IN A SKILLET, COOK CELERY AND ONION WITH SEASONINGS IN BUTTER UNTIL TENDER. ADD SOUP AND TOSS LIGHTLY WITH CORNBREAD AND SPOON INTO A 1 1/2 QUART CASSEROLE DISH AND BAKE AT 350 F FOR 45 MINUTES.

SAVOURY MINCE

Steps:

• Heat oil in a large saucepan, then add onion, celery and carrot and sauté for 5 minutes, or until softened. Add garlic and cook, stirring, for 30 seconds.
• Add beef mince / ground beef and cook, breaking up with a spatula or wooden spoon, for 8-10 minutes until browned.
• Add flour and stir through, then add in potato, beef stock, Worcestershire sauce, tomato paste and season with salt and pepper and stir to combine. Bring to boil, then reduce to a simmer, stirring occasionally, for 15 minutes or until potato has cooked and sauce is thickened. If the liquid evaporates too quickly before the potato cooks through, add a little more stock to the saucepan.
• Stir in peas and cook for 2-3 minutes until tender. Serve on top of toast, rice or a baked potato.

SAGE AND ONION STUFFING

Steps:

• Dice onions.
• Put them in a pan with just enough water to cover them and parboil.
• Chop the fesh sage finely, if using.
• Drain the onions.
• Mix fresh or powdered sage and oninons in a bowl with the bread crumbs.
• Melt butter, add to stuffing, and season to taste.
• Stuff the bird of your choice or cook at 350 degrees for 35-45 minutes in a well greased pan.

EASY SAVOURY MINCE

Steps:

• Heat the oil in a shallow casserole dish or saute pan that has a tightly fitting lid. Add the onion and cook for a fry for a few minutes, then add the garlic and cook for another minute or so, until starting to turn golden.
• Add the mince to the onion to cook. It's best to do this in stages so that the mince has enough room in the pan to fry, rather than steam. Cook until all the meat is browned and there is no liquid left in the pan.
• Add the flour and stir in. Continue to cook, stirring all the time. Make sure nothing sticks to the bottom of the pan and burns.
• Add herbs, tomato puree and beef stock, together with wine and yeast/beef extract/ soy sauce / Worcestershire sauce if used. Stir briefly, and bring to a gentle simmer.
• Turn the heat right down and cover with the lid. The dish should be on a very gentle simmer. Leave for 20 minutes.
• After 20 minutes, it should be dark and glossy, with a rich, thick gravy. Add the frozen vegetables and cook for a further 5-8 minutes.
• Serve with potatoes, rice, pasta or on toast as a sloppy joe. Or allow to cool and freeze.

GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING

Steps:

• 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.

THE BEST STUFFING RECIPE

Steps:

• Cut the bread into 1-inch cubes and arrange it onto a baking sheet. Allow the bread to dry out for 3-12 hours.
• Grease an 8x8 or 2-quart baking dish with butter. Preheat oven to 350 degrees F.
• Melt 1/4 cup (or 1/2 stick) butter in a large heavy-bottomed skillet, over medium-low heat.
• Add onions, celery, and fresh thyme leaves to the skillet. Season with a pinch of salt and pepper. Saute veggies until softened slightly, about 7 minutes.
• Place the bread cubes in a large mixing bowl. Add in the sauteed veggies and another pinch of salt and pepper. Toss well.
• Add in the chicken stock, 1 cup at a time, and toss until bread cubes are moistened completely. You want the bread to be wet and softened, but not drenched in liquid or soggy. You may not use all the liquid.
• Pour the prepared stuffing into the prepared baking dish and cover with foil.
• Bake at 350 degrees for 40 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden.

OLD FASHIONED SAVOURY ONION STUFFING

Steps:

• Melt the butter in a large saucepan (big enough to hold the onions) add the onions and 4 tablespoons of the summer savoury.
• Simmer at a low heat, stirring every five minutes or so until the onions are very tender, this takes an hour or two.
• Cook the potatoes until very tender, drain and mash with the milk.
• Add the onion mixture, the bread, 1 tablespoon summer savoury, salt, pepper and optionally the soya sauce.
• Mix well (I just use the potato masher and keep mashing until well combined).
• At the point I taste the mixture and adjust salt and pepper and start adding more summer savoury until it's where I like it.