Savory Dijon 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.

MOIST AND SAVORY STUFFING

Steps:

• Heat the oven to 350 degrees F.
• Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Remove the saucepan from the heat. Add the stuffing and mix lightly.
• Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake for 30 minutes or until hot.
• Serving Suggestion: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. For dessert, serve key lime pie.

GRANDMOM JACOBS' SAVORY STUFFING

Steps:

• Preheat the oven to broil.
• Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
• Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
• Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.

MOIST & SAVORY STUFFING

Steps:

• Heat the broth, black pepper, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender, stirring often. Remove the saucepan from the heat. Add the stuffing and mix lightly.
• Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Cover the baking dish.
• Bake at 350°F for 30 minutes or until the stuffing mixture is hot.
• Recipe tip: Serve with a store-bought rotisserie chicken or turkey breast and steamed whole green beans. Serve key lime pie for dessert.