Are you a Potato or a Bread?
As a child, I liked neither type of turkey stuffing, although I was primarily exposed to the potato-based variety. For a long time, I absolutely hated mashed potatoes: the lumps, the starch, the mush, the insipid flavor – to me, eating them felt kind of like vomiting, in reverse (and I had severe emetophobia, so nothing could be more horrifying to me. #anxiouschildproblems).
I always requested a baked potato when mashed were on the menu at home, and to me, potato stuffing was the culmination of everything horrible about mashed potatoes: made extra lumpy with the addition of bread crumbs, with slimy little onion sensory land mines buried in its mushy flesh, and perhaps worst of all, peppered with flecks of green stuff. Much aligned with the minimalist palette of my school day lunch box (lettuce on dry white bread and a Vachon cake, anyone?), holiday dinners for me were sparsely dished: portion of dark meat turkey, green vegetable or carrot, baked potato with butter & salt, bread roll.
- No gravy.
- No cranberries.
- No stuffing.
- Multiple desserts.
- Glass of Pepsi.
As I matured, so did my tastes (I still weirdly like a Coke Zero with my turkey dinner, tho. And multiple desserts is a legacy I cannot relinquish. Also, #darkmeat5ever). Eventually I grew to appreciate the delicate warmth of a pile of spuds spiked with summer savoury, but when I discovered pure bread stuffing, it was: Game. Over. Suddenly the meat, the veggies, the rolls, the desserts – they all became but trivial afterthoughts piled alongside the piece de resistance that was fried crumbs of Wonderbread bathed in a buttery onion & sage sauce, sprinkled with fragrant flecks of savoury, and tumbled over low heat until golden, crisp, and tender. Addictive.
Salt & pepper, taste test, taste test, taste test, taste test. Serve.
My favorite menu item at a local family restaurant is something they call the “Turkey Deluxe”. It consists of a warm hamburger bun piled high with shredded roasted turkey and a scoop of potato & bread stuffing, drenched in rich golden gravy, and served with packets of cranberry sauce. I get mine with a side of crispy, golden, salty, fresh cut french fries, doused in ketchup.
Well, I didn’t have fries this weekend, but I did have mini naan bread rounds from the grocery store, a little jar of my mom’s homemade cranberry sauce, a Tupperware dish full of turkey and stuffing, some leftover gravy, and an appetite for success.
At eating. This. Which I did.
If you make my Simple Savoury Stuffing Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
1 loaf of non-fresh bread (I use white) 1 large onion, diced 4 stalks celery, diced 1 cup of butter 2 – 3 Tbsp summer savoury 1-2 tsp ground sage (depending on preference) 1 box Stove Top stuffing (turkey flavour) – optional 1/4 cup water (if using stove top stuffing) salt & pepper to taste Try out our Simple Savory Stuffing Recipe and post your results below in the comments…
How to make Simple Savory Stuffing
1 loaf of non-fresh bread (I use white)
1 large onion, diced
4 stalks celery, diced
1 cup of butter
2 – 3 Tbsp summer savoury
1-2 tsp ground sage (depending on preference)
1 box Stove Top stuffing (turkey flavour) – optional
1/4 cup water (if using stove top stuffing)
salt & pepper to taste
Try out our Simple Savory Stuffing Recipe and post your results below in the comments…