On the TWENTY SECOND day of Christmas The Spice Trader gave to me:
SUMMER SAVORY is a herb from the Mediterranean region. It's flavour is reminiscent of THYME with a hint of MARJORAM, and it is an essential ingredient in chicken stock. Its flavour does not overpower dishes, but adds a particular dimension so it works well in blends, especially stuffing seasoning. SUMMER SAVORY has peppery notes that add dimension to this herb.
Here is a recipe for traditional Newfoundland Dressing.
- 675 grams white bread (one large loaf white Wonder Bread is best)
- 1 large white onion, peeled and finely diced
- 1 tablespoon olive oil
- 1/2 cup butter, melted and cooled
- 2 tablespoons sugar
- 2 tablespoons dried savoury
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
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.
Transfer to a baking dish. Bake for 90 minutes or until the bread has browned and has dried a little. It's important to mix the bread thoroughly every 20 minutes during the cooking time.
Remove from oven and serve immediately or allow to cool completely if serving as a cold side.