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.


If you prefer, you can buy stuffing bread, but this recipe works best if you take the time to prepare the bread yourself.