Anthology's Savory Stuffing
- Anthology of Crumbs
- Nov 11
- 1 min read
1
Bread Quality:
Using slightly stale (day or two old) bread is best for absorbing the moisture without turning to mush. I often use Texas style bread.
2
Mixing Method:
Mixing by hand (as suggested in the instructions) is the best way to ensure proper moisture and seasoning distribution.
3
Moisture Check:
The consistency should feel very wet or "squishy" before baking; if it is too dry, it will be hard after cooking.
Notes
1
Prepare Bread: Cube and toast a day or two old white sandwich loaf under the broiler on cookie sheets the night or day before. Transfer the cubes to a large mixing bowl.
2
Make Base: Cook the bacon with the chopped onion. Add the butter and let the mixture cook gently for about 30 minutes to gather the flavours.
3
Wetting Mixture: Pour this mixture along with the lightly beaten eggs over the bread cubes. Keep the bacon pan on the heat and add hot water to it to gather the bits this pan liquid is critical for moisture and flavour.
4
Season and Mix: Start mixing the cubes and wet mixture. As you go, add the poultry seasoning sage parsley marjoram and a wee bit of savory plus salt and pepper to taste.
5
Achieve Consistency: Continue to add small amounts of the bacon/onion water. Mix with your hands to judge the consistency and smell the flavours. The consistency should be quite squishy, not pasty. Sample a wee bit to test the seasoning balance.
6
Cook: Pack the finished mixture loosely into the turkey (as it expands) or cook in a casserole dish covered with foil. Drizzle with chicken broth every once in a while if baking in a dish. GOOD LUCK!
Instructions
plain bread loaf
6-8 slices bacon (cubed)
small onion (chopped)
⅓ cup (75 g) butter
2 eggs (lightly beaten)
poultry seasoning (to taste)
sage (to taste)
parsley (to taste)
marjoram (to taste)
savory (to taste)
salt (to taste)
pepper (to taste)
Anthology's Savory Stuffing
Lorraine
This stuffing holds a special place in the holiday tradition, born from a last minute Christmas morning improvisation. It captures that deep, comforting, savory flavour that defines holiday cooking. The base of toasted bread cubes is soaked in rich butter, bacon, and onion, creating a moist, squishy consistency, which is then layered with the complex aromas of poultry seasoning, sage, and marjoram. The technique relies on smell, touch, and taste, ensuring a deeply personal and perfectly balanced holiday side dish.
Servings :
~8 servings
Calories:
Prep Time
15 min
Cooking Time
30 min
Rest Time
0
Total Time
45 min
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