Stuffing. Also known as dressing.
Newfoundlanders tend to have a very simple version of dressing. I like our version so much that I never vary the recipe, despite being the kind of girl who likes to try new recipes. Not when it comes to dressing; I always make it the same.
Savoury is an herb we use a lot around here. Lamiacaea satureja. Also know as summer savoury. It is grown and sold locally by Mt. Scio Farm.
Savoury is a treasure that is great in chicken dishes like roasted chicken, chicken soup, chicken stew, but it is a nice compliment to fish dishes like fish cakes and fish stews. I have read that it has aphrodisiac properties as well. Sounds like too much savoury may lead to unsavory behaviour? Sorry, I couldn't resist.
A recipe for dressing can be found on the Mt. Scio savoury bottle. Their ratio of bread crumbs to butter is 1 cup of bread crumbs to 4 tablespoons of butter. This seems quite reasonable to me. I tend to be very generous with the butter because the poultry will dry out if the dressing is too dry. Any excess butter will either moisten the chicken or come out in the drippings (which I skim off before I use the drippings in gravy anyway, and use later in a suitable recipe, so no harm done).
If you ever make this type of dressing, and manage to have some left over, throw it on some french fries and top it off with some gravy. You will not regret it. It is the Newfie equivalent to Quebec's poutine; you will find it in every local restaurant that serves french fries and gravy.
Now, how about all that warm weather we should have gotten this summer? A bit late now, but perhaps we may be treated to a lovely fall. In the short term, according to Ryan, there shouldn't be anymore cold, foggy, wet ol' days for the rest of August. Should this turn out to be untrue, you will find me surrendered, buried in Christmas, with an eggnog in my hand.