Prep 20 mins
Cook 2 hrs
This is an old family recipe from my father's family that was passed down by learning how to make it in the kitchen. I don't think I've ever seen it written down anywhere. My father never used to measure anything. He started teaching me how to make this when I was 10, and eventually (given that we only made this a few times a year, Thanksgiving, Christmas, sometimes Easter) when he decided I was doing it right, I became the one to make it. I found the soya sauce add-in years after I left home by experimentation... This recipe makes a lot, enought to stuff one huge turkey or two smaller ones. My kids prefer it heated in a covered casserole dish in the oven or microwave rather than cooked in the turkey, they think the turkey fat cooking in with it makes it gross. I suspect they would think that of any stuffing... Leftovers reheat well in the microwave, or can be frozen.
- 2 lbs potatoes, scrubbed
- 2 lbs onions, chopped
- 5 tablespoons summer savory (more if desired, I use about 10)
- 1⁄2 cup butter
- 2 teaspoons salt (or to taste)
- 1⁄2 teaspoon black pepper (or to taste)
- 1⁄2 cup milk
- 8 slices bread, diced
- 2 tablespoons dark soya sauce (optional, this was never in the original recipe but we like it better with it)
- Melt the butter in a large saucepan (big enough to hold the onions) add the onions and 4 tablespoons of the summer savoury.
- Simmer at a low heat, stirring every five minutes or so until the onions are very tender, this takes an hour or two.
- Cook the potatoes until very tender, drain and mash with the milk.
- Add the onion mixture, the bread, 1 tablespoon summer savoury, salt, pepper and optionally the soya sauce.
- Mix well (I just use the potato masher and keep mashing until well combined).
- At the point I taste the mixture and adjust salt and pepper and start adding more summer savoury until it's where I like it.
Just like Mom used to make! I baked it in a dish until golden. Even my 4 year-old ate it! Thanks!