Classic Nova Scotia Turkey Dressing with Summer Savoury

A Homestyle Favorite from My Kitchen to Yours

There’s something about the smell of turkey dressing in the oven that instantly takes me back to holiday dinners and cozy Sunday afternoons. This Nova Scotia Turkey Dressing is one of those no-fuss, full-flavor recipes that just feels like home.

It’s made with simple ingredients—stale bread, mashed potatoes, and lots of onions—and seasoned the old-fashioned way with summer savoury, a herb that’s basically the secret weapon of East Coast kitchens.

If you’ve never tried making your own dressing from scratch, don’t worry. I’ll walk you through it step by step.

Ingredients

• 12 cups white bread, torn into 1-inch pieces (let it dry out for a few days)
• 3 large russet potatoes
• 1 tablespoon garlic salt
• 2 tablespoons unsalted butter (for the potatoes)
• ½ cup unsalted butter (for cooking the onions)
• 4 large onions, diced
• 2 tablespoons dried summer savoury (or a mix of dried sage and thyme if you can’t find it)

Instructions for the Turkey Dressing

1. Prep the Bread

Three days before you plan to make the dressing, tear your white bread into chunks and leave it out on a baking tray to get stale. If you’re short on time, you can lightly toast the bread and tear it up instead.

2. Boil the Potatoes

Peel and chop the potatoes, then boil them in salted water until they’re soft. Drain them, then mash with 2 tablespoons of butter and the garlic salt. Keep them chunky—this isn’t the time for whipped potatoes!

3. Cook the Onions with Savoury

In a frying pan over medium heat, melt ¼ cup of the butter. Add the diced onions and summer savoury. Cook for about 3 minutes, just until the onions soften. Then add the rest of the butter and let it melt. Remove from heat.

4. Combine Everything

In a big bowl, mix the mashed potatoes, torn bread, and the onion mixture. Stir everything together gently. You want the bread to stay a little chunky, not mushy.

5. Bake the Dressing

Preheat your oven to 375°F (190°C). Spread the dressing mixture into a greased casserole dish or baking pan. Cover with foil and bake for 40 minutes. Then remove the foil and bake for another 20 minutes to let the top get golden and slightly crisp.

Tips from My Kitchen

• Summer Savoury: This herb makes all the difference. If you’re outside the Maritimes and can’t find it, try equal parts dried sage and thyme—but if you can find the real deal, use it!
• Inside or Outside the Bird? This dressing can be stuffed inside a turkey, but I like baking it on its own. You get more control, and it doesn’t soak up too much moisture.
• Make Ahead: You can prep the whole thing a day early and just reheat it when you need it. A little melted butter drizzled on top brings it right back to life.
• Don’t Overmix: Keep the texture a little rough—it gives the dressing that homemade, rustic feel we all love.

Why I love this Turkey Dressing

In my house, turkey dinner doesn’t happen without this dressing. It’s not fancy, but it’s deeply flavorful and satisfying in a way that store-bought stuffing never is. Every bite brings a little comfort, a little history, and a whole lot of love.

This is the kind of recipe you pass down—the kind that brings people back to the table year after year. I hope it finds a spot in your holiday traditions too.

Credits

This recipe was originally inspired by the wonderful post on Bacon Is Magic, where you can also find photos and more East Coast cooking ideas.