Tested till perfect Cranberry Savory Stuffing

Cranberry Savory Stuffing

Summer savory is the stuffing herb of choice in Atlantic Canda.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2007

Recipe4 out of 5 based on 11 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 cups (2 L)


  • 1/2 cup 1/2cupbutter
  • 1 1oniononions, diced
  • 1 cup 1cupdiced celery
  • 2 tbsp 2tbspchopped fresh summer savory, (or 2 tsp/10 mL dried)
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 10 cups 10cupscubed focaccia bread
  • 1 cup 1cupdried cranberries
  • 1 cup 1cupturkey stock, (approx)
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In large saucepan or Dutch oven, melt butter over medium heat; fry onion, celery, savory, salt and pepper until softened, about 7 minutes.

Add bread and cranberries; stir to combine. Add stock, 1/2 cup (125 mL) at a time, until absorbed. Reduce heat to medium-low; cook, stirring occasionally and adding up to 1/4 cup (50 mL) more stock if bread becomes dry, until flavours are blended, about 15 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

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