Potato and Bread Stuffing (New Brunswick)

This deliciously moist potato stuffing for turkey is a New Brunswick-Style staple which pairs well with poultry.

3 potatoes, peeled and cubed
½ cup butter
2 stalks celery, finely chopped
1 large onion, minced
2 Tbsp. dried summer savoury
2 eggs, beaten
6 slices bread, cut into cubes
sea salt
black pepper, freshly ground

Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.

Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5-7 minutes. Fold into the mashed potatoes along with the savoury and allow to cool until just warm.

Place the cooled mashed potatoes into a large bowl and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.

Makes 12 servings.

Nutritional information:
Per serving: Calories 163 | Fat 9 g | Carbs 18 g | Protein 3 g