6 Cups potato
4 Slices toasted Bread
1 Large onion
½ Cup currants or raisins
2 Diced apples
1 Tsp. Summer Savory
1 Tsp. All Spice
1 Tsp. Sage
Boil potatoes, drain, break up with a fork, set aside. (Potatoes can be cooked the previous day)
Dice a large onion and fry in butter until golden.
Toast four slices of bread, I use 12 grain. The dryer the better so toast twice if it’s still moist.
Cut or pull into small pieces.
In a large bowl mix the onion and bread, scrape up the bread crumbs and throw that in as well.
Add crumbled potatoes and mix. Dice apple (Gravenstein or Cortland work best) and add to mixture. Currents or raisins add a delightful flavour. If Currants or raisins are hard, soak in warm water to moisten before adding them to the mixture.
Add the summer Savory, All Spice and Sage. Taste and add more spices if needed. Add salt and pepper to taste. Stuff turkey or put in a casserole dish to cook separately. When the turkey has cooked for an hour or so, ladle some of the juices on the dressing to add turkey flavour so it appears to have been cooked in the bird. Cook in same oven with turkey for about an hour.