Nova Scotia Dressing

Nova Scotia dressing is the Maritime answer to bread stuffing: half mashed potato, half seasoned breadcrumbs, bound with melted butter (or margarine, the classic way) and a generous handful of chopped onion. It’s denser and creamier than a Thanksgiving-style stuffing, and Maritimers swear by it alongside roast chicken, turkey, or a Sunday pork dinner.

The texture sits somewhere between mashed potato and bread stuffing. Cube the potatoes small so they cook through in 20 minutes, drain them well, then mash before mixing in the seasoned crumbs. Wet potatoes make a gummy dressing.

Poultry seasoning carries most of the flavor here, so taste as you go. Two teaspoons is a starting point; anyone who likes a strong sage note can push it further. A pinch of dried summer savoury, the East Coast’s signature herb, is a worthwhile addition if you’ve got it on the spice rack.

This recipe makes a generous batch by design. Portion any leftovers into meal-sized servings and freeze; reheat in the oven or microwave the night you need them.

Kitchen Tips

• Use a starchy potato like russet for the fluffiest mash. Waxy potatoes turn dense in dressing.
• Toast the breadcrumbs in a dry pan first if they’re soft and pale; it deepens the flavor.
• Mix while the potatoes are still warm so the butter melts evenly through everything.
• Pack into a buttered baking dish and bake at 350°F (175°C) for 20 minutes if you want a crisp golden top.

Variations

• Swap margarine for butter for a richer, fuller flavor.
• Stir in cooked, crumbled bacon or sautéed mushrooms for a heartier version.
• Add a beaten egg before baking to bind it tighter for clean slicing.