Prep 10 mins
Cook 0 mins
A Scottish recipe for stuffing that works well in turkey or roaster chicken. The quantities obviously depend on the size of the bird, so adjust accordingly.
- 5 cups oatmeal
- 1 onion (small yellow or white)
- 8 tablespoons butter
- 1⁄4 cup vegetable shortening
- 1⁄2 teaspoon sage
- 1 garlic clove
- pepper (ground black peppercorns)
- Dice onion to 1/4 inch pieces.
- Dice garlic to very small pieces.
- Dry mix oatmeal, salt, pepper, sage, onion, and garlic.
- Knead in the vegetable shortening, then knead in half of the butter. If consistency is not sticking together to form a clump when kneading, then continue to add butter in 1 tbs. increments. Increase amount of butter if necessary.
- Fluff mixture so it isn't hard-packed, and then stuff bird with mixture.
- On edit: I generally cook turkey slower and longer than most and add water to the pan for gravy use. I baste it several times throughout and shoot the water with a squeeze bulb type baster directly into the bird's cavity to keep the dressing moist.
This is a very different recipe. The flavours were good, however the texture of the oatmeal took quite a bit to adjust to. DS really enjoyed it though, so I think that if I make this again it will be in a combination with regular bread crumbs.