Oatmeal Poultry Stuffing

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.

• Ready In: 10 mins
• Serves: 6

Ingredients

• 5  cups oatmeal
• 1  onion (small yellow or white)
• 8  tablespoons butter
• 1⁄4 cup vegetable shortening
• 1⁄2 teaspoon sage
• 1  garlic clove
•  salt
•  pepper (ground black peppercorns)

Directions

1. Dice onion to 1/4 inch pieces.
2. Dice garlic to very small pieces.
3. Dry mix oatmeal, salt, pepper, sage, onion, and garlic.
4. 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.
5. Fluff mixture so it isn't hard-packed, and then stuff bird with mixture.
6. 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.