Jeanies Scottish Stuffing Recipes

Steps:

• Melt the butter and gently fry the onion until soft.
• Stir in the oatmeal, season and cook gently for 10 minutes.

Steps:

• Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.
• In a large saute pan, saute the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.
• Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture.
• Roughly chop the chestnuts and add to the mixture.
• Chop the gesiers and add to the mixture with a few tablespoons of duck fat.
• Add the Italian parsley.
• Mix everything together very well and taste for seasoning, add salt and pepper as necessary.
• Beat the egg well and add to the mixture, mix together very well.
• Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.
• Gesier:
• 2 pound gizzards (duck, chicken or turkey)
• 3 cups rendered duck fat
• 3 sprigs of thyme
• 4 cloves garlic, lightly crushed
• Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees.
• Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.

Steps:

• Whip margarine until smooth.
• Slowly add 1 cup shortening.
• Whip until fluffy.
• Add vanilla, powdered sugar and flour.
• Whip until smooth.
• May add up to one cup more powdered sugar to increase stiffness of frosting.
• Decorate cake as desired.

Steps:

• Melt the fat or heat the oil in a large frying pan.
• Add the onion and cook until soft and golden.
• Add the oatmeal and mix in well.
• Cook for about 5 minutes, stirring frequently.
• Add the stock and allow it to be absorbed by the oatmeal.
• Season well and serve with light creamy mashed potatoes.
• (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).