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.
Provided by lynxpilot
Categories Scottish
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 479.1, Fat 28.2, SaturatedFat 12.9, Cholesterol 40.7, Sodium 112.4, Carbohydrate 47.3, Fiber 6.9, Sugar 1.8, Protein 11.2
SKIRLIE (SCOTTISH OATMEAL STUFFING)
Make and share this Skirlie (Scottish Oatmeal Stuffing) recipe from Food.com.
Provided by megsmaw
Categories Scottish
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter and gently fry the onion until soft.
- Stir in the oatmeal, season and cook gently for 10 minutes.
OATMEAL TURKEY STUFFING
This is an essential part of our Christmas tradition. Bread stuffing tastes drab and spongey in comparison.
Provided by lawiebe
Categories Grains
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Dice onion and celery.
- Melt butter in a large frying pan or sauce pan.
- Add onion and celery and saute until soft.
- Add oatmeal and seasonings. My mom uses poutry seasoning and that is really nice too.
- Stir until well mixed.
- Moisten with water until clumpy.
- Gently pack into the turkey cavity bottom and top.
- Roast the bird as you would with bread stuffing. It smells wonderful.
- You can also make this as a side dish if you steam it in the pan. Made like that, it's called scurly.
Nutrition Facts : Calories 249, Fat 11.8, SaturatedFat 6.3, Cholesterol 24.4, Sodium 83.7, Carbohydrate 30, Fiber 4.6, Sugar 1.9, Protein 6.9
OATMEAL BAKED CHICKEN
This recipe proves you can have fried chicken without a lot of fuss. The chili powder and cumin add a subtle spiciness that appeals to everyone.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°; coat a 13-in. x 9-in. baking dish with cooking spray and set aside. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper. Dip chicken in milk, then coat with oat mixture. Place in prepared baking dish. Drizzle with butter. Bake, uncovered, until juices run clear and thermometer reads 170° when inserted into thickest part of chicken, 45-50 minutes.
Nutrition Facts : Calories 478 calories, Fat 26g fat (7g saturated fat), Cholesterol 124mg cholesterol, Sodium 207mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.
THE BEST POULTRY STUFFING EVER
I got this recipe years ago from the ladies at St Mary's Catholic Church in Barnesville, MD. We were cooking turkeys for a community Thanksgiving dinner and they wanted a consistent tasting dressing. The only change I have made to it is to add the 3 whole eggs. The recipe is for a 20-25 pound turkey, but if you make one third of the recipe, it makes more than enough for a 12-15 pound bird. You'll never use another recipe after this one. I've also baked it outside the bird in a greased casserole at 350 degrees for about 1-1 1/2 hours. Depending on how moist you like your stuffing, I often add 2- 2 1/2 cups of chicken broth to the bread - but this was not in the original recipe.
Provided by BakerNurse
Categories < 60 Mins
Time 32m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Tear up, or cut the bread into small pieces.
- Saute the butter, celery, onions, poultry seasoning, salt and pepper about 10-12 minutes.
- Pour over bread.
- If desired, add the beaten eggs and toss until incorporated.
- Stuff turkey and cook as directed, or cook in a greased casserole, at 350 degrees for about 1 hour.
Nutrition Facts : Calories 912.1, Fat 60.3, SaturatedFat 36.1, Cholesterol 146.4, Sodium 1673.4, Carbohydrate 81.8, Fiber 4.8, Sugar 9, Protein 12.7
CHICKEN WITH WHOLE-OAT STUFFING
Steps:
- In a kettle of boiling water cook the whole oats for 30 minutes and drain them. While the oats are cooking, in a skillet cook the shallots and the fennel in 2 tablespoons of the butter over moderate heat, stirring, until the vegetables are softened, add the zucchini and the mushrooms, and sauté the mixture over moderately high heat, stirring, until the zucchini and mushrooms are softened. Stir in the cooked oats, the cream, the chives, the parsley, the tarragon, the zest, and salt and pepper to taste and remove the skillet from the heat.
- Rinse the chicken and pat it dry completely. Pack the cavity with some of the stuffing and transfer the remaining stuffing to a small baking dish. Truss the chicken, rub it all over with 4 tablespoons of the remaining butter, and season it with salt and pepper. Arrange the chicken, breast side down, on a rack set in a shallow roasting pan and roast it in the lower third of a preheated 450°F. oven for 50 minutes. Turn the chicken breast side up, baste it with the remaining 2 tablespoons butter, melted, and the pan juices, and roast it for 20 minutes more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. During the last 30 minutes of roasting, cook the remaining stuffing, covered with foil, in the 450°F. oven. Let the chicken stand for 10 minutes before carving. Serve the chicken with the stuffing.
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