Top-ranked recipe named "Scottish Oatmeal Stuffing"
Try this Scottish Oatmeal Stuffing recipe, or contribute your own. "Stuffing" and "Breads" are two of the tags cooks chose for Scottish Oatmeal Stuffing.
My Scottish grandmother was a fine lady (and artist), yet had few recipes to hand down. This one is worth sharing. Now that Thanksgiving is around the bend, heres a great (although hardly low fat) and simple stuffing recipe she used to make. Combine all ingredients in a bowl with your hands. Form into a ball. Tie in clean cloth (we used to cut up a old clean undershirt -- please no fabric softener -- gives weird taste) with rope. Simmer tied up ball of stuffing one hour in broth. Let it sit and get cold (you can prepare a day ahead). Tastes best reheated. Zap it in the microwave before serving. The secret is the undershirt, although purists may want to substitute cheesecloth etc. WORTHING@IX.NETCOM.COM (RW/JW ) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
kenkidd 4 years agoOatmeal stuffing originated mainly in the North East of Scotland and is made with OATMEAL, NOT the so called 'soft' or 'rolled' oats which is a non Highland,factory made foodstuff for sasenachs. Meal is a simple product made by milling the grain, in this case Oats into varrious grades of coarseness. Oatcakes require a fine grade for instance. From a Highland Scotsman.