Scottish Oatmeal Stuffing - BigOven 51491

Scottish Oatmeal Stuffing

Ready in 1 hour
1 review(s) averaging 0.

Top-ranked recipe named "Scottish Oatmeal Stuffing"

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Try this Scottish Oatmeal Stuffing recipe, or contribute your own. "Stuffing" and "Breads" are two tags used to describe Scottish Oatmeal Stuffing.


Ingredients

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Chicken broth; or beef broth
2 md Onions; chopped
1 Stick butter; (room temp)
1 1/2 ts Salt
Black Pepper; to taste
2 c Quick Oats

Original recipe makes 8

Servings  

Preparation

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.

Calories Per Serving: 338 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Oatmeal 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.
kenkidd 4 years ago
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