Scots Dressing Recipes

SKIRLIE (SCOTTISH OATMEAL STUFFING)

Skirlie (Scottish Oatmeal Stuffing) image

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

Ingredients

50 g butter
1 onion, finely chopped
175 g oatmeal
salt and pepper

Steps:

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

JEANIE'S SCOTTISH STUFFING

Jeanie's Scottish Stuffing image

Provided by Food Network

Number Of Ingredients 4

Ingredients

6 cups oatmeal
1 large onion chopped
1 tablespoon poultry seasoning
1 cup butter

Steps:

Mix well, stuff bird, and line roasting pan if desired.

GRANDMA STOLL'S MOIST DRESSING

Grandma Stoll's Moist Dressing image

Provided by Nathalie Dupree

Categories Bread Onion turkey Side Bake Thanksgiving Stuffing/Dressing Celery Fall Parsley Peanut Free Tree Nut Free Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

Turkey giblets
3 to 4 cups turkey broth or chicken stock
1 large (1 1/2 pound) loaf white bread, stale or day-old, torn into 1-inch pieces
1/4 pound (1 stick) butter
2 onions, chopped
1 cup chopped celery
1 to 2 tablespoons poultry seasoning
1/4 cup chopped fresh parsley
2 teaspoons salt
1/2 teaspoons freshly ground black pepper

Steps:

Preheat the oven to 350°F. Grease a 9x13x2-inch ovenproof serving dish or spray with nonstick spray.
Put the turkey giblets in a medium pot, add 1 1/2 cups broth, place over high heat, and bring to the boil. Reduce the heat and simmer, uncovered, for 1 to 1 1/2 hours, adding water if the liquid boils out. Strain and reserve the broth. Coarsely chop the giblets, removing any bones or extra fat. You should have about 1 cup giblets.
In a large bowl, mix together the turkey giblets and the bread. In a large skillet on medium-high heat, heat the butter until it sings (is foamy). Add the onions and celery and cook until soft, about 5 minutes. Pour into the bread mixture. Stir in the poultry seasoning, parsley, salt, and pepper, and enough reserved giblet broth to moisten the mixture, adding plain broth, if necessary, so that you are using about 1 1/2 to 2 1/2 cups all together. Toss thoroughly and pour the dressing into the prepared dish. Bake 30 minutes, adding more stock as needed to keep the dressing moist.
The dressing can be refrigerated up to 3 days or frozen for up to 3 months. Let it defrost in the refrigerator overnight, cover with foil, and reheat at 350°F. for 30 minutes.

SCOTS DRESSING

Scots Dressing image

This is traditional in our family for Thanksgiving. I think it may be the only recipe left from my Edinburgh grandmother. Guests always wonder about it, but they turn into believers after a few bites. It is nutty and delicious. Try it, you'll like it.

Provided by SherryKaraoke

Categories Grains

Time 1h

Yield 1 turkey, 8-10 serving(s)

Number Of Ingredients 5

Ingredients

2 medium onions, chopped
1 cup butter
4 cups oatmeal
stock, from turkey giblets (or veg "chicken" stock for a vegetarian version)
salt and pepper

Steps:

Melt butter in large skillet.
Soften onions in butter (do not brown).
Add oatmeal and mix well.
Season to taste.
Use at this point to stuff turkey or chicken.
If making in a casserole, add the stock.
Not too much, you want it to still be fairly dry.
Bake at 350 degrees F for about 45 minutes.

Nutrition Facts : Calories 370.5, Fat 25.6, SaturatedFat 15, Cholesterol 61, Sodium 165.9, Carbohydrate 29.9, Fiber 4.3, Sugar 1.8, Protein 7

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