JEANIE'S SCOTTISH STUFFING
Provided by Food Network
Number Of Ingredients 4
Steps:
- Mix well, stuff bird, and line roasting pan if desired.
SCOTTISH STYLE ROAST CHICKEN WITH OAT STUFFING HOWTOWDIE
This roast chicken is a traditional Scottish preparation that usually is served with "skirlie," a stuffing of oats and onion, seasoned with nutmeg, coriander and ground black pepper
Provided by Olha7397
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- FOR THE OAT STUFFING: Cook and stir onion in margarine in 10-inch skillet over medium heat until light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crisp, 3 to 4 minutes.
- PREPARE OAT STUFFING; Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack; stuffing will expand during cooking.) Tie or skewer drumsticks to tail.
- Place chicken, breast side up, in shallow roasting pan. Arrange onions around chicken. Brush chicken and onions with margarine. Roast uncovered in 375 oven, brushing chicken and onions several times with remaining margarine, until chicken and onions are done, about 1 1/2 hours. 6 servings.
- Betty Crocker's New International Cookbook.
Nutrition Facts : Calories 782, Fat 51.3, SaturatedFat 12.8, Cholesterol 170.2, Sodium 534.6, Carbohydrate 31.2, Fiber 4.7, Sugar 5.8, Protein 48.1
SCOTTISH POULTRY STUFFING
Make and share this Scottish Poultry Stuffing recipe from Food.com.
Provided by Millereg
Categories Chicken
Time 20m
Yield 1 pound, approximately, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the above together and add enough egg to make a slightly soft consistency.
- Place in the neck end of the bird or cook separately.
- This also makes a good filling for sandwiches.
Nutrition Facts : Calories 819.4, Fat 60.3, SaturatedFat 19.8, Cholesterol 188.3, Sodium 1557.6, Carbohydrate 32.5, Fiber 2.5, Sugar 6.1, Protein 34.5
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 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
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
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
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