Oatmeal Poultry Stuffing Food

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OATMEAL TURKEY STUFFING



Oatmeal Turkey Stuffing image

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

2 cooking onions
5 stalks celery
1/2 cup butter
5 cups oatmeal
sage
thyme
garlic powder
salt
pepper
1 dash nutmeg
water, to moisten

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

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

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.

OATMEAL POULTRY STUFFING



Oatmeal Poultry Stuffing image

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

5 cups oatmeal
1 onion (small yellow or white)
8 tablespoons butter
1/4 cup vegetable shortening
1/2 teaspoon sage
1 garlic clove
salt
pepper (ground black peppercorns)

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



The Best Poultry Stuffing Ever image

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

3 loaves white bread, torn up
3 cups butter or 3 cups margarine
8 stalks celery, chopped
4 medium white onions, chopped
1 tablespoon poultry seasoning
1 teaspoon ground black pepper
1 teaspoon salt
3 whole eggs, beaten (optional)

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

MOIST POULTRY DRESSING



Moist Poultry Dressing image

Tasty mushrooms and onions complement the big herb flavor in this amazing stuffing. This dressing stays so moist because it's made in the slow cooker. -Ruth Ann Stelfox, Raymond, Alberta

Provided by Taste of Home

Categories     Side Dishes

Time 4h20m

Yield 16 servings.

Number Of Ingredients 13

2 jars (4-1/2 ounces each) sliced mushrooms, drained
4 celery ribs, chopped
2 medium onions, chopped
1/4 cup minced fresh parsley
3/4 cup butter, cubed
1-1/2 pounds day-old bread, crusts removed and cubed (about 13 cups)
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon pepper
2 large eggs
1 can (14-1/2 ounces) chicken broth or 14-1/2 ounces vegetable broth

Steps:

  • In a large skillet, saute the mushrooms, celery, onions and parsley in butter until the vegetables are tender. In a large bowl, toss the bread cubes with salt, sage, poultry seasoning, thyme and pepper. Add the mushroom mixture. Combine eggs and broth; add to the bread mixture and toss. , Transfer to 5-qt. slow cooker. Cover and cook on low until a thermometer reads 160°, 4-5 hours.

Nutrition Facts : Calories 212 calories, Fat 11g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

CHICKEN WITH WHOLE-OAT STUFFING



Chicken with Whole-Oat Stuffing image

Categories     Chicken     Mushroom     Roast     Sauté     Stuffing/Dressing     Oat     Fennel     Zucchini     Winter     Chive     Gourmet

Yield Serves 6

Number Of Ingredients 12

1 1/4 cups whole oats (sometimes called oat groats, available at natural foods stores)
4 shallots, minced
1 cup finely diced fennel bulb (sometimes called anise, available at most supermarkets)
1 stick (1/2 cup) unsalted butter, softened
1 cup finely diced scrubbed zucchini
1 cup finely diced mushroom caps
1/4 cup heavy cream
2 tablespoons finely chopped fresh chives
2 tablespoons minced fresh parsley leaves
a pinch of dried tarragon, crumbled
a pinch of freshly grated lemon zest
a 5-pound roasting chicken, giblets reserved for another use

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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