Oatmealturkeystuffing Recipes

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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

OLD FASHIONED STUFFING



Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

  • Allow the toasted bread to sit approximately 24 hours, until hard.
  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
  • Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
  • Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
  • Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
  • Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

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

JEANIE'S SCOTTISH STUFFING



Jeanie's Scottish Stuffing image

Provided by Food Network

Number Of Ingredients 4

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.

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