Oatmeal Turkey Stuffing Recipes

JEANIE'S SCOTTISH STUFFING

Steps:

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

OATMEAL TURKEY STUFFING

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.

OATMEAL POULTRY STUFFING

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.

OLD FASHIONED STUFFING

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.

EASY BEGINNER'S TURKEY WITH STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Rinse turkey, remove giblets and place in a shallow roasting pan.
• Prepare stuffing according to package directions. Mix in water.
• Melt butter in a medium saucepan over medium heat, and slowly cook and stir the celery and onion until tender.
• Mix celery, onion, and toasted bread pieces into the stuffing, and season with salt and pepper. Loosely scoop stuffing into the turkey body cavity and neck cavity. Rub the exterior of the turkey with vegetable oil.
• Loosely cover turkey with aluminum foil, and roast 3 1/2 to 4 hours in the preheated oven, until the thickest part of the thigh reaches 180 degrees F (85 degrees C) and the interior of the stuffing reaches 165 degrees F (70 degrees C). Remove foil during the last half hour of cooking to brown the bird.

SKIRLIE (SCOTTISH OATMEAL STUFFING)

Steps:

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