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SCOTTISH STUFFING
  • 1 cup rolled oats
  • 1 cup coarse breadcrumbs...both of these more or less, depending on size of bird
  • 1 small onion, chopped fine
  • 1/2 cup chopped mushrooms
  • 1 chopped jalapeno or more, suit yerself!
  • 1/4 cup chopped celery
  • 1/4 cup butter or oive oil or marg, depending on yer cholesteral level, originally bacon fat
  • salt, pepper, Calvins?,sage, poultry seasoning, all of these to taste
  • cold water to moisten
    1. Simmer veggies in whatever fat you decide on(actually the bacon fat is best)add to the blended dry ingredients, including the seasonings, mix around well, and add the cold water to moisten, but not make wet...c'mon, if you guys have made haggis, then you know what I mean, stuff bird, if you have made too much, which we always do, wrap it in foil, and place in oven, after the bird is 2/3 done....this is a great stuffing to eat cold as well as hot from the turkey.

     
     

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