https://longwoodbakehouse.com/2013/02/03/oatmeal-stuffing-for-roast-chicken https://the1940sexperiment.com/2017/08/20/oatmeal-stuffing-recipe-no-174 Oatmeal “Stuffing” Chicken. But the flavor is great! In a large pot, sauté carrots, celery, onion, cauliflower, and garlic in olive oil, until soft. Oatmeal stuffing originated mainly in the North East of Scotland and is made with OATMEAL, NOT the so called "soft" or "rolled" oats which is a non Highland,factory made foodstuff for sasenachs. - Oatmeal Stuffing for Turkey. Simmer for 30-40 minutes until groats are soft and most of the liquid is absorbed. Oatcakes require a fine grade for instance. Preheat oven to 375°. From a Highland Scotsman. If you aren’t fond of the texture of oatmeal, then this probably isn’t the meal for you. https://www.bbc.co.uk/food/recipes/roast_chicken_with_sage_46297 Stir in veggie broth and groats. Here is a traditional stuffing suitable for the festive turkey using rolled oats and suet. January 26, 2012 Leave a comment. Meal is a simple product made by milling the grain, in this case Oats into varrious grades of coarseness. First off, I want to preface this blog post with this statement: Nothing can take the place of Stoffer’s Stuffing made like this on top of chicken… Ok, that said, this is a good recipe.
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