Scottish Oatmeal Stuffing is a traditional Scottish recipe for a classic stuffing made from rolled oats flavoured with onion, coriander, nutmeg and sage that's typically used to stuff the body cavity and heck of a bird. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Scottish Oatmeal Stuffing.
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Traditionally this is used to stuff both the neck and the body cavity of the bird and work well for both domestic and game birds.
Ingredients:
For the Stuffing:
1 large onion, finely chopped
50g butter
140g rolled oats
1 tsp salt
1/2 tsp ground coriander seeds
1/2 tsp freshly-ground black pepper
1/8 tsp frehsly-grated nutmeg
1/2 tsp dried sage, crumbled
Method:
Melt the butter in a large frying pan then add the onion and fry over medium heat until lightly browned. Add all the remaining ingredients and continue cooking until the oats are golden brown and crisp (about 4 minutes).
Transfer to a bowl and allow to cool. Use to stuff the neck and body cavities of your chicken. This also works well with turkey and game birds such as grouse.
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