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Sunday, 18 October 2009

Oatmeal Stuffing

Ingredients
200g coarse oatmeal
100g Atora-light vegetarian suet
1 onion, chopped finely
salt and black pepper
a pinch of dried thyme

Method
Combine the ingredients in a bowl and then use the mixture to fill the cavity of a large ready-to-roast chicken using a spoon. This is the quantity for a large chicken. When the chicken has been roasted, the oatmeal stuffing will be moist and delicious. This is a traditional Scottish stuffing, sometimes called skirlie, and can be used in turkey or pheasant as well, using the same proportions but altering quantities to suit the size of bird.

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