[CH] Stuffing(dressing)
Doug Irvine (dirvin@bc.sympatico.ca)
Sat, 21 Nov 1998 19:52:09 -0800
With the US Thanksgiving coming up, as I promised one of you ex
Scots(YOU WILL NEVER BE EX) here is the recipe that my wife of long
standing(near50) does, with a couple of modifications, that would turn
her late Scottish Grandmother rolling in her grave...:
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
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, or chicken, or
spareribs rolled, or whatever! Cheers, Doug in BC