Tuesday, November 17, 2009

It's almost Thanksgiving ...


Time to rerun my grandmother's oatmeal stuffing recipe:

Saute a chopped medium onion (or, if you're feeling fancy, a big shallot) and rib of celery in oil. Add salt and pepper and two cups of rolled oats or quick-cooking oats and continue sauteing until the oats get toasty. Then stuff the turkey. (Obviously, you can cut this in half for a chicken. Or bake it in a covered dish alongside the bird with some chicken stock to keep it moist.)

That's it.

7 comments:

Dave said...

Damn, I've been reading you for a while now, I knew what the post was about from the title.

Jim Donahue said...

It's what's known in the trade as an "evergreen."

Deodand said...

How about some sage? Mmmmm sage!

Jim Donahue said...

That would work--but I'm a purist.

Grammarian@mindspring.com said...

Jim Donahue IS a sage. So he's got that covered.

Jim Donahue said...

Sage? I thought I was parsley.

Knatolee said...

I dunno, there's a wee bit o' haggis going on in that recipe!!