Tuesday, November 16, 2010
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.
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7 comments:
Does it work with instant oatmeal?
Instant is pre-sweetened, no? That would taste weird.
One of these years I'm going to try this. This year, Inm going yo stick with the sage, celery, onion, stale bread and assorted other stuff of my childhood.
Sorry about the thumb errors on the phone.
No, I use unsweetened.
Are you familiar with the definition of 'oats' in Samuel Johnson's dictionary?
No, but a wild guess says it somehow involves feeding oats to livestock.
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