Thursday, November 17, 2011
It's almost Thanksgiving
You know what that means: It's time to rerun the post on my Scottish grandma's oatmeal stuffing recipe:
My mom used to make her mom's oatmeal stuffing every Thanksgiving. Since my sister took over T-day duties and doesn't like the oatmeal stuffing (she makes the bread variety), well, I miss it a lot. The stuffing's not bad in a chicken--I've done it--but somehow it's tastier in a turkey.
The recipe is simplicity itself: 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 oatmeal gets 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.)
Maybe you had to grow up with this to love it, but I do.