|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| |||||||||||||||||||||||
|
Oatmeal Stuffing HT ACC Scottish 20mins plus cooling
Serves 4-6 Hot
Poultry Offal Herbs Accompaniment Eggless Scotland
British Europe Ingredients 50g/2oz Butter or Lard Salt and pepper
1. Heat the butter or lard in a saucepan until hot, add the the chicken livers and onions and sauté for 5 minutes, stirring from time to time.
2. Transfer the mixture to a food processor or blender and process until smooth.
3. Add the remaining ingredients, mix well then allow to cool before using to stuff chicken, turkey, duck or goose.
More Stuffing/Marinades Recipes | Other Accompaniments Recipes | What's in Season
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.
If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics. |
