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Oatmeal Stuffing    HT ACC Scottish 20mins plus cooling


Serves 4-6    Hot  Poultry  Offal  Herbs  Accompaniment  Eggless  Scotland  British  Europe


50g/2oz Butter or Lard
50g/2oz  Chicken Livers, finely chopped
1 Onion, finely chopped
100g/4oz Rolled Oats, toasted
1 tbsp Freshly chopped Parsley
2 teasp Freshly Chopped Thyme Leaves

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.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size


Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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