SKIRLIE (SCOTTISH OATMEAL STUFFING)
Make and share this Skirlie (Scottish Oatmeal Stuffing) recipe from Food.com.
Provided by megsmaw
Categories Scottish
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter and gently fry the onion until soft.
- Stir in the oatmeal, season and cook gently for 10 minutes.
GESIER, CHESTNUT AND CHANTERELLES STUFFING
Steps:
- Place the bread into a large mixing bowl and toss with a few tablespoons of duck fat. Place into a 400-degree oven on a cookie sheet and cook until browned, remove and place back into the mixing bowl.
- In a large saute pan, saute the chanterelles in the butter until golden brown, season with salt and pepper and add to the bread.
- Place the vegetables into the same pan and cook until soft and translucent, about 5 minutes, season with salt and pepper and add to the bread mixture.
- Roughly chop the chestnuts and add to the mixture.
- Chop the gesiers and add to the mixture with a few tablespoons of duck fat.
- Add the Italian parsley.
- Mix everything together very well and taste for seasoning, add salt and pepper as necessary.
- Beat the egg well and add to the mixture, mix together very well.
- Place into a casserole dish and bake in a 350 degree oven for 25 minutes until golden brown on the top.
- Gesier:
- 2 pound gizzards (duck, chicken or turkey)
- 3 cups rendered duck fat
- 3 sprigs of thyme
- 4 cloves garlic, lightly crushed
- Heavily salt the gizzards, combine with the thyme and garlic and allow to sit overnight, or for at least a few hours. Place the melted fat and the gizzards into a hotel pan or deep casserole dish and place into a preheated oven at 225 degrees.
- Cook for 2 to 3 hours or until completely tender, remove from the fat and refrigerate.
JEANIE'S CAKE FROSTING
My friend, Jeanie is a great cook. We took a cake decorating class together and she came up with this frosting recipe that tastes incredible yet it will hold its shape for decorating.
Provided by KCShell
Categories Dessert
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whip margarine until smooth.
- Slowly add 1 cup shortening.
- Whip until fluffy.
- Add vanilla, powdered sugar and flour.
- Whip until smooth.
- May add up to one cup more powdered sugar to increase stiffness of frosting.
- Decorate cake as desired.
SKIRLIE (SCOTTISH OATMEAL AND ONIONS)
I don't believe that this recipe is regional at all - I believe it can be had just about anywhere in Scotland and even the very north of England
Provided by Millereg
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Melt the fat or heat the oil in a large frying pan.
- Add the onion and cook until soft and golden.
- Add the oatmeal and mix in well.
- Cook for about 5 minutes, stirring frequently.
- Add the stock and allow it to be absorbed by the oatmeal.
- Season well and serve with light creamy mashed potatoes.
- (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).
Nutrition Facts : Calories 431.9, Fat 23.1, SaturatedFat 7.4, Cholesterol 27.2, Sodium 49.6, Carbohydrate 44.5, Fiber 6.3, Sugar 3.6, Protein 12.1
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