European
Ireland - Pasta and Grains
Oatmeal Stuffing
Chef's Menu Description
Traditional Irish roast poultry stuffing made from coarse pinhead oatmeal, melted Kerrygold butter, minced sweet onions, fresh thyme, and garden sage.
Ingredients
- • 200g Irish pinhead oatmeal, lightly toasted in a dry pan
- • 2 large yellow onions, finely chopped
- • 75g Kerrygold salted butter
- • 1 tbsp chopped fresh sage and 1 tbsp thyme leaves
- • 1 tsp sea salt and freshly cracked black pepper
- • 100ml chicken or vegetable stock
Preparation Steps
1
Phase 1
Melt butter in a pan over medium heat. Sauté onions for 8 minutes until soft and translucent.
2
Phase 2
Stir in toasted pinhead oatmeal, fresh sage, thyme, salt, and black pepper. Cook for 2 minutes.
3
Phase 3
Stir in stock to moisten. Transfer into a baking dish (or stuff into poultry).
4
Phase 4
Bake at 190°C for 25-30 minutes until crisp on top and tender inside.