I’m not sure when this stuffing came into my life but it probably was because we had a supply of oats on the shelf. What is great about this stuffing is that it is slightly sweet. It also expands. It can be cooked inside the bird or if the cavity is too small the rest can bake along side in a pottery bowl covered with foil.
Finely diced onions
Chopped fresh garlic – lots of it
Fresh or dried thyme
A cube of chicken stock or powdered chicken stock
Freshly ground black pepper
For those of you who love the combination of fowl and fruit try adding a few chopped dried apricots
Mix all the ingredients together but add a sprinkling of sunflower oil at the end so that mixture is not too dry. Spoon into your fowl but do not press down hard. This will enable the juices from the fowl to infiltrate the stuffing and expand the mixture. Close the entrance to the backside with some toothpicks and tie the fowl’s legs together.
If you have stuffing over put in a pottery bowl. Add a pat of butter and a sprinkle of water. Cover with foil. Occasionally check on your stuffing that it is not too dry and mix it through.