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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dice onion to 1/4 inch pieces. | 2. Dice garlic to very small pieces. | 3. Dry mix oatmeal, salt, pepper, sage, onion, and garlic. | 4. Knead in the vegetable shortening, then knead in half of the butter. If consistency is not sticking together to form a clump when kneading, then continue to add butter in 1 tbs. increments. Increase amount of butter if necessary. | 5. Fluff mixture so it isn't hard-packed, and then stuff bird with mixture. | 6. On edit: I generally cook turkey slower and longer than most and add water to the pan for gravy use. I baste it several times throughout and shoot the water with a squeeze bulb type baster directly into the bird's cavity to keep the dressing moist. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oatmeal	5	cups		1064.0	218.512	31.64	13.524000000000001
onion	1	onion		-	-	-	-
butter	8	tablespoons		684.0	31.428	21.372	57.6
vegetable shortening	1/4	cup		461.25	0.0	0.0	51.25
sage	1/2	teaspoon		-	-	-	-
garlic clove	1			-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.