COUSIN JOEY SCOTT'S OATMEAL STUFFING
When we visited Cousin Joey in 1988, she showed me how to stuff a chicken with oatmeal instead of bread. It's been a family favorite ever since. Not only is it good as stuffing, but if you follow up the roasted bird with soup from the bones, the oatmeal makes a much better soup ingredient than wet bread crumbs! In fact, in theory you can mix together the same ingredients, roll them in cheesecloth & tie securely, then poach in simmering soup broth to make a sliceable "savory pudding" side dish. I have never done this myself.
The quantities are flexible. For a small chicken, use about the following amounts:
1 medium onion, chopped, then sautéed in margarine or butter
1 cup old-fashioned oatmeal
Salt & freshly ground pepper, to taste
Mix the oatmeal in with the sautéed onion & seasoning, then spoon into the chicken's body cavity. Roast as normal. Stuffing will swell somewhat as it absorbs juice from the chicken. If you are baking a larger bird, double the amounts, perhaps also adding a package of frozen, chopped spinach, sautéing the spinach with the onions until tender before mixing it into the oatmeal. We also add chopped spinach to bread crumb stuffing.
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