Roast Chicken (or Turkey) with Oatmeal Dressing
© llizard aka ejm 2000, 2001
This is the kind of dressing that was featured at all of the Thanksgivings and Christmases that I have ever celebrated. It is my Grandmother's recipe, handed down to her from her mother (and doubtless handed down from the previous mother....). My mother always makes this dressing, as do I. I prefer capons to turkeys. One recipe is enough for a 2 or 3 lb bird.
NB: Contrary to popular belief of people who have not tried this, the dressing is not like porridge at all!
dressing: (This is enough for a 2 or 3 lb bird)
¼ c. olive oil
¼ c. butter
1 medium onion, chopped finely
1 c. dry bread crumbs (fine)
1 c. oatmeal, (not rolled oats)
6 Tbsp fresh savory leaves, chopped (1 Tbsp dried savory)
2 Tbsp fresh sage leaves, chopped finely (1 tsp dried sage)
½ tsp salt
olive oil, sage, parsley, rosemary, thyme, celery salt, pepper
- Clean and dry bird thoroughly.
- Heat olive oil and butter in a large skillet. Saute onions til transluscent.
- In a large bowl, mix together breadcrumbs, oatmeal, sage, savory and salt.
- Add onion mixture to breadcrumbs and oatmeal. Mix well.
- Stuff bird and pin opening closed. Rub the skin with olive oil, sage, parsley, rosemary, thyme, celery salt, pepper.
- Put into a preheated 500F oven. Immediately turn the oven down to 350F. Roast the bird for ½ hour per pound, basting every 15 minutes.
Serve with cranberry sauce, mashed potatoes, gravy, etc. etc. etc. Mashed root vegetables are also very good.