Grannie’s Stuffing

  • 1 cup oatmeal (not porridge oats)
  • 1 onion, chopped
  • 4 oz sausage meat (pork)
  • 2 oz bacon, smoked streaky, chopped
  • 2 tablespoons chicken stock
  • Extra bacon needed to cover when cooking if not being cooked in the bird.

Cook (fry off) sausage and bacon in a skillet breaking up the sausage. When cooked, add the oatmeal and stir in the stock. That’s it.
Either put in a bird (best) or heat up in an oven-proof dish with a few strips of bacon on top. Say half an hour at medium oven.

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