Mealy Puddin ( Stuffing )

A community recipe by Crafty Cookie

Not tested or verified by Nigella.com

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Introduction

A traditional stuffing for chicken from the northern isles of Britain, or can be used to any cooked meat instead of regular stuffing. Note if using meat stock, do not reheat again. Vegetable water or vegetable stock is ideal too. Best cooked in a scalded cloth, or directly in chicken.

Ingredients

Serves: 0

8 ounces quick-cooking oats
4 ounces coarsely grated vegetable shortening (freeze overnight to make it easier to grate)
1 onion
salt
pepper
water (or stock)

Method

Mealy Puddin ( Stuffing ) is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Chop the onions fairly finely, place them in a mixing bowl.

Add all dry ingredients and seasoning.

Add sufficient stock or water to make a moist but not wet mixture.

Place the mixture onto the scalded cloth (or into a pudding basin). Tie up loosely.

Boil for 2 hours in a cloth, or if using a glass bowl steam for 3 hours.

Serve or use to stuff a chicken at this stage.