Best 8 Jeanies Scottish Stuffing Recipes

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**Unveiling the Delights of Jean's Scottish Stuffing: A Culinary Journey Through History, Tradition, and Taste**

In the realm of culinary traditions, few dishes evoke a sense of warmth and comfort quite like stuffing. Originating in Scotland, Jean's Scottish stuffing has stood the test of time, becoming a beloved staple in many households. Crafted with a blend of savory herbs, succulent meats, and a touch of sweetness, this stuffing is not merely a side dish; it's an experience that transports you to the heart of Scottish cuisine.

Our culinary adventure begins with Jean's Traditional Scottish Stuffing, a classic recipe that embodies the essence of this timeless dish. This stuffing features a harmonious blend of pork sausage, beef suet, and minced onion, all enveloped in a tapestry of aromatic herbs such as sage, thyme, parsley, and savory. Baked to perfection, it emerges from the oven as a golden-brown masterpiece, exuding an irresistible aroma that fills the kitchen with anticipation.

For those seeking a vegetarian alternative, Jean's Vegetarian Scottish Stuffing offers a delightful symphony of flavors. With a base of savory mushrooms, roasted butternut squash, and caramelized onions, this stuffing is a testament to the versatility of plant-based ingredients. Enhanced with a medley of herbs and spices, it delivers a hearty and satisfying experience that will leave you feeling nourished and fulfilled.

If you're looking for a stuffing with a touch of elegance, Jean's Apple and Sausage Scottish Stuffing is sure to impress. This recipe combines the classic flavors of pork sausage and apples, creating a delightful balance of sweet and savory notes. The addition of apple cider and a hint of cinnamon adds a touch of sophistication, making it perfect for special occasions or dinner parties.

Finally, Jean's Gluten-Free Scottish Stuffing caters to those with dietary restrictions. Crafted with a combination of gluten-free bread crumbs, ground pork, and a medley of herbs, this stuffing delivers all the traditional flavors without compromising on taste or texture. It's a testament to the adaptability of this classic dish, ensuring that everyone can enjoy the joys of Jean's Scottish stuffing.

Embark on this culinary journey and discover the magic of Jean's Scottish stuffing. With its rich history, diverse flavors, and adaptability to various dietary needs, this dish is sure to become a cherished part of your culinary repertoire.

Let's cook with our recipes!

TELBAN'S FAMILY CRACKER STUFFING



Telban's Family Cracker Stuffing image

Provided by Food Network

Categories     side-dish

Number Of Ingredients 6

4 sleeves saltine crackers
2 stalks celery
1 cup butter
1 medium onion
4 eggs
1/2 cup milk

Steps:

  • With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl.
  • In a frying pan, saute the butter and onion until the onion are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well.
  • Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened.
  • Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk and slice it. Great on a turkey sandwich the next day!

MOROCCAN MERGUEZ STUFFING



Moroccan Merguez Stuffing image

Provided by Food Network

Categories     side-dish

Time P1DT2h10m

Yield 12 servings

Number Of Ingredients 30

1 pound ground lamb
1/4 cup harissa
1 teaspoon grated fresh ginger
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/2 teaspoon sumac
1/2 teaspoon ground turmeric
3 large cloves garlic, grated
Olive oil, for greasing pan
1 large boule (rustic white bread), cut into 1-inch cubes and dried out overnight (about 10 cups)
1 medium sweet potato, peeled and cut into 3/4-inch dice (about 2 1/2 cups)
1 large onion, chopped
2 large red bell peppers, cut into 3/4-inch dice (about 2 cups)
6 large cloves garlic, minced
1 cup chopped walnuts, optional
3 large eggs
1 quart turkey stock
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cayenne, optional
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
2 to 4 tablespoons harissa
1/2 cup chopped fresh parsley

Steps:

  • For the sausage: Place the lamb, harissa, ginger, coriander, salt, cinnamon, pepper, sumac, turmeric and garlic in the bowl of a stand mixer. Mix on medium speed for 2 minutes, then turn out onto a sheet of plastic wrap and form into a small, dense log. Wrap well and refrigerate for at least 24 or up to 72 hours.
  • For the stuffing: Preheat the oven to 400 degrees F. Grease a large casserole dish (such as a 9-by-13-inch or equivalent oval) with olive oil; set aside. Put the bread cubes in a very large bowl.
  • Place a large saute pan over high heat. Break the sausage meat into marble-sized pieces and brown on all sides in batches; remove and add to the bowl, letting the bread soak up any grease.
  • Once all the sausage is browned, reduce heat to medium-high (do not drain the grease from the pan). Add the sweet potatoes and cook, stirring occasionally, until they begin to brown, 4 minutes. Add the onions and peppers and continue to cook, stirring occasionally, another 4 minutes, then add garlic and walnuts, if using, and cook until fragrant, about 3 minutes. Pour the vegetables on top of the bread and sausage.
  • Whisk the eggs and turkey stock together in a large bowl, then add the turmeric, coriander, paprika, salt, cayenne, if using, cinnamon, cumin, ginger, black pepper and 2 tablespoons of harissa. Pour half evenly over the stuffing mixture and toss well; when all the liquid has been absorbed, add the chopped parsley and remaining stock and continue tossing until well combined. Taste for seasoning, adding more harissa and spices as you'd like.
  • Pour the stuffing into the prepared casserole dish, spreading out evenly, then cover with aluminum foil and bake for 40 minutes. Remove the foil and bake until brown on top, an additional 10 minutes. Allow to rest for 10 minutes, then serve warm.

MID-ATLANTIC STUFFING



Mid-Atlantic Stuffing image

Provided by Food Network

Number Of Ingredients 11

6 cups old fashioned white bread
4 ounces (1 stick) butter
2 onions, chopped
4 ribs, chopped
1 pound crab meat
2 tablespoons crab boil seasonings
2 tablespoons Worcestershire sauce
1 tablespoon hot pepper sauce
1 cup chopped fresh herbs such as thyme, parsley, chives or chervil
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped

Steps:

  • Toast bread cubes for 10 to 15 minutes in a 325 degree F oven until golden. Transfer to bowl.
  • Saute 1 pound meat, crumbled or cubed in skillet over medium heat until brown, about 5 to 10 minutes. Transfer meat to bread bowl.
  • In same skillet, melt the butter. Add onions, and celery to skillet. Saute until soft, about 10 minutes. Combine softened vegetables, herbs, spices, dried fruits, nuts, and remaining vegetables with bread/meat mixture.
  • Add just enough stock to moisten bread mixture. Pack the neck and cavity loosely with stuffing, folding the neck skin under and fastening with a skewer. Or lightly pack stuffing into large, shallow, stoneware baking dish. For a stuffed bird: Roast turkey at 325 degrees F for 15 minutes per pound, or until turkey temperature reaches 180 degrees and juices run clear when thigh is pierced.
  • For loose stuffing: Drizzle with stock, cover and bake at 325 degree F for 20 to 30 minutes. Uncover and brown an additional 10 minutes.

BOBBIFIED AUSTRIAN COUNTRY STUFFING



Bobbified Austrian Country Stuffing image

Provided by Food Network

Categories     side-dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 13

8 medium onions
2 bunches celery
1 tablespoon olive oil
2 tablespoons sweet Hungarian paprika
1 tablespoon hot Hungarian paprika
1 tablespoon dried parsley flakes
2 loaves white bread, crust removed and air dried
2 eggs
1/2 cup milk
2 poblano peppers, roasted, peeled and seeded
2 teaspoons chopped fresh sage
2 teaspoons coarsely chopped fresh thyme
2 cups chicken stock or turkey broth

Steps:

  • Preheat the oven to 350 degrees F.
  • Coarsely dice the onions and celery so there is the same amount of each. Saute the vegetables in the oil in a saucepan over medium heat, stirring constantly, to release the juices, about 10 minutes. Add the sweet and hot paprikas and parsley flakes and continue stirring another 10 minutes. Remove from the pan into large bowl.
  • Cut the bread into 1/4-inch cubes. Slowly mix the bread into the onion and celery mixture, until all the juices are soaked up.
  • Beat the eggs with the milk in a small bowl. Mix into the stuffing.
  • Chop the poblanos into a fine dice. Mix the poblanos, sage and thyme into the stuffing. Place the stuffing in a large baking dish. Add the chicken stock and combine. Cover with foil. Bake for 30 minutes.

SAUSAGE & BRAMLEY STUFFING



Sausage & Bramley stuffing image

This recipe will give you enough to stuff the Christmas turkey and also make a tasty stuffing loaf

Provided by Sara Buenfeld

Categories     Side dish

Time 1h35m

Number Of Ingredients 10

1 tbsp olive oil
1 celery stick, finely chopped
1 large onion, chopped
2 x 400g packs meaty Cumberland sausages
1 Bramley apple, peeled and chopped (about 325g)
85g fresh white breadcrumbs
2 tbsp chopped fresh sage
5 tbsp chopped fresh parsley, plus extra to serve (optional)
1 large egg
10 rindless streaky bacon rashers

Steps:

  • Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften. Tip into a bowl to cool while you remove the sausagemeat from the skins. Add the apple, sausagemeat, breadcrumbs, herbs, egg and seasoning. Mix well - the easiest way is to knead it together in the bowl with your hands. Use 1/4 to stuff the neck cavity of the turkey (see 'Goes well with')
  • For the remainder, line a 900g loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160C fan/gas 4 and bake the stuffing for 40-50 mins. Can be made ahead up to this point and chilled for 2-3 days. Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220C/200C fan/gas 7 for 15-20 mins more to brown the bacon. If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow to stand, then scatter with parsley (if you like), slice and serve.

Nutrition Facts : Calories 485 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 3.5 milligram of sodium

SAUSAGE, SAGE & ONION STUFFING



Sausage, sage & onion stuffing image

A slice of our classic sausage, sage and onion stuffing is a must-have for Christmas dinner. It's also great as a side with your Sunday roast

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 1h

Number Of Ingredients 6

2 onions, sliced
25g butter
1 small Bramley apple, peeled, cored and diced
2 x 400g packs meaty Cumberland sausages, removed from their skins
handful sage, leaves chopped, plus extra for topping
140g granary breadcrumbs

Steps:

  • Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
  • Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
  • Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
  • Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 1 grams fiber, Protein 16 grams protein

SKIRLIE (SCOTTISH OATMEAL STUFFING)



Skirlie (Scottish Oatmeal Stuffing) image

Make and share this Skirlie (Scottish Oatmeal Stuffing) recipe from Food.com.

Provided by megsmaw

Categories     Scottish

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 4

50 g butter
1 onion, finely chopped
175 g oatmeal
salt and pepper

Steps:

  • Melt the butter and gently fry the onion until soft.
  • Stir in the oatmeal, season and cook gently for 10 minutes.

JEANIE'S CAKE FROSTING



Jeanie's Cake Frosting image

My friend, Jeanie is a great cook. We took a cake decorating class together and she came up with this frosting recipe that tastes incredible yet it will hold its shape for decorating.

Provided by KCShell

Categories     Dessert

Time 15m

Yield 2 cups

Number Of Ingredients 6

1 cup margarine (room temp)
1 cup shortening
2 teaspoons vanilla (I would use clear)
3 cups powdered sugar
1/4 cup flour
1 cup powdered sugar (if necessary)

Steps:

  • Whip margarine until smooth.
  • Slowly add 1 cup shortening.
  • Whip until fluffy.
  • Add vanilla, powdered sugar and flour.
  • Whip until smooth.
  • May add up to one cup more powdered sugar to increase stiffness of frosting.
  • Decorate cake as desired.

Tips:

  • Use high-quality ingredients. This will make a big difference in the overall flavor of your stuffing. Look for fresh, organic vegetables and herbs, and use good-quality sausage and bread.
  • Don't overstuff the bird. This will make it difficult for the stuffing to cook evenly, and it can also make the bird dry. A good rule of thumb is to fill the bird no more than two-thirds full.
  • Cook the stuffing thoroughly. Use a meat thermometer to make sure that the stuffing has reached an internal temperature of 165 degrees Fahrenheit. This will help to ensure that it is safe to eat.
  • Let the stuffing rest before serving. This will help it to set and firm up, making it easier to serve and eat.

Conclusion:

Jeanie's Scottish stuffing is a delicious and easy-to-make dish that's sure to be a hit at your next holiday meal. With its combination of savory sausage, sweet apples, and nutty oats, this stuffing is a perfect balance of flavors that will complement any type of roasted meat. So whether you're making it for Thanksgiving, Christmas, or just a weeknight dinner, Jeanie's Scottish stuffing is sure to be a crowd-pleaser.

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