This recipe is a wonderful stuffing that is equally good out of a bird as in it. The oats provide a lovely texture that is at times both crunchy and soft, while the seasonings and stock deepen the flavor. The currants round out the experience, offering a tiny fruity burst in nearly every bite that is countered by small bits of bacon. Can one really ever go wrong with bacon? The simple substitution of wheat bread for something without gluten makes for a great gluten-free stuffing that won’t disappoint.

And while it might seem odd to post a recipe for just stuffing, never fear- This is just gearing up toward the next post, which is a real show stopper!

Soaking: 30 minutes     Prep: 10 minutes     Cooking: 30-40 minutes

Cook’s note: for a Gluten Free version, just substitute the regular bread for a GF version. Also, I’ve never been a fan of celery, but feel free to add that, subtract currants, and otherwise tweak the recipe as you see fit!

Ingredients:

• 2 cups steel cut oats, soaked and drained
• 3 or so strips of bacon
• 3 Tbs. butter
• 1 onion, diced small
• 1 chopped apple
• 1/4 cup dried currants
• 1 tbsp fresh chopped parsley
• 1/2 tsp dried thyme
• 2 slices bread, torn into small pieces
• 1/2 cup chicken or beef stock

Set your oats in a bowl of warm water to soak for at least 30 minutes, until somewhat softened.

Fry the bacon in a skillet until crispy, then move to a paper towel to drain. When it’s cooled, crumble into small pieces. Drain most of the fat off the skillet, then melt your butter. Add the onion, apple, currants, and garlic. Stir around until the onions are soft and translucent. Turn down the heat, and add the herbs, followed by the stock. Stir for a minute, then remove from heat and stir in the bread, bacon, and drained oats.

Use to stuff a chicken or roast, or just cook on its own at 350F for around 30 minutes, stirring to avoid any overly crispy bits.