Holiday Highland Dressing

Scottish cooks have been putting oats in their stuffing for centuries, and this holiday dressing carries on that Highland tradition. Mixing rolled oats with dry bread cubes gives you a dressing that’s heartier and chewier than a straight bread stuffing, with a nutty, toasted grain flavor running through it.

The oats absorb the turkey drippings as the bird roasts, swelling up and turning almost creamy inside while the bread cubes hold their shape and add texture. Butter, grated onion, and a touch of sage keep the seasoning simple and classic.

Stuff loosely. Packed-tight dressing turns dense and gummy because the oats expand more than you expect during roasting.

Chef Tips

• Use day-old bread or leave cubes out overnight to dry. Fresh bread turns to paste inside a hot turkey.
• Grate the onion rather than dicing. Grated onion distributes more evenly and releases its juice into the dressing.
• The poultry seasoning and sage are listed as optional but they really tie the whole thing together. Use both.

Variations

• Stir in dried cranberries and chopped pecans for a sweet-nutty holiday version.
• Add crumbled cooked sausage (breakfast sausage works well) for a meatier stuffing.
• Use steel-cut oats instead of rolled for an even chewier, more rustic texture.