Or maybe, stuffing oatmeal. For breakfast, not for stuffing stuff.
We had roast chicken the other day, and in a moment of hastiness, MJ bought a box of bread stuffing to go with it. Standard commercial product, essentially sage and onion croutons, with the odd crazin thrown in. Wasn’t all that bad, when topped with MJ’s home-made chicken gravy. There was lots left over, so I thought I’d try it as an oatmeal extender.
Setup: 1/3 cup of stone ground rolled oats, 1/3 cup of bread stuffing, two dinner tablespoons of chicken gravy, two dinner teaspoons of potato flakes, one cup of chicken broth, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the stuffing and gravy at the start, and the potato when you take it off the stove.
Results: Not bad. I’ll definitely make it again, should we ever come up long on stuffing. The bread sort of disintegrated into a bread pudding consistency with a surprising amount of liquid. Was sloppy enough that I added a third teaspoon of potato flakes. Was salty enough that I didn’t have to add any additional salt, and what does that say about your commercial product salt content?