Make it with
Bowmore No 1
- 6 potatoes, peeled, cubed and cooked
- 1 tbsp butter
- 4 celery stalks, finely chopped
- 2 large onions, minced
- 6 ½ oz Scotch
- 1 tbsp dried summer savory
- 4 eggs beaten
- 12 slices of bread, cubed
- Salt & pepper to taste
Now before you panic, we are not suggesting that you use up all of your single malt scotch cooking. We of course suggest that you enjoy a dram while you prepare this delicious dish. So, grab yourself a glass, and enjoy the sip or two of Scotch while you work away in the kitchen.
Melt 1 tbsp of butter in a skillet over medium heat. Add onions and celery. Remove pan from heat and add Scotch. Return pan to heat and cook for 5 to 7 minutes (or until vegetables are translucent). In a separate bowl, mash the potatoes with the savory. Fold in onion and celery mixture. Set aside to cool to room temperature.
Once cooled, add beaten eggs and gently fold in cubed bread. Season to taste with salt and pepper. Use as a stuffing for turkey or bake in buttered loaf pans at 350 ° F for 30 to 40 minutes.