Recipe for Traditional Scottish Oat Stuffing

A few Christmases before Covid a big mish mash of family came together at my Mum’s house to celebrate the big day. To lighten the load, everyone contributed something to the meal. One such offering was new to me - ‘Skirlie’- a traditional Scottish stuffing made with oats, onions and fat. I was immediately hooked on this simple yet deeply delicious dish and it’s now a Christmas staple in our house. To enjoy your own Skirlie find my recipe below.

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Ingredients 

340g Pinhead Oats - these work best because they break down slowly giving a good, crunchy texture. Traditional oats break down too quickly and the create an overly creamy texture that can’t absorb the flavours nicely.  

2 Onions 

115g Beef Suet

Salt and pepper to taste

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Method 

Gently fry the Onions in your beef suet over a low heat. Don’t let the onions brown; you’re looking for a gentle golden colour. 

When your onions are a nice golden colour, add your oats making sure they’re all nicely coated by the onions and suet. 

Then add a pinch of salt and a couple of turns of pepper. Leave to cook for about 20 minutes stirring regularly. You’re looking for a nice crunchy crouton texture. 

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Skirlie can be kept in the fridge for 3-4 days and reheated so can be prepared a few days before Christmas Day.