Scottish Oatmeal Stuffing

My family love a roast dinner, and we always serve this Scottish oatmeal stuffing. I combine oatmeal with beef suet, finely chopped onion and seasoning. This is the best oatmeal stuffing recipe, based on the one my parents always cooked.

In my kitchen, no roast dinner is complete without this traditional oatmeal stuffing. I’ve made it here in a pyrex dish, however I’ve also used this easy oatmeal stuffing for chicken and turkey, placing the stuffing into the cavity of the bird.

I’ve given instructions for 2 methods for cooking oatmeal stuffing on it’s own. Firstly, you can steam the stuffing for 1 1/2 hours on the stovetop, or you can microwave it in just 10 minutes. I have to say that these days, I’m inclined to use my microwave it as it’s a lot less fuss. However, I include both methods in this post.

My steamed stuffing recipe differs from the Scottish dish skirlie, where the oatmeal and onions are fried in a pan.

This is an old fashioned oatmeal stuffing recipe, and not to be confused with what Americans call oatmeal. American oatmeal is what we Brits would call porridge. This stuffing recipe is a different thing entirely.

Why you’ll love this recipe

• Prepare ahead earlier in the day, or the day before, and store in the fridge until you are ready to cook.
• Feed a crowd as this recipe is easily doubled up.
• Uses 3 simple ingredients with a little salt and black pepper to season the dish.
• For a vegan oatmeal stuffing use a vegetable suet, rather than beef suet.

Recipe ingredients

• Oatmeal – I use regular oatmeal to make this stuffing. I usually go for medium cut oatmeal, rather than pinhead or course cut oatmeal.
• Suet – I use suet in my oatmeal stuffing. You can use beef or vegetable suet, whichever you prefer.
• Onions – I use 2 onions in this stuffing recipe, dicing the onion small. You can also grate the onion if you prefer it smaller.
• Seasoning – I keep the seasoning simple with some sea salt & black pepper.

How to make oatmeal stuffing

• Peel and finely dice the onions.
• Place all the ingredients into a glass pyrex bowl.
• Season with salt and black pepper, then stir well to combine all the ingredients.

To steam on the stovetop

• Cover the bowl with 2 thick layers of kitchen foil, securing the foil tightly around the rim of the bowl with some kitchen string.
• Place the bowl in a saucepan and pour in water until half way up the side of the bowl. Bring the water to a boil.
• Now reduce the heat to low, cover the pan with a tight fitting lid, and gently simmer and leave to steam for 1 1/2 hours.
• Check the water level from time to time and top up with boiling water if needed.
• Also, check the stuffing after 1 hour, and if it looks a little dry, stir through some extra suet.
• After 1 1/2 hours, carefully remove the bowl from the pan and set aside to rest for 5 minutes, before removing the foil. When ready to serve, give the stuffing a final stir.

To microwave

• Cover the bowl with clingfilm and pierce a few holes on top to allow the steam to escape.
• Place the bowl into the microwave and cook on high for 5 minutes, then remove and give the stuffing a stir.
• Place the clingfilm back over the bowl and microwave on high for a further 5 minutes.
• Set the bowl aside to rest for 5 minutes, before removing the clingfilm. When ready to serve, give the stuffing a final stir.

Recipe variations

This is a basic oatmeal stuffing recipe, which is how I like it as it’s what I grew up eating. However, you can add other flavours and ingredients into the mix, particularly if you plan to stuff either a chicken or turkey with the stuffing. Here are some suggestions:

• Fruit/vegetable – grated apple, diced plum, diced apricots, celery
• Dried fruits – apricots, sultanas, raisins, cranberries, figs, dates
• Nuts – walnut, pistachio, chestnut, hazelnut, pecan
• Fresh herbs – parsley, thyme, tarragon dried mixed herbs
• Spices – mixed spice, ground cinnamon, nutmeg, chilli powder, chilli flakes

Serving suggestions

I enjoy this traditional oatmeal stuffing with all my roast dinners. It’s a great side for serve with a roast chicken or my Roast Pork Belly with Crispy Crackling, or Pork Fillet wrapped in Bacon & Thyme recipes.

This Scottish oatmeal stuffing recipe is always prepared for Christmas dinner, where I either use it to stuff the turkey, or make and cook it separately as I’ve done here. It’s a great side to serve with my Succulent Roast Turkey Crown, or Slow Roast Turkey Legs.

Useful hints and tips

1. Seasoning: Make sure to properly season the oatmeal with salt and pepper, otherwise it can taste bland.
2. Watch water levels: If steaming the stuffing, keep the heat low and gently simmer. You don’t want the water boiling up the sides and water getting into the stuffing, as that will make the mixture wet and soggy.
3. Check stuffing: I always recommend checking the stuffing midway through the cook, whichever method you are using. That way you can check the consistency and adjust the ingredients if it looks too wet or dry.
4. Handle with care: Take care when handing the bowl of cooked stuffing, the bowl will be hot and care needs to be taken when removing the foil or the clingfilm as steam will be released.
5. Plant based: If serving to vegetarian or vegan diners, ensure you use vegetable suet.
6. Gluten free: Use gluten free oatmeal if serving to coeliacs or gluten free diners.
7. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions

If you like this recipe then try some of the side dishes I like to serve with a roast dinner:

• Easy Sausagemeat Stuffing Balls
• Easy Hasselback Potatoes with Thyme Butter
• Best Crispy Roast Potatoes
• Braised Red Cabbage
• Savoy Cabbage with Bacon & Apple
• Creamed Brussels Sprouts