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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.

A bowl of Scottish oatmeal stuffing with roasted vegetables and turkey set alongside.

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

Individual oatmeal stuffing 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.
A bowl of Scottish oatmeal stuffing with roasted vegetables and turkey set alongside.

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.

A bowl of Scottish oatmeal stuffing with roasted vegetables and turkey set alongside.

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.

FAQs

Is oatmeal the same as oats in the UK?

No, oatmeal is finely ground oats, whereas porridge oats are what we would call rolled oats and they have a rougher, flatter texture.

Can oatmeal stuffing be made the day before?

Yes, this stuffing can be made a day or two in advance, then stored in the refrigerator until you are ready to cook it. This makes it the ideal prep ahead side for Thanksgiving and Christmas.

How to store oatmeal stuffing?

Once cooked and cooled, leftover stuffing can be store, covered, in the fridge for a couple of days. However, it does dry out so you might need to add some fat or water when you heat it back up again. I don’t recommend freezing oatmeal stuffing, it is definitely at it’s best served fresh.

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Pinnable image with recipe title and a bowl of Scottish oatmeal stuffing with roasted vegetables and turkey set alongside.

Additional recipe suggestions

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

A bowl of Scottish oatmeal stuffing with roasted vegetables and turkey set alongside.

Scottish Oatmeal Stuffing

Scottish oatmeal stuffing combines oatmeal with beef suet, finely chopped onion and seasoning. A great side dish to serve with any roast dinner.
5 from 4 votes
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 308kcal

Equipment

  • chopping board
  • Sharp kitchen knife
  • Glass pyrex bowl
  • Microwave

Ingredients

  • 230 g oatmeal
  • 115 g suet (beef or vegetable)
  • 2 onions (finely diced)
  • sea salt & black pepper

Instructions

  • 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.

Notes

  • Make sure to properly season the oatmeal with salt and pepper, otherwise it can taste bland.
  • 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.
  • 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.
  • 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.
Nutrition Facts
Scottish Oatmeal Stuffing
Amount Per Serving
Calories 308 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g94%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 20mg7%
Sodium 7mg0%
Potassium 125mg4%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 2g2%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 4mg5%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Side Dish
Cuisine : British, Scottish
Keyword : best oatmeal stuffing, easy oatmeal stuffing, oatmeal stuffing for chicken, oatmeal stuffing for turkey, old fashioned oatmeal stuffing, traditional oatmeal stuffing
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Recipe Rating




5 from 4 votes

Janice

Wednesday 27th of November 2024

Thank you so much for reminding me how much I love oatmeal stuffing. Your recipe was perfect and gave me a taste of my childhood.

Lesley

Wednesday 27th of November 2024

You are most welcome Janice, this stuffing recipe is very much a taste of my childhood too.

Cat

Friday 22nd of November 2024

My Mum loves this stuffing so I wanted to surprise her with it. Your recipe was absolutely perfect and she loved it!

Lesley

Saturday 23rd of November 2024

Thank you Cat, I'm glad your mum enjoyed the recipe.

Chloe

Wednesday 20th of November 2024

I'd never even heard of oatmeal stuffing until you shared this and I'd never come across a stuffing using suet or one that was steamed before either so I jumped on this to try. I used the microwave method and it was such a revelation - the texture was a really pleasant surprise and the flavour was stunning even though it was very simply seasoned - I'll certainly be making this again

Lesley

Saturday 23rd of November 2024

Thank you Chloe, I'm glad you enjoyed this recipe. Suet is something you see a often in a traditional Scottish oatmeal stuffing recipe.

Sisley White - Sew White

Tuesday 19th of November 2024

Absolutely delicious and so easy to make thank you!

Lesley

Saturday 23rd of November 2024

Thank you Sisley, I'm glad you enjoyed it.

5 from 4 votes