Best 5 Skirlie Scottish Oatmeal Stuffing Recipes

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Embark on a culinary journey to discover the irresistible Skirlie, a traditional Scottish dish that is a delightful fusion of hearty oatmeal, savory spices, and the delicate flavors of onion and dripping. Skirlie is a versatile dish that can be enjoyed as a flavorful stuffing for poultry, a comforting porridge for breakfast, or even as a tasty side dish to accompany your favorite main course. This article presents a collection of meticulously curated Skirlie recipes, each offering unique variations and culinary nuances to tantalize your taste buds. From the classic Skirlie stuffing recipe, perfect for elevating your holiday turkey or chicken, to the innovative Skirlie porridge recipe, featuring a creamy oat base infused with the goodness of spices and drizzled with honey, this article has something for every palate. Additionally, you'll find a delectable vegetarian Skirlie recipe that showcases the versatility of this dish, along with a gluten-free Skirlie recipe that caters to those with dietary restrictions. Prepare to be captivated by the rich history and captivating flavors of Skirlie as you delve into these carefully crafted recipes, each promising an unforgettable culinary experience.

Let's cook with our recipes!

SKIRLIE MASH



Skirlie mash image

'Skirlie' is a Scottish word for toasted oatmeal, which gives a crunchy texture to mashed potato - try this as a side dish at your Hogmanay celebration

Provided by Nick Nairn

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 6

1kg floury potato
85g butter
2 onions , finely chopped
50g pinhead or medium oatmeal (not flakes)
6 tbsp double cream
handful curly parsley , chopped

Steps:

  • Boil the potatoes until very tender, about 20 mins. Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
  • Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste. Serve immediately before the skirlie softens.

Nutrition Facts : Calories 266 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 29 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

SKIRLIE (SCOTTISH OATMEAL AND ONIONS)



Skirlie (Scottish Oatmeal and Onions) image

I don't believe that this recipe is regional at all - I believe it can be had just about anywhere in Scotland and even the very north of England

Provided by Millereg

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 ounces bacon fat (may substitute vegetable oil) or 4 ounces beef suet (may substitute vegetable oil)
2 onions, finely chopped
4 -6 ounces chicken stock
8 ounces old-fashioned oatmeal, lightly toasted (do not use instant or quick-cooking oats)
salt and pepper

Steps:

  • Melt the fat or heat the oil in a large frying pan.
  • Add the onion and cook until soft and golden.
  • Add the oatmeal and mix in well.
  • Cook for about 5 minutes, stirring frequently.
  • Add the stock and allow it to be absorbed by the oatmeal.
  • Season well and serve with light creamy mashed potatoes.
  • (Skirlie may also be used as a stuffing for any kind of game bird or poultry. It is also a very good accompaniment to rich meaty and gamy stews).

Nutrition Facts : Calories 431.9, Fat 23.1, SaturatedFat 7.4, Cholesterol 27.2, Sodium 49.6, Carbohydrate 44.5, Fiber 6.3, Sugar 3.6, Protein 12.1

SKIRLIE (SCOTTISH OATMEAL STUFFING)



Skirlie (Scottish Oatmeal Stuffing) image

Make and share this Skirlie (Scottish Oatmeal Stuffing) recipe from Food.com.

Provided by megsmaw

Categories     Scottish

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 4

50 g butter
1 onion, finely chopped
175 g oatmeal
salt and pepper

Steps:

  • Melt the butter and gently fry the onion until soft.
  • Stir in the oatmeal, season and cook gently for 10 minutes.

OATMEAL TURKEY STUFFING



Oatmeal Turkey Stuffing image

This is an essential part of our Christmas tradition. Bread stuffing tastes drab and spongey in comparison.

Provided by lawiebe

Categories     Grains

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 cooking onions
5 stalks celery
1/2 cup butter
5 cups oatmeal
sage
thyme
garlic powder
salt
pepper
1 dash nutmeg
water, to moisten

Steps:

  • Dice onion and celery.
  • Melt butter in a large frying pan or sauce pan.
  • Add onion and celery and saute until soft.
  • Add oatmeal and seasonings. My mom uses poutry seasoning and that is really nice too.
  • Stir until well mixed.
  • Moisten with water until clumpy.
  • Gently pack into the turkey cavity bottom and top.
  • Roast the bird as you would with bread stuffing. It smells wonderful.
  • You can also make this as a side dish if you steam it in the pan. Made like that, it's called scurly.

Nutrition Facts : Calories 249, Fat 11.8, SaturatedFat 6.3, Cholesterol 24.4, Sodium 83.7, Carbohydrate 30, Fiber 4.6, Sugar 1.9, Protein 6.9

SKIRLIE MASH - SCOTTISH MASHED POTATOES WITH ONIONS AND OATS



Skirlie Mash - Scottish Mashed Potatoes With Onions and Oats image

A beautiful, creamy and traditional accompaniment for your Burns Night haggis, Hogmanay or indeed any beef or game dishes; this mashed potato is delicious and very nutritious. It contains onions as well as oats, for a mashed potato recipe which is delightfully different! The word "skirlie" is the name of the oatmeal and onion compound that is added to the mashed potatoes, as you have to "skirl" it around the pan! Skirlie is often used as a base for stuffing, and is made and eaten in Northern England, as well as in Scotland. This recipe was taken from BBC Good Food, January 2006.

Provided by French Tart

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 kg floury potato
85 g butter
2 onions, finely chopped
50 g medium oatmeal (not flakes)
6 tablespoons double cream
salt
white pepper
fresh curly-leaf parsley, chopped for garnish (optional)

Steps:

  • Boil the potatoes until very tender, about 20 minutes.
  • Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
  • Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste with salt and white pepper.
  • Serve immediately before the skirlie softens, with haggis or any beef and game dishes.

Tips:

  • Use good quality oatmeal. The better the oatmeal, the better the skirlie will be. Look for oats that are fresh and have a nutty flavor.
  • Toast the oatmeal before using it. This will help to bring out the flavor of the oats and give the skirlie a slightly crunchy texture.
  • Use a variety of seasonings. Skirlie is a versatile dish that can be flavored with a variety of herbs and spices. Some popular options include salt, pepper, garlic, onion, and thyme.
  • Don't overcook the skirlie. Skirlie is best when it is cooked until it is just tender. Overcooking will make it mushy.
  • Serve skirlie immediately. Skirlie is best served hot and fresh. It can be served as a side dish or as a main course.

Conclusion:

Skirlie is a delicious and easy-to-make Scottish dish that is perfect for any occasion. With its unique flavor and texture, skirlie is a surefire hit with everyone who tries it. So next time you're looking for a new dish to try, give skirlie a try. You won't be disappointed!

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