Oat stuffing is the most unique stuffing for the holidays or any occasion. This particular recipe was handed down generations, and I imagine (but not confirmed) tweaked a little along the way. This version of Scottish Skirlie, is herby, buttery, and can be both gluten free and vegetarian.
I was first introduced to oat stuffing when I started to date my now husband. It was their traditional go-to stuffing for every holiday. To me, at first glance, it was odd, but the texture and layers of flavor are unforgettable! It’s an oat (and admittedly heavy-butter) based stuffing topped with seasonings and fresh herbs, absolutely perfect for all of the “ber” month holidays or cozy Sunday roasts. Indescribable really, you just need to trust me and try it.
Oat Stuffing – Instant Oats
This recipe uses instant one-minute oats, do not substitute with rolled oats or steal oats. One-minute oats have been cut smaller and rolled thinner with the purpose of cooking quicker. They also have a softer texture. This recipe was designed with that in mind, the other oat options will require more liquid, cooking time and are more chewy in texture which will not work for this oat stuffing recipe.
Maybe Great Grandma Approved?
This oat stuffing recipe has been passed down through many generations, I was working with a recipe written by my husband’s Great-Grandma Jean and his mom’s side of the family.
I never met her, or his Grandma Jean, but from what I can tell by watching faces light up as everyone share memories, these two ladies were filled with warmth, happiness and a love for their grandchildren (and Disney).
Like any good family recipe, tweaks and slight adaptions take place as it passes off from generation to generation. Admittedly, I am family-generation adjacent, but I added in something extra. I decided to add fresh herbs and I highly recommend, they are 11/10.
The warm garlic, onion and celery spices combined with the fresh sage, rosemary and thyme take this oat stuffing to the next level.
After the fact, I noticed on the recipe I was working from had “Great Grandma Jean used poultry seasoning and that is really nice too” scribbled out. Going on record to say that poultry seasoning has sage, rosemary and thyme. Maybe, I was just taking this recipe full circle.
How to Cut Fresh Herbs
Use a sharp knife and make sure the cutting board and knife are bone-dry. Wet herbs turn into something between cut grass and green paste that will smoosh into the cutting board.
Remove the herbs from their stems and put them into a pile as best you can. Holding the herbs with your hand, and keeping the knife tip on the cutting board, carefully, run the knife through the pile of herbs. After cutting through the herbs once or twice, change direction of the herbs so they are cut small and release their fragrance. It does not need to be perfect, you just want the flavors to be every distributed throughout the stuffing.
Family Favorite Oat Stuffing (Scottish Skirlie, Gluten-Free)
Ingredients
- 2 cups Onions – small diced 1 large onion
- 2 cups Celery – small diced about 2 celery hearts
- 1 cup Unsalted Butter
- 1 tsp Salt
- 5 cups Quaker Oats 1-Minute Oats you can use the entire 18oz container
- ¼ tsp Garlic Salt
- ½ tsp Celery Salt
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Lawry's Seasoned Salt
- 1 tsp Black Pepper
- 2 TBSP Chopped Sage
- 2 TBSP Chopped Rosemary
- 2 TBSP Chopped Thyme
- 2-3 cups Chicken or Vegetable Broth
Instructions
- Preheat your oven to 350F
- In a large, deep pan add in your onions, celery, butter and 1 tsp salt.2 cups Onions – small diced , 2 cups Celery – small diced , 1 cup Unsalted Butter, 1 tsp Salt
- Over medium heat, melt the butter and the onion and celery cook down until they are soft. About 10 minutes.
- Add in your oats, all the seasonings and herbs.5 cups Quaker Oats 1-Minute Oats, ¼ tsp Garlic Salt, ½ tsp Celery Salt, ½ tsp Garlic Powder, ½ tsp Onion Powder, 1 tsp Lawry's Seasoned Salt , 1 tsp Black Pepper , 2 TBSP Chopped Sage, 2 TBSP Chopped Thyme , 2 TBSP Chopped Rosemary
- Add in you two cups of broth. Stir until combined. (It should be clumpy not soupy)2-3 cups Chicken or Vegetable Broth
- Pour the mixture into a casserole dish, cover with foil and bake until hot, for about 30 minutes. If after 30 minutes it is a little dry, added in more broth until the mixture is moist. Bake uncovered for 5 minutes.
Nutrition
Other Stuffing Dishes!
Homemade Classic Stove-Top Stuffing (copy cat recipe)
The Non-Mushroom Lover’s ‘Shroom and Sausage Stuffing
Simple Sourdough Stuffing
I don’t care about authenticity, don’t care where it came from, but since receiving my celiac disease diagnosis two years ago I’ve been SO SALTY I can’t have stuffing at the holidays! I tried the gluten free boxed stuff (ummmm….no), tried a wild rice version (involved). THIS! This is as close as I’m going to get! The flavor is SPOT ON, and it took about the same amount of time and effort as regular stuffing. Only reason it’s not a five star rating is because the texture is different, obviously. CLOSE, but different, and I’m a resentful new celiac! Not the recipe’s fault, really, I just still having a foodie temper tantrum! So thank you for bringing stuffing back to my Thanksgiving plate, I appreciate you!
I’m so sorry for your loss of classic stuffing. I completely understand the heartache. I’m so glad you found my recipe to help through the holidays. Happy Thanksgiving to you!
Skirlie and oatmeal stuffing are 2 different things.
But did you try this recipe?
I live in the north of Scotland and have been eating skirlie all my life. Garlic and celery have absolutely no place in it. It should be oatmeal, onions and suet or lard, end of.
Thank you for your feedback, it has been my husband’s family recipe for many generations and it is what it is.