Skirlie Recipe

- Skirlie is one of my favourite dishes, it's really a side dish or a stuffing - but I could eat tonnes of the stuff! It's great to use as chicken/turkey stuffing and tastes even yummier when it soaks up the bird's juices. Skirlie is also a great addition to mince and tatties or stovies. The name comes from the way it's cooked - skirled in the pan. It is also called Scottish stuffing. My mum makes the best skirlie around:

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Skirlie Ingredients:

50g of butter or dripping
1 onion - finely chopped
175g oatmeal
Salt and pepper
Big spoon to give to Chris to shovel it in with!

Maw Broon from the Sunday Post has published a cookbook full of her favourite Scottish and family recipes. Read More About It!

Skirlie Cooking Directions:

1. Melt the butter in a pan and add the onion, frying gently to soften.

2. Stir in the oatmeal, season and cook gently for 10 minutes.

3. Serve with Stovies and give Chris a ring!

The book Nick Nairn's New Scottish Cookery describes a wee bit of the history of skirlie such as how it would have traditionally been served with grouse. Nick Nairn prefers his with a range of food such as lamb or scallops. His recipe for skirlie differs slightly in that he uses bacon, beef or duck fat or dripping and medium or coarse oatmeal.

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The Book Maw Broons Cookbook has a skirlie recipe and talks about Pa Broons love for skirlie. He loves to eat in cold with a couple of pickled eggs. Buy Maw Broon's Cookbook at a discounted price and with free delivery available.

Scottish Cook Books