Savory Scottish Oat Stuffing – Looking for a stuffing that’s a little different but still totally comforting? This Savory Scottish Oat Stuffing is just what you need. Made with quick-cooked oats, buttery veggies, and a blend of fresh herbs, it’s a warm, hearty side that’ll bring a cozy, homey feel to your table. Ready in under an hour, it’s a simple way to add a delicious twist to your holiday meal (or any meal, really).
The first time I made this, I wasn’t sure how my family would react. Oats instead of bread? That’s not exactly traditional, right? But I was curious, and let me tell you, it totally paid off. My husband, who’s usually pretty set in his ways with the classic stuffing, was pleasantly surprised. He even went back for seconds, which is always a good sign! And our little one? They loved that it wasn’t as crumbly as the usual stuff. Now, it’s become a go-to, especially when I want something quick, cozy, and a little bit different. It’s got all the familiar flavors of stuffing, but with a unique, softer texture that just makes you want to keep digging in.
What makes this Savory Scottish Oat Stuffing truly special?
This stuffing is everything you love about a classic side dish, but with a twist. The oats soak up all the buttery, herby flavors, making each bite soft and comforting. It’s packed with fresh sage, thyme, and rosemary, so you get that warm, earthy taste that pairs perfectly with everything from roast chicken to turkey. Plus, it’s so easy to customize—bake it longer if you like it drier and crispier, or keep it moist and soft by adding a little more stock. And the best part? It’s all done in one pot, which means less mess and more time to enjoy.
What You Need To Make This Savory Scottish Oat Stuffing Recipe?
Onion & Celery: These two are the classic base for any good stuffing. They bring sweetness, a bit of crunch, and all that savory goodness. Just make sure to dice them up nice and small so they soften up while cooking.
Unsalted Butter: You’ll be melting this down to sauté the veggies, and it adds such a rich, smooth flavor. I like using unsalted because you can control the saltiness better, but if all you’ve got is salted butter, just dial down the extra salt.
Quick-Cook Oats: This is where the magic happens! Forget the bread—these oats soak up all the flavors and give the stuffing a soft, hearty texture. Quick-cook oats work best because they don’t take forever to cook, but you still get that lovely chewiness.
Fresh Herbs (Sage, Thyme, Rosemary): These herbs are what make this stuffing smell (and taste) amazing. They add that earthy, aromatic touch that just screams comfort food. Go for fresh if you can, but dried works in a pinch—just use a little less since dried herbs are stronger.
Chicken Stock: This is what keeps the oats moist and flavorful. Start with less and add more if you need it, depending on how wet or dry you like your stuffing. If you want it more on the crispy side, use less stock; if you like it soft and creamy, add a bit more.
Fresh Parsley: This is totally optional, but a sprinkle of fresh parsley at the end makes everything look bright and fresh. Plus, it adds a little bit of a herby kick right before you dig in.
Steps To Make Savory Scottish Oat Stuffing:
Preheat & Prep the Dish: Start by preheating your oven to 350°F. Grab a baking dish—use a 9×13 if you like your stuffing a bit drier, or an 8×8 (or 9×9) if you want it moister. Grease it up and set it aside.
Cook the Veggies: In a large saucepan, toss in the diced onions, celery, butter, salt, and pepper. Set it over medium heat, and let everything cook together for about 10 minutes. You’re looking for the veggies to soften and the butter to melt down into a lovely, fragrant mix. Give it a stir now and then so nothing sticks.
Want To Save This Recipe?
Add the Oats & Herbs: Once the veggies are soft and smelling amazing, go ahead and add the oats. Sprinkle in the chopped sage, thyme, and rosemary. Stir everything together so the oats soak up all that buttery, herby goodness.
Pour in the Stock: Start with about 3 1/2 cups of chicken stock and mix it in. If it looks a little dry, add more stock, a bit at a time, until you get that perfect wet-but-not-soupy consistency. Remember, you can always add more, but you can’t take it out!
Bake to Perfection: Pour the mixture into your prepared dish, spreading it out evenly. Pop it in the oven and let it bake for about 20-25 minutes, until the top is lightly golden and everything is heated through.
Garnish & Serve: Take it out of the oven, sprinkle on some fresh parsley, and serve it warm. And that’s it—you’re done! Enjoy it as a side dish or just dig in straight from the pan (no judgment here).
Tip:
When it comes to getting the perfect texture for this Savory Scottish Oat Stuffing, it’s all about how you handle the stock. Start by adding less and gradually work your way up. You want the oats to be wet enough to soak up all the flavor but not so soupy that they turn mushy. If you’re aiming for a drier, crispier stuffing, use a larger, shallow baking dish so the mixture spreads out and bakes more evenly. Prefer it soft and moist? Go for a smaller, deeper dish. And here’s a little trick—let the stuffing sit for a few minutes before you serve it. This helps everything settle, and the flavors really meld together. Trust me, it makes a big difference!
Frequently Asked Questions:
Can I use old-fashioned oats instead of quick-cook oats?
Yes, you can, but keep in mind the texture will be a bit chewier, and they might take a little longer to cook. If you do use old-fashioned oats, you may need to add a bit more stock to help them soften up. Just adjust as you go and see what feels right.
Can I make this stuffing ahead of time?
Absolutely! You can prepare the stuffing mix a day ahead, cover it, and keep it in the fridge. When you’re ready, just pop it in the oven and bake as usual. You might need to add a splash of stock before baking if it looks a little dry, but otherwise, it’s good to go.
What if I want to make this vegetarian?
Easy! Just swap out the chicken stock for vegetable broth. It’ll still have that rich, savory flavor, and the fresh herbs will make sure it tastes just as delicious. Plus, using veggie stock means everyone at the table can enjoy it, even those who don’t eat meat.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Savory Scottish Oat Stuffing
Ingredients
- 2 c diced onion
- 2 c diced celery
- 1 c unsalted butter
- 1 tsp salt
- 1 tsp black pepper
- 5 c quick-cook oats
- 2 tbsp chopped sage
- 2 tbsp chopped thyme
- 2 tbsp chopped rosemary
- 3 1/2 to 5 c chicken stock
- 2 tbsp fresh chopped parsley for garnish
Instructions
Preheat & Prep the Dish:
- Preheat & Prep the Dish: Set your oven to 350°F. Grease a baking dish—go with a 9x13 if you like your stuffing a bit on the drier side, or use an 8x8 or 9x9 if you prefer it moister. Once it’s ready, set it aside.
Cook the Veggies:
- In a large saucepan, combine the diced onions, celery, butter, salt, and pepper. Place over medium heat and let it cook for around 10 minutes, until the butter melts and the veggies start to soften. Keep an eye on it and give it a stir every so often so nothing gets stuck to the bottom.
Stir in the oats & Herbs:
- Add the quick-cook oats along with the chopped sage, thyme, and rosemary. Stir it all together so the oats soak up all that buttery, herby goodness.
Add the Stock:
- Pour in about 3 1/2 c of chicken stock to start. If it looks a bit dry, add more stock, little by little, until it’s nicely moist but not soupy.
Bake to Perfection:
- Transfer the mixture into your greased dish, spreading it out evenly. Pop it in the oven and bake for 20-25 minutes, until the top is golden and it’s heated through.
Garnish & Serve:
- Take it out of the oven, sprinkle with fresh parsley, and serve it warm. It’s perfect as a side, and even better when you go back for seconds!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
