Savory Scottish Oat Stuffing
Think of this Savory Scottish Oat Stuffing as a warm, comforting twist on the classic. Instead of the usual bread, it’s made with quick-cook oats that soak up all the buttery, herby flavors. The oats give it a softer, almost creamy texture, with just the right amount of chew. You’ve got sautéed onions, celery, and a mix of fresh herbs like sage, thyme, and rosemary, all mingling together in a dish that’s both hearty and light. It’s perfect as a side for your holiday dinner or just when you need a little cozy comfort on the table.
8 Servings
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
Good news—this recipe is super easy to adapt if you’re avoiding gluten! Just make sure your oats are certified gluten-free (some brands can have cross-contamination, so check the label). Swap the all-purpose flour, if using, with a gluten-free blend, or skip it altogether if you don’t need it for thickening. Finally, double-check your chicken stock to make sure it’s gluten-free, as some brands can sneak in additives. With just a few simple adjustments, you can still enjoy all the cozy, savory flavors without any gluten worries.