Skirlie or Scottish stuffing or Gaga Small’s oatmeal stuffing

This brings back fond memories from my childhood days! I can still smell the very plump roast chicken and nutty oatmeal stuffing wafting round  Gaga and Papa Small’s farmhouse kitchen on Vicarsford Farm near Leuchars in Fife.

Back in the day we only had one day out in the term so you can imagine the treat of a home cooked meal. Gaga Small was a marvellous cook and did a lot of it and wouldn’t see anyone go hungry.

I had no quantities so I have browsed recipes.

I would never serve a roast chicken or pheasant lunch without it. It is also served up with mince and tatties and Black Pudding and much more. It was readily available and an economical and quick way to satisfy hungry people.


2 oz butter

1 medium onion

130g medium oatmeal or half pinhead and half medium oatmeal


  1. Chop the onion and lightly fry until soft but not brown, roughly 10 minutes
  2. Add oatmeal until toasted and crumbly for 10 minutes.
  3. Add salt and pepper

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