Skirlie

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Skirlie is a traditional Scottish dish. It is eaten on its own, used as a stuffing for a mock-sausage, the mealie pudding, or used as a stuffing for turkey (most commonly) or other fowl.

[edit] Ingredients

As a side-dish

4 oz fat or 4 tablespoons of oil

(traditionally a good flavoured dripping or beef suet would have been used)

2 onions, finely chopped

1/4 cup chicken stock or water

1 3/4 cups medium oatmeal which may be lightly toasted (NOT rolled oats!)

Salt and pepper to season

[edit] Preparation

Melt the fat or heat the oil in a large frying pan. Add the onion and cook until soft and golden. Add the oatmeal and mix in well. Cook for about 5 minutes, stirring frequently. Add the stock and allow it to be absorbed by the oatmeal. Season well and serve with light creamy mashed potatoes. It is also a very good accompaniment to rich meaty and gamey stews.

As a Turkey Stuffing
Skirlie may also be used as a stuffing for any kind of game bird or poultry. It can be mixed into a 'stiff' stuffing without first frying the onions or oatmeal in the fat (use 1 1/4 cup shredded suet and 1 3/4 cups medium oatmeal for stuffing). Cut amount of stock or water to just slightly moisten the stuffing mix. Stuff lightly into 20 pound turkey cavity. Suet gives the stuffing a very distinct, traditional taste and brings out the nutty flavour of the oatmeal.

Another Scottish name for this dish is "Mealie Jimmy".