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.
Alternatively it can be eaten on its own, and is surprisingly tasty when accompanied by grated raw carrot or cabbage.
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".
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