Pinhead Oatmeal Stuffing for a Chicken Weighing 3½lbs/1.8

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“scottish stuffing”
1hr 40mins

Ingredients Nutrition


  1. In a wide sauté pan over a moderately high heat dry-fry the pinhead oatmeal, shaking the pan several times, for 4-5 minutes, then tip it on to a plate to cool.
  2. In the same pan, add the olive oil and the finely diced onions and sliced celery, and cook, stirring from time to time, for about 5 minutes – the onions should look transparent. Season with salt and black pepper, add the finely grated lemon rind, and the toasted (dry-fried) oatmeal, the thyme leaves and chopped parsley, and mix all together thoroughly. This can be done 24 hours in advance of stuffing and roasting the bird. It is dry, but don’t worry, it’s meant to be. Stuff it into the chicken, cramming it in, and roast the bird. The juices from the roasting chicken moisten the stuffing, but I think it is so much better without any egg added to the stuffing, to bind it, because I find it then becomes stodgy on spooning from the roasted bird onto the plates, alongside the carved chicken. As the chicken roasts, the flavours of the stuffing permeate the chicken flesh.

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